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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-21-2013, 08:18 PM   #1
MeadAndMeat
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Default First UDS run -- pr0n obviously included

Today was the first run of my big poppa smokers UDS. For both seasoning and experimentation reasons, I chose to start with bacon and a corned beef brisket.



To discuss the bacon first, I went with the amazingribs.com curing recipe and it worked out really well. Good appearance and good flavor, we're going to fry some up from brunch tomorrow.








The brisket was a pre-cured corned beef half brisket. I was lazy and didn't have the refrigerator space to cure it myself. It came out pretty well though, and had nice flavor.






Ok, that's all the pr0n you are getting from me this weekend. Enjoy!
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Unread 09-21-2013, 08:50 PM   #2
Fishin4bass723
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Wish I could see the pron but an invisible drum isnt so ugly
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Unread 09-21-2013, 08:52 PM   #3
Fwismoker
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I have a good imagination...but
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Unread 09-21-2013, 09:29 PM   #4
Budman1
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Wow, very nice! Welcome to the addiction.
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Unread 09-21-2013, 09:46 PM   #5
Fwismoker
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See it now...very good. You'll love the BP
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Unread 09-22-2013, 02:39 AM   #6
mrbill
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Good lookin first run
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Unread 09-22-2013, 04:43 AM   #7
Diesel Dave
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Way to go!
And using bacon at that
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Unread 09-22-2013, 04:27 PM   #8
MeadAndMeat
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Quote:
Originally Posted by Fwismoker View Post
See it now...very good. You'll love the BP
I'm loving it so far, it held temperature for 12ish hours with no adjustments during the seasoning run.

Ribs are my specialty to this point (using the firebox smoking approach) so I think they'll be my next UDS run. After that, I'll have to ponder a bit -- either a brisket or some pulled pork or something. We'll see, I'll get a post up when the time comes.
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Unread 09-22-2013, 04:42 PM   #9
Fwismoker
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Quote:
Originally Posted by MeadAndMeat View Post
I'm loving it so far, it held temperature for 12ish hours with no adjustments during the seasoning run.

Ribs are my specialty to this point (using the firebox smoking approach) so I think they'll be my next UDS run. After that, I'll have to ponder a bit -- either a brisket or some pulled pork or something. We'll see, I'll get a post up when the time comes.
It's not necessary but once in a while like if i'm doing a butt or brisket i put a pizza pan with 1/4 inch to 1/2 inch holes drilled on a rack that i set on the upper u bolts. It acts as a good diffuser but still allows drippings to go down to the coals which adds good flavor.
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Unread 09-22-2013, 04:48 PM   #10
cowgirl
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Looks great!!
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Unread 09-22-2013, 05:09 PM   #11
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Nice!
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