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Unread 09-20-2012, 08:17 PM   #10078
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Originally Posted by Sooner14 View Post
After the seasoning burn, I couldn't help myself, so I cut a couple yard birds in half and threw them on the UDS. Some homemade rub and 225 for 5 hours is what it took. 8 lbs. of lump with 3 large blocks of pecan from an old tree we cut down 2 years ago. Note to self, remote thermometer is your friend, every time I opened the lid to check temperature, I would get a large spike that would take several minutes to recover from. Those kind of spikes could ruin a salmon... Must acquire remote thermometer.... Anyways, the chicken was delicious. Also, here is a picture of the UDS' new clothes.
Next time, try getting the UDS up to 325-350, and power through the cook. Poultry doesn't really like low n slow. Shouldn't take more than 2 hours ever to cook chix halves.

Nice UDS though.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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