- Jan 11, 2014
- 24
- 11
Fired up the ol drum this weekend for a little smoke action.... Brisket was rubbed with a dirty dalmatian and smoked with hickory chunks for roughly 9 hours at 275. Probably my best brisket to date as far as tender and flavor.
Thanks Oldschool every brisket they get a little better each cook...I gave you points for this one. That's a Marvelous looking Brisket . Thanks for inviti ng us to look .
The bend test wasgreat and youhad a great SmokeRing..
Have fun and . . .
Yes if it stalls I will crutch it. But I found once wrapped in foil it breaks the stall fast. Just be careful not to over cook watch temps close. I don't know how you have your UDS set up but I have a Old Smokey bottom charcoal plate ( the bottom of the old smokey ) as a heat deflector. On my long cooks I do use a aluminum pan with water on top of the deflector.
Hey DC,
Did you wrap the brisket? Just curious because I have wanted to do a brisket on my drum but I am in the research process at the moment. Thanks!
Shelton
Mine is just a two rack direct heat. I have been meaning to put a plate in it because it will char the bottom of ribs slightly after about 5 hrs and I hope to do away with that. If brisket wasn't so damn expensive I would just throw it the UDS direct heat with fat side down and see what happens but I really don't want to screw it up.
Yes if it stalls I will crutch it. But I found once wrapped in foil it breaks the stall fast. Just be careful not to over cook watch temps close. I don't know how you have your UDS set up but I have a Old Smokey bottom charcoal plate ( the bottom of the old smokey ) as a heat deflector. On my long cooks I do use a aluminum pan with water on top of the deflector.