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Old 03-06-2010, 11:03 PM   #1
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Overnight Briskets

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.

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Old 03-06-2010, 11:25 PM   #2
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Re: Overnight Briskets

Cliff H. You Got It Goin' On with the brisket!
Be sure to keep us posted with the finish pics

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Old 03-06-2010, 11:53 PM   #3
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Re: Overnight Briskets

You got a "ho-lotta" meat going on --- Looks good so far. Pictures in the morning?
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Old 03-07-2010, 08:46 AM   #4
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Re: Overnight Briskets

fire em up Cliff!!
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Old 03-07-2010, 09:15 AM   #5
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Re: Overnight Briskets

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.



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Old 03-07-2010, 12:04 PM   #6
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Re: Overnight Briskets

Looks great Cliffy. I'm hoping to smoke a briskey next Sat. Sure hope it turns out as purdy as yours did.
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Old 03-07-2010, 03:58 PM   #7
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Re: Overnight Briskets

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?
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Old 03-07-2010, 07:17 PM   #8
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Re: Overnight Briskets

Looks excellent Cliff great job.

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Old 03-07-2010, 08:26 PM   #9
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Re: Overnight Briskets

Those look tasty Cliff.
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Old 03-07-2010, 09:56 PM   #10
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Re: Overnight Briskets

Quote:
Originally Posted by Smokey Lew
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?
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!
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Old 03-08-2010, 06:44 PM   #11
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Re: Overnight Briskets

Bohunk mesquite coals slingers made a direct cooking/slow grilling believer outta me. Just cant beat the flavor of hot fat hitting the coals.

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