Originally Posted by jgh1204
Yeah I know, I started to keep the dirty little idea to myself, but it slipped out. I realize the idea of the UDS is the added flavor of the drippings hitting the coals, but this is an option to consider. I am really pleased with the brisket, it seems to have a "cleaner" taste for lack of a better word. I may still cook ribs without the pan, but for the meats that produce a lot of drippings, like butts, briskets and chickens, I will probably stick with the pan.