I sometimes use mesquite chunks in the UDS. The exhaust on a UDS stays open, and heat is controlled by the intake. I keep the open about 1/4-3/8” for 275-300°
As long as I keep from being open more than 5’mins at a time it holds pretty good! I use a ol Smokey heat deflector from academy for $9 as a heat shield. Works great!
Hey Brian! On a hot and fast cook, you check it after the initial few hours, every 45 minutes. Wrap when that bark looks good, and then finish that cook until probe tender, usually around 200-205° but every cut finishes different.
Nice one again bro!!!! Cant beat salt pepper garlic and onion
Old faithful!
You used mesquite? And what temp was it with vents wide open?? Tks
I sometimes use mesquite chunks in the UDS. The exhaust on a UDS stays open, and heat is controlled by the intake. I keep the open about 1/4-3/8” for 275-300°
Love the videos, do you have a diffuser in that drum? Any tips on keeping that temp from spiking when you open the lid?
As long as I keep from being open more than 5’mins at a time it holds pretty good! I use a ol Smokey heat deflector from academy for $9 as a heat shield. Works great!
So 4 hours or every 45 minutes 4 time then wrap it in foil and cook it again for about 3 hours or until it reaches 230 degrees?
Hey Brian!
On a hot and fast cook, you check it after the initial few hours, every 45 minutes. Wrap when that bark looks good, and then finish that cook until probe tender, usually around 200-205° but every cut finishes different.
Juicy, Deliciousness!
You would have a better bark on your brisket if you wrap with butcher's paper instead of foil. Great video btw!
If you’ll check out my other brisket vids, you’ll see I use each for whatever brisket I am cooking and what it needs in particular.
Thanks for stopping by!
So what about cooking an ugly duckling....I mean ugly duck in an ugly drum?
Never done that, may have to soon! Thanks
@@BrisketMedic I have an over abundance of grapes. I have been making raisins on the pellet grill. Video upcoming