Greg.K
Is lookin for wood to cook with.
NOT GOOD.http://www.bbq-brethren.com/forum/images/smilies/doh.gif
Choice Angus packer from RD,13.5 pounds pre trimmed. ( didn't take much off).
Seasoned & injected with beef broth & W sauce & some spices. Started in my UDS fat cap down at 225 F at 1:00 am. Used BBQ guru stayed at 225 til 2:00am when I went to bed. Woke up at 7:O0 and point was at 130F Flat was 123F. Pit still steady at 224F. Planned to cook till 200F as I have read. I noticed the pit had dropped to 202F so I added a half chimney of hot coals at around 3:00 pm. Still at the stall 175F. At 5:30 it just hit 193F the flat and 190 on the cap and because my family was screaming they wanted to eat i pulled it wrapped it & in the cooler under a towel. 45 MIN later I sliced it. DRY DRY DRY.
I had read somewhere to cook fat cap down and no need for a water pan in a UDS because the fat will hit the coals & keep everything moist.
I read a lot before jumping in. I think I passed the written exam but failed the road test on this one. Any advice?
Choice Angus packer from RD,13.5 pounds pre trimmed. ( didn't take much off).
Seasoned & injected with beef broth & W sauce & some spices. Started in my UDS fat cap down at 225 F at 1:00 am. Used BBQ guru stayed at 225 til 2:00am when I went to bed. Woke up at 7:O0 and point was at 130F Flat was 123F. Pit still steady at 224F. Planned to cook till 200F as I have read. I noticed the pit had dropped to 202F so I added a half chimney of hot coals at around 3:00 pm. Still at the stall 175F. At 5:30 it just hit 193F the flat and 190 on the cap and because my family was screaming they wanted to eat i pulled it wrapped it & in the cooler under a towel. 45 MIN later I sliced it. DRY DRY DRY.
I had read somewhere to cook fat cap down and no need for a water pan in a UDS because the fat will hit the coals & keep everything moist.
I read a lot before jumping in. I think I passed the written exam but failed the road test on this one. Any advice?