Baptising My UDS
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- TwoGuysBBQ
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Re: Baptising My UDS
Well it’s a done deal. Brisket point was good but on the verge of drying out. The flat was like cardboard.
Reason?.... I’ve come to my own conclusion that I SHOULD have had a WATER pan in there too.
Live and learn right, you think I would have known but thought the brisket was fat enough to stay moist.
New toy, New lessons
Also didn’t get the smoke ring I normally get on my other smokers. I used lump and Pecan instead of my usual Oak.
Reason?.... I’ve come to my own conclusion that I SHOULD have had a WATER pan in there too.
Live and learn right, you think I would have known but thought the brisket was fat enough to stay moist.
New toy, New lessons
Also didn’t get the smoke ring I normally get on my other smokers. I used lump and Pecan instead of my usual Oak.
- Rambo
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Re: Baptising My UDS
That’s mighty fine
- OldUsedParts
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Re: Baptising My UDS
Considering that was a Firstie, I'd call that "Progress" and Lunches
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
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Re: Baptising My UDS
And on the 8th day god made chipped beef sandwiches with BBq sauce, onions and relish and on the 9th day he made kick butt tacos.
- bsooner75
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Re: Baptising My UDS
OldUsedParts wrote:Considering that was a Firstie, I'd call that "Progress" and Lunches
YES!
And on the 10th stuff the leftovers in a baked potato!
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- OldUsedParts
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Re: Baptising My UDS
and on the 11th he rested with some Brisket ABTs
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- spacetrucker
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Re: Baptising My UDS
TwoGuysBBQ wrote:Well it’s a done deal. Brisket point was good but on the verge of drying out. The flat was like cardboard.
Reason?.... I’ve come to my own conclusion that I SHOULD have had a WATER pan in there too.
Live and learn right, you think I would have known but thought the brisket was fat enough to stay moist.
New toy, New lessons
Also didn’t get the smoke ring I normally get on my other smokers. I used lump and Pecan instead of my usual Oak.
analyzing your cook, I have read that under cooked brisket is dry, I have also read that over cooked is dry, not sure where yours was did you do a temp reading? if neither over or under then the brisket is to blame? IDK... I have cooked over a water pan and to me the brisket came out soched with water, I did not care for that one, maybe I just should have used less water IDK on that but never tried it again after I cut it open and water litteraly ran everywhere... Glad to read of your success on the temperature, the dryness thing I am sure you will overcome, I have a friend that built his own UDS and he loves it, if I had patio space I would have one, but my little bride says otherwise...
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- TwoGuysBBQ
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Re: Baptising My UDS
Hello Spacetrucker,...... I cooked to 205 temp in the point, It even passed the poke test. I’m not a fan of water pans but just figured it was a moisture issue so a pan would have helped. Need to get on you tube and do more research.
As far as brisket? I always usually go with select and they come out great even won a few trophy’s in comps. This is the first Choice I’ve cooked in a long time and it looked great, had good marbling and was limber too.
It’s not the first brisket I’ve botched but it is the first in a loooooong time
As far as brisket? I always usually go with select and they come out great even won a few trophy’s in comps. This is the first Choice I’ve cooked in a long time and it looked great, had good marbling and was limber too.
It’s not the first brisket I’ve botched but it is the first in a loooooong time
- Rambo
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Re: Baptising My UDS
TwoGuysBBQ wrote:Hello Spacetrucker,...... I cooked to 205 temp in the point, It even passed the poke test. I’m not a fan of water pans but just figured it was a moisture issue so a pan would have helped. Need to get on you tube and do more research.
As far as brisket? I always usually go with select and they come out great even won a few trophy’s in comps. This is the first Choice I’ve cooked in a long time and it looked great, had good marbling and was limber too.
It’s not the first brisket I’ve botched but it is the first in a loooooong time
I don't think you did anything wrong; hey, crap happens. Go cook another one. I've seen your work
- spacetrucker
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Re: Baptising My UDS
Rambo wrote:TwoGuysBBQ wrote:I don't think you did anything wrong; hey, crap happens. Go cook another one. I've seen your work
I guess I have to go with Rambo, cook another and lets see where it goes..., the temp, the poke test IDK?
This is how we learn..
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- woodenvisions
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Re: Baptising My UDS
Happy for you TwoGuys !
Just makes it that much better when you reep the rewards of blood, sweat and beers ya know
Hope you salvaged the tougher brisket pieces in the slow cooker ?
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Just makes it that much better when you reep the rewards of blood, sweat and beers ya know
Hope you salvaged the tougher brisket pieces in the slow cooker ?
Sent from my LGL84VL using Tapatalk
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- Rustler
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Re: Baptising My UDS
That brisket looks good. Did you just fill your charcoal basket full then light a few brickets?
- TwoGuysBBQ
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Re: Baptising My UDS
Yes Sir filled it up, then pulled a handful out of the middle. Put them in a charcoal chimney, let it then after a few minutes put that in the middle of the basket.
- bobcat1
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Re: Baptising My UDS
Back when i had my PBC drum smoker I would wrap my brisket like you did but would pour about a cup of beef bouillon in the foil with it. It helped with the moisture. I'd let it rest when temp was right for a couple of hours to suck that juice back up in it. If i forgot to put the beef bouillon in, it would come out dry. Just my 2 pennies.
- spacetrucker
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Re: Baptising My UDS
bobcat1 wrote:Back when i had my PBC drum smoker I would wrap my brisket like you did but would pour about a cup of beef bouillon in the foil with it. It helped with the moisture. I'd let it rest when temp was right for a couple of hours to suck that juice back up in it. If i forgot to put the beef bouillon in, it would come out dry. Just my 2 pennies.
that is exactly what I do when presented with a flat, has little or no fat, do the normal smoke till 170 or 180, then the beef broth and wrap, along with a little seasoning since the broth wants to naturally dilute the existing seasoning.. and finish. I have had numerous success stories with that process.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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