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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-10-2013, 12:40 PM
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#1 |
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Full Fledged Farker
  Join Date: 09-27-13
Location: Murphys, Calif
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UDS Pork, temp adjustment
After a quick consult with the Brethtren, I got these 2 shoulders ready for another UDS cook.
The shoulders.  Injected with apple juice, seasoned up and ready.  Loaded up the basket with 1 large bag Kingsford, with chunks of cherry layered through the load.  Went in the UDS at 9am, running at 300. Target time 8 hours. We will see. More to follow. |
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11-10-2013, 02:59 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looking forward to your updates....
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11-10-2013, 03:36 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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An 8 lb butt at 300 grate temp will only take about 6 hrs + the rest figure 50 min lb for planning.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-10-2013, 05:20 PM
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#4 |
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Full Fledged Farker
Join Date: 09-27-13
Location: Murphys, Calif
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Six hours in UDS running 290, two intakes open. Near 180 Could it be my brand new high dollar Tel-True thermometer is reading a little cool?
And I have no idea what happened to that crispy little chuck of fat thats missing on the left.  |
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11-10-2013, 05:35 PM
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#5 |
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Full Fledged Farker
Join Date: 04-29-12
Location: Lincoln, De
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That looks good
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11-10-2013, 07:16 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Mmmmmmmmm Pork......
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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