rdstoll
is one Smokin' Farker
So almost exactly a year ago I was preparing to cook for my daughter's birthday party and was thinking about what I could make aside from the usual burgers and dogs when the BBQ idea popped into my head. Not knowing anything about making BBQ I searched around and came upon this forum, where a whole new world of smoking meats was opened up. Stumbled upon this odd contraption known as an Ugly Drum Smoker, and as luck would have it there was a local welder that was selling them on Craigslist.
So it began with a UDS and some pork butts, which I was able to cook almost perfectly thanks to the advice on here.
One year and a Shirley Trailer pit later, I'm all-in on this BBQ hobby and am preparing for a brisket cook this coming weekend.
Will be doing two full packers, each around 14lbs, on the Shirley pit. I've done a few briskets but usually at lower temps (250* or even less) but given the 1pm food serving time for the birthday party this year I'm looking to do these briskets hot 'n fast.
What I've learned on here is that if I do these briskets at around 300-325 I could get them done in as little as 5 hours. But I also want to make burnt ends and know that those need to get put back on the pit for a bit so I'm just trying to get the game plan in place:
- Fire up the pit at 4:30am and get her to at least 300*
- Put the briskets on around 5:30am
- Will check temps and wrap in butcher paper at the appropriate time
- Plan is to have the flat done and ready to go at 11am in order to allow two hours for resting
- Assuming I hit the 11am target, will separate and cube the points and put them back on the pit (but for how long???)
- At 1pm serve food
Anyone have some thoughts about all of this? Where I really need help is with the burnt ends timing as I've only done those as a side though on past cooks. I don't want to be running late on this cook as has often happened when I've smoked for a party so I'm really trying to nail these times down as much as possible.
Thanks! Will have plenty of PRON when done!
So it began with a UDS and some pork butts, which I was able to cook almost perfectly thanks to the advice on here.
One year and a Shirley Trailer pit later, I'm all-in on this BBQ hobby and am preparing for a brisket cook this coming weekend.
Will be doing two full packers, each around 14lbs, on the Shirley pit. I've done a few briskets but usually at lower temps (250* or even less) but given the 1pm food serving time for the birthday party this year I'm looking to do these briskets hot 'n fast.
What I've learned on here is that if I do these briskets at around 300-325 I could get them done in as little as 5 hours. But I also want to make burnt ends and know that those need to get put back on the pit for a bit so I'm just trying to get the game plan in place:
- Fire up the pit at 4:30am and get her to at least 300*
- Put the briskets on around 5:30am
- Will check temps and wrap in butcher paper at the appropriate time
- Plan is to have the flat done and ready to go at 11am in order to allow two hours for resting
- Assuming I hit the 11am target, will separate and cube the points and put them back on the pit (but for how long???)
- At 1pm serve food
Anyone have some thoughts about all of this? Where I really need help is with the burnt ends timing as I've only done those as a side though on past cooks. I don't want to be running late on this cook as has often happened when I've smoked for a party so I'm really trying to nail these times down as much as possible.
Thanks! Will have plenty of PRON when done!