The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   First UDS run -- pr0n obviously included (http://www.bbq-brethren.com/forum/showthread.php?t=171562)

MeadAndMeat 09-21-2013 08:18 PM

First UDS run -- pr0n obviously included
 
Today was the first run of my big poppa smokers UDS. For both seasoning and experimentation reasons, I chose to start with bacon and a corned beef brisket.

http://www.theempireofmithras.com/w/...640px-21s1.jpg

To discuss the bacon first, I went with the amazingribs.com curing recipe and it worked out really well. Good appearance and good flavor, we're going to fry some up from brunch tomorrow.

http://www.theempireofmithras.com/w/...270px-21s2.jpg

http://www.theempireofmithras.com/w/...640px-21s3.jpg

http://www.theempireofmithras.com/w/...640px-21s4.jpg


The brisket was a pre-cured corned beef half brisket. I was lazy and didn't have the refrigerator space to cure it myself. It came out pretty well though, and had nice flavor.

http://www.theempireofmithras.com/w/...270px-21s5.jpg

http://www.theempireofmithras.com/w/...640px-21s6.jpg


Ok, that's all the pr0n you are getting from me this weekend. Enjoy!

Fishin4bass723 09-21-2013 08:50 PM

Wish I could see the pron but an invisible drum isnt so ugly

Fwismoker 09-21-2013 08:52 PM

I have a good imagination...but :roll:

Budman1 09-21-2013 09:29 PM

Wow, very nice! Welcome to the addiction.:clap2:

Fwismoker 09-21-2013 09:46 PM

See it now...very good. You'll love the BP

mrbill 09-22-2013 02:39 AM

Good lookin first run

Diesel Dave 09-22-2013 04:43 AM

Way to go!
And using bacon at that

MeadAndMeat 09-22-2013 04:27 PM

Quote:

Originally Posted by Fwismoker (Post 2633160)
See it now...very good. You'll love the BP

I'm loving it so far, it held temperature for 12ish hours with no adjustments during the seasoning run.

Ribs are my specialty to this point (using the firebox smoking approach) so I think they'll be my next UDS run. After that, I'll have to ponder a bit -- either a brisket or some pulled pork or something. We'll see, I'll get a post up when the time comes.

Fwismoker 09-22-2013 04:42 PM

Quote:

Originally Posted by MeadAndMeat (Post 2633783)
I'm loving it so far, it held temperature for 12ish hours with no adjustments during the seasoning run.

Ribs are my specialty to this point (using the firebox smoking approach) so I think they'll be my next UDS run. After that, I'll have to ponder a bit -- either a brisket or some pulled pork or something. We'll see, I'll get a post up when the time comes.

It's not necessary but once in a while like if i'm doing a butt or brisket i put a pizza pan with 1/4 inch to 1/2 inch holes drilled on a rack that i set on the upper u bolts. It acts as a good diffuser but still allows drippings to go down to the coals which adds good flavor.

cowgirl 09-22-2013 04:48 PM

Looks great!!

jeffturnerjr 09-22-2013 05:09 PM

Nice!


All times are GMT -5. The time now is 05:19 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.