Baptising My UDS

UDS Plans, Projects and discussions concerning Ugly Drum Smokers.

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Re: Baptising My UDS

Postby TwoGuysBBQ » Sun Jan 20, 2019 7:36 pm

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
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Also didn’t get the smoke ring I normally get on my other smokers. I used lump and Pecan instead of my usual Oak.
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Re: Baptising My UDS

Postby Rambo » Sun Jan 20, 2019 8:08 pm

That’s mighty fine
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Re: Baptising My UDS

Postby OldUsedParts » Mon Jan 21, 2019 7:40 am

Considering that was a Firstie, I'd call that "Progress" and Lunches :tup: :salut: :cheers:
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"
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Re: Baptising My UDS

Postby Rambo » Mon Jan 21, 2019 8:15 am

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. :cheers: :fiestanana: :bandito: :drumnana: :coolnana:
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Re: Baptising My UDS

Postby bsooner75 » Mon Jan 21, 2019 8:43 am

OldUsedParts wrote:Considering that was a Firstie, I'd call that "Progress" and Lunches :tup: :salut: :cheers:


YES!

And on the 10th stuff the leftovers in a baked potato!


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Re: Baptising My UDS

Postby OldUsedParts » Mon Jan 21, 2019 10:33 am

and on the 11th he rested with some Brisket ABTs :wav:
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"
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Re: Baptising My UDS

Postby spacetrucker » Mon Jan 21, 2019 4:26 pm

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? :dont: 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... :cheers:
Don't count every day, Make every day Count
Good Cue to ya..
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Webber genesis
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Re: Baptising My UDS

Postby TwoGuysBBQ » Mon Jan 21, 2019 5:44 pm

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 :scratch:
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Re: Baptising My UDS

Postby Rambo » Mon Jan 21, 2019 7:43 pm

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 :scratch:



I don't think you did anything wrong; hey, crap happens. Go cook another one. I've seen your work :chef:
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Re: Baptising My UDS

Postby spacetrucker » Sat Jan 26, 2019 12:52 pm

Rambo wrote:
TwoGuysBBQ wrote:I don't think you did anything wrong; hey, crap happens. Go cook another one. I've seen your work :chef:


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

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Webber genesis
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Re: Baptising My UDS

Postby woodenvisions » Sun Jan 27, 2019 7:30 pm

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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Re: Baptising My UDS

Postby RonH » Mon Feb 11, 2019 7:27 am

That brisket looks good. Did you just fill your charcoal basket full then light a few brickets?
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Re: Baptising My UDS

Postby TwoGuysBBQ » Mon Feb 11, 2019 7:49 am

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.
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Re: Baptising My UDS

Postby bobcat1 » Tue Feb 19, 2019 7:40 pm

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.
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Re: Baptising My UDS

Postby spacetrucker » Fri Feb 22, 2019 6:30 am

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

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