UDS Build

[Tiny]

Sounds like a marvellous construction and should give you many hours of meatly goodness.

I do not wish to dissuade you from a bold endeavour but a brisket first up? This seems like a bold move sir, the brisket notorious in its fickle nature, surely the lovely forgiving pork shoulder would be an easier first go?

As I say I like a chap who makes such bold moves but I fear for sadness should the fickle beefy beast let you down, let us know how you go,
Cheers
Tiny

[robgunby]

Sounds like a marvellous construction and should give you many hours of meatly goodness.

I do not wish to dissuade you from a bold endeavour but a brisket first up? This seems like a bold move sir, the brisket notorious in its fickle nature, surely the lovely forgiving pork shoulder would be an easier first go?

As I say I like a chap who makes such bold moves but I fear for sadness should the fickle beefy beast let you down, let us know how you go,
Cheers
Tiny

Yeah I'm with you all the way except:

-I have 8lb of pulled pork in the freezer
-Every attempt at smoking brisket I have made thus far has failed. I am hoping this is down to the fact I was using an ECB. WIth all the mods in the world, that smoker is completely uncontrollable.

I'm hoping the newfound wonders of airflow control will enable me to cook a brisket. If it fails? Well, that's what the ribs are for

And there's always pulled pork in the freezer in case of emergency!

[robgunby]

Inaugaral smoke due to be held on Friday - when it's due to rain (albeit not torrential).

I was thinking of making some kind of hooded elbow chimney for the UDS. Toilet roll tubes wrapped in foil? I know it's not elegant, but it's free - would it work?

[CyderPig]

Hi Rob
Take normal tin can from the recycling bin and cut up from the open end to 1 in from the top, move cutters over1/2 in and do the same again.
What you want to end up with is 4 half inch legs spaced around the can, leaving the top intact, cut away excess flaps and Bob's your Mother's Brother you have one rain hat for a flat lid UDS.
Cheers
Si

[robgunby]

Nice one! Thanks matey, I've got piles of cans thanks to two greedy cats!

[Tyrone1Wils]

I can't quite visualize what you mean Si, do you mean a hat for an exhaust hole? or the whole lid!

[CyderPig]

Hi All
Hat for the Hole.
Si

[robgunby]

Right, been cold smoking bacon all day (and butter for the last hour), but pulled it all off at 9pm and set a fire in the UDS for its first hot smoke - 15lb brisket, 10lb boar / mangelitsa cross shoulder.

I've treated myself to a Maverick ET732 since my old electronic probe died. The last few smokes have been in a modded ECB with its notoriously unreliable bimetal "thermometer" and another dubious bimetal therm stuck in the meat.

It seems crazy to now be sat in my warm house watching the smoker temp on a fancy screen, knowing I can go outside and actually *do* something if the temp goes too high or low.

It's currently rebuilding heat after a big drop for adding the food. I suppose it's better than a spike!

Wish me luck folks. It's a very expensive slab of meat to ruin if I get this wrong!

[Toby]

when you add the meat make sure it is room temp not straight from the fridge which will help get things moving.

[robgunby]

when you add the meat make sure it is room temp not straight from the fridge which will help get things moving.

Yeah I always do, well, when I remember, which I did for once!

Just pulled the brisket off after it sitting at 199F IT for the last hour. Surprisingly, the pork shoulder, which was cut into two joints just under 5lb (not my decision!), is still in the stall, having been on for the same amount of time as the 15lb brisket!

Now comes the agonising wait for the brisket to rest before the point goes back on for burnt ends and I can have a sandwich