Never cooked on an UDS but on my offset Texas Smokemaster, they come out real nice.
I usually just start with some worshey and rub on some of my brisket rub.
Into the pit at 250-275 for several hours, think like brisket on a stick, say at least 6hrs.
In the past I have both foiled and not foiled, doesn't really matter. A little mop of beef broth and a little aj doesn't hurt. There are several threads and links from lots of folks so you might try the "search" function for more ideas.
If I can find one of my earlier posts with pics, I will try and add it here.
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"