PitPopmaster T Need Help with UDS Brisket LOw and Slow

Glad it worked out. My UDS is my favorite cooker, probably because I built it myself and it holds temps nicely. I'm thinking about naming it with a different acronym and selling them, of course mine won't be a UDS because, well, I said so!

Jeff
 
i have two innovations myself, as well as the hook thing these things have had since the 1940s, that i'd like to market..... but i need purple powder coat and a local texas brotha to go in with me. none of those innovations are on this uds.
 
UDS's are built for brisket, but I've spent a few nights babysitting the ball-valve. I think the Guru advice on this thread is legit... Can't wait to optimize the UDS, get a good nights sleep and wake up to some perfectly cooked brisket.
 
If' you have to baby sit it your not doing something right. I set mine and walk away the only time I have a big temp flucation is when it is running out of fuel at about 20 hrs up or down 10 is tolerable over the course of a cook.
 
Bludawg said:
If' you have to baby sit it your not doing something right. I set mine and walk away the only time I have a big temp flucation is when it is running out of fuel at about 20 hrs up or down 10 is tolerable over the course of a cook.
Click to expand...

Don't get me wrong... my UDS is spot on as far as I can tell where the therm is.... 210 when I set it at 8:30, 208 when went to bed, 207 when I woke up at 4, cranked it to 230.... near that range at 8 in the am.

Still holding now at 170-180 with the briskey in it.

So the only reason I was up was because Phil said it would be ready. It wasn't ... I had it set that low because I was worried about temp versus being over the fire, so.... it wasn't ready, but I am damn sure glad I think I wrapped it as it may have dried a bit. I need a stack.
 
I wish Donny 2011 would come back... Please destroy that drum before you ruin it for everyone else. :tsk:
 
jonboy said:
What was the black glue you used in the first video?
jon
Click to expand...

3 parts Molassas, one part soy, one part Ballistic Vinegar.


Spell check made that ballistic instead of Balsamic.... i like it like that.

i brush my birds with that near the end.... turkeys too.... for that Italian look.

Shizzles thread a while back made me think upon it... not bad drizzled on some good quality ice cream either sans the soy and reduced.
 
Trade Double Secret Probation Proprietary Info. Pitmaster "T" eyes only! Lay a strip of foil on the grate before placing the Butcher Parcel on the grate.
 
---k--- said:
Why the fark does your UDS have two ball valves? Sounds like someone didn't stick the the plans. :tsk:
Click to expand...

yes 98 bucks worth of ego ...lol it also allows me to closer control my higher temps.
 
Pitmaster T said:
Wide open my UDS fires up to 470... oddly the old paint is not burned off.
Click to expand...

Indeed. Wide-open my PP hits 900* and since it is stainless steel no burnt off paint.......

However, I imagine I'd spend a lot of dough in operating costs like repaints before I'd catch up to my capital investment delta.

However, good sleep at my age is priceless.

Maybe I'll get a stick-burner when I retire. :p
 
Q-Dat said:
So are you actually gonna eat this thing at some point? :p
Click to expand...


To, jasonjax.... did I say 450... uh.. I meant 1450 degrees. No, I have ONLY two holes and plan to add that third so I think it will go higher with a third hole. I assume you have four 3/4?

Now to the brisket itself. Mom and I just ate it. We used to have this tradition we are starting again. I make a meat dish and she goes and buys some sides. Relaxing and stress free for all of us.

[ame="http://www.youtube.com/watch?v=uJeMNJocWnE"]UDS - Brisket Cut Up - YouTube[/ame]



The results are peculiar for my first UDS brisket. I had to rest it a long time due to my serving time and perhaps should have taken it out of the "heated rest" an hour or two earlier for some people's texture standards but I liked it. NO SMOKE ring and I am not sure what that was about as it went in cold, and smoked for at least 4 hours at 207. No part was burned like I thought it would be. It was moist. So.... the only weird thing was no smoke ring. A few things I can tweak but as you can see, still has my trademark jiggle. The fat was like my usual way.... defined by many as "BBQ Meat Mayonnaise."
 
Looks pretty good to me! Nice job with that UDS! :clap:
 
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