Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesbor...
:thumb:I bleed JD green
Thanks Brothers!
I will definitely make them bigger. I've got a problem but a good problem. I was too anxious to wait to smoke something so I picked up a 7 pound boneless pork shoulder pre rubbed from my local meat market. It's actually doing well, I'm around 230 +\- 7 degrees. So I can't open the holes up until my first UDS creation is done. It's been on for 2 hours and went from 45 to 106 right now. Most recommend pulling around 190-195 if I read correctly.
I'll post some pics of the finished product later tonight. Thanks so much for everyone's help!
You are cooking at the perfect temperature so there is no need to fool with anything right now. Don't panic when the meat hits the infamous "stall." Last one I did got to 155 in the first few hours, then took ten hours to get to 160. Took a total of fifteen hours but it was perfect. Slow and steady....
. We used the hinges with some modifications due to the lip of the drum from the uniflame.
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.
Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.
I'm drawing from PT's rants, but IMO, it works.
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.
Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.
I'm drawing from PT's rants, but IMO, it works.
Tell me guys, If I've read the first 210 pages of this thread, do I still need to read the whole thing or do I have the basics? :wink:
Hey Everyone,
This thread has been doing me a lot of good but one thing I am still confused about is the burn out. If you buy a brand new unlined drum do you need to do a burn out or can you go strait to rubbing it down with oil and seasoning?
Thanks,
Dave