Mick Posted February 16, 2020 Author Share Posted February 16, 2020 15 hours ago, sotv said: Looks great, not sure what you weathers been like today, but chucking it down here with a strong wind. Certainly wouldn't have attempted it on my Proq, today here. So kudos to you and your UDS p.s. What temp did you cook it at? Started low about 230f for 2 hours then upped to about 300f but just messed about with temps so it would be finished when I wanted Quote Link to comment Share on other sites More sharing options...
Mick Posted February 16, 2020 Author Share Posted February 16, 2020 4 hours ago, Simon said: Well you did it on the right day Mick. The heavens have opened today. Even my dogs looked at me to ask: “we don’t have to go out in that do we?” I was lucky, the worst of the weather started when I had finished Quote Link to comment Share on other sites More sharing options...
Mick Posted February 16, 2020 Author Share Posted February 16, 2020 The flat after resting 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 16, 2020 Share Posted February 16, 2020 Look at the bend in that slice.....😉 Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 16, 2020 Author Share Posted February 16, 2020 49 minutes ago, Icefever said: Look at the bend in that slice.....😉 Ice. Was very pleased with this cook, beef for a few days now😁 Quote Link to comment Share on other sites More sharing options...
sotv Posted February 17, 2020 Share Posted February 17, 2020 20 hours ago, Mick said: Started low about 230f for 2 hours then upped to about 300f but just messed about with temps so it would be finished when I wanted As I say planning to cook my first full one around Easter time, I keep reading 12-15 hours at a steady 225F. Hoping to keep that temp, but sounds like it may cook quicker based on your timings. I know I can wrap it for up to 4 hours in a cool box before serving. Getting a bit nervous about timings if it cooks quicker than I first imagined. Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 17, 2020 Share Posted February 17, 2020 1 minute ago, sotv said: Getting a bit nervous about timings I still do when getting ready & while cooking....but being nervous maybe keeps us on our toes?? Ice. 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted February 17, 2020 Share Posted February 17, 2020 42 minutes ago, Icefever said: I still do when getting ready & while cooking....but being nervous maybe keeps us on our toes?? Ice. That’s so true. The amount of times I walk out to the cook and check the temperature even though it’s on my phone. When I first started longer cooks I had to stop myself from opening to check. Quote Link to comment Share on other sites More sharing options...
Mick Posted February 17, 2020 Author Share Posted February 17, 2020 1 hour ago, sotv said: As I say planning to cook my first full one around Easter time, I keep reading 12-15 hours at a steady 225F. Hoping to keep that temp, but sounds like it may cook quicker based on your timings. I know I can wrap it for up to 4 hours in a cool box before serving. Getting a bit nervous about timings if it cooks quicker than I first imagined. Many things will affect the timing, I separated the point and flat, this speeds it up. wrapping, when and what with will affect time. Size and thickness of brisket and then temp of smoker so lots we can do to get it done on time. Then as you say can rest in a cool box wrapped in foil and towels 1 Quote Link to comment Share on other sites More sharing options...
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