TexasRT
Full Fledged Farker
Trying it for the first time. The Guru has my UDS rolling along @ 285-300, meat is on and I'm in a holding pattern. Kinda of different cooking at these temps (I'm normally 250 guy for brisket). I just had to try it.
BlueDawg Brisket Day
- Thread starter TexasRT
- Start date
Old dude BBQ
Got Wood.
Don't forget the pr0n ...
shawnmcchesney12
Knows what a fatty is.
Once you try it you may never go back to 250
TexasRT
Full Fledged Farker
:thumb:
GUSTERBOY
Well-known member
Same here. Getting ready to throw one on. Seems strange not getting up super early and cooking one all day. Hot and Fast only seems to impact the bark as far as I can tell. Tenderness is there along with the flavor
Once we get our stick burner will have to go back to cooking slow.
Once we get our stick burner will have to go back to cooking slow.
TexasRT
Full Fledged Farker
Yep it's different like you say. What do you mean by impact the bark?
GUSTERBOY
Well-known member
When we do hot and fast on brisket. It's a couple of hours in the smoke and then wrapped in foil a couple of hours at the same temp and then rest for a couple of hours. It seems to me not as crunchy as one that smokes all day not ever being wrapped.
Are you planning on wrapping today?
I've had good success with smaller flats in the 8 -9 # range with this method.
Are you planning on wrapping today?
I've had good success with smaller flats in the 8 -9 # range with this method.
TexasRT
Full Fledged Farker
Yes I'm wrapping in butcher paper @ 4 hours per the instructions. It was a 12.5lb full before doing a little trimming. The only thing I'm changing is the rub I used. Everyone talks highly of the method so I'm going by the law, lol.
aawa
Babbling Farker
If you are doing a bludawg brisket, better kick taht temperature up to 300-325 or it will take a tad longer than 6 hours.
Bludawg
somebody shut me the fark up.
dump the foil got to butcher paper I cook at 300+ be it Stick Burner or UDS. seems to me 300 deg F is 300 Deg F no matter how ya git there
GUSTERBOY
Well-known member
I think you will be pleased. Get some pics later and let us know how it turned out
I'm getting ready to get mine going. Just need to time it right for dinner
I'm getting ready to get mine going. Just need to time it right for dinner
TexasRT
Full Fledged Farker
It's been holding steady at 290, I'll see if I can get some more out of it.
I'm using my smaller BPS basket instead of my bigger one, the Guru is working to maintain 290. Started with a completely full basket with hickory chunks.
GUSTERBOY
Well-known member
Where does one find this butcher paper? It's not the same as the meat comes in that has the wax liner is it?
TexasRT
Full Fledged Farker
No, don't use the wax coated stuff. I've seen alot of people on here using either butch paper or the kraft paper that Hobby Lobby sells. This will be my first time using paper, but I've been wanting to try it too.
pjtexas1
somebody shut me the fark up.
Yep! 300-350 works in all my cookers. BP will help the bark.
TexasRT
Full Fledged Farker
She's at 300 now and holding. Approaching the 3 hour mark.
Just to clarify - I said I am using butcher paper, it's actually the kraft paper.
SmokinIllini
Full Fledged Farker
Used butcher paper for the first time yesterday and it works as advertised. Strongly recommend this method with butcher paper, not foil. Got mine at Costco.
TexasRT
Full Fledged Farker
Good luck and enjoy. I'm having a poker game this afternoon so I'll have some critics.
TexasRT
Full Fledged Farker
4 hours in and it's wrapped in paper. If I knew how to post prons I would, but it looks great.
Good bark and color.
Note: Not sure how tough butch paper is, but the kraft paper seems pretty light weight.
Good bark and color.
Note: Not sure how tough butch paper is, but the kraft paper seems pretty light weight.
Bludawg
somebody shut me the fark up.
Well I know it's done and I'm farkin HONGRY man SO?????
