Cliff H.
Master Chef
Two briskets on the uds for an overnight cook. I hope to be putting both of them in the cooler by 7-8 am on Sunday. I am using some Wolfe Rub Bold minus the Bold and some TexJoy on the other one.
Overnight Briskets
- Thread starter Cliff H.
- Start date
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bbquzz
Master Chef
You got a "ho-lotta" meat going on --- Looks good so far. Pictures in the morning?
Captain Morgan
Chef Extraordinaire
fire em up Cliff!!
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Cliff H.
Master Chef
You wouldn't think there is such a big difference between a wsm and uds. Last week I smoked a brisket on my wsm. I was trying to get the heat up so it would be done in about 8 hours. The winds were up a bit so the smoker ran a grate temp of around 250-260 for the entire cook. The brisket took about 10 bours.
This time I smoked two briskets on my uds running the same temps except for the last few hours were the temps went over 300 cuz I wrapped them at 175. one 15lb and one 13lb packer were reading internal temps of over 200 in less than 8 hours.
This is good and not so good. I was hoping to be pulling them off around 7am so they would only rest for about 5 hours. As it is they are going to be resting in a cooler for more like 7 hours. I rested some for 9 hours at Christmas and they were still good so I have no doubt these will be ok. I just prefer a shorter rest time.
Sliced pics after Church.
This time I smoked two briskets on my uds running the same temps except for the last few hours were the temps went over 300 cuz I wrapped them at 175. one 15lb and one 13lb packer were reading internal temps of over 200 in less than 8 hours.
This is good and not so good. I was hoping to be pulling them off around 7am so they would only rest for about 5 hours. As it is they are going to be resting in a cooler for more like 7 hours. I rested some for 9 hours at Christmas and they were still good so I have no doubt these will be ok. I just prefer a shorter rest time.
Sliced pics after Church.
Toby Keil
Executive Chef
Looks great Cliffy. I'm hoping to smoke a briskey next Sat. Sure hope it turns out as purdy as yours did.
Smokey Lew
Head Chef
Great looking briskets Cliff. What's the main thought process behind using a UDS instead of a WSM? I only have a WSM but was curious why you would go to one over the other. Is it a size thing where you need more room?
Griff
Master Chef
Those look tasty Cliff.
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Cliff H.
Master Chef
Smokey Lew said:
Size was the main reason for building one. When I bought my wsm a few years ago I had never even heard of one until I joined this forum. Once I started using it I wanted more room immediately. The uds was the best option for vertical cooking. The 22" wsm was just a rumor at that time.
I like the uds concept because it is direct over the fire cooking. I was one of those who was very concerned about burning fat causing cancer but after a few cooks on the uds I was convinced that bbq was healthy. HA!
