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Unread 03-19-2013, 10:23 PM   #24
On the road to being a farker
daveinwestmont's Avatar
Join Date: 04-12-11
Location: Westmont, IL
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Default Do it

I would do this all the time. I would use the UDS and IQUE110 to smoke for six hours for my pork shoulders - 6 pm to midnight then wrap and throw in the oven at 200 and by 7am it was done and perfect. Let it rest and shred it for sandwiches. And you get a good nights rest!!!
It's easy and you use less fuel in the UDS. Natural Gas is cheap these days.
AKA MUDS BBQ - PCC Meat Monster, 2 kettles, UDS
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