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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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Old 05-16-2018, 03:57 AM   #1
Mr.OiSat
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Join Date: 07-16-14
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Default 70 lbs of beef in the UDS

Hi everybody,
after I was absent for the last half year or so for some private reasons I thought it would be a good comeback to show you guys this big cook I did for a friends fathers 60th birthday.
I cooked two beef bone in beef chucks, with a total of 70 lbs. Seasoned them with a mix of oakridge black ops brisket rub and oakridge santa maria steakhouse rub. injected with a mix of the rubs, bbq sauce and Jack Daniels Honey (wouldn´t drink it but I love this stuff for cooking). Hung those two beasts in my UDS and cooked them for 25,5 hours at 225 degrees. only opened the lid for 4 times to pour some of the injection over the meat.
Everyone at the party loved it and I was really really happy how it turned out. Enough said, now it´s time for some pics.
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Old 05-16-2018, 04:05 AM   #2
Mr.OiSat
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I had some trouble uploading the pics so I have to split it into several posts
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Old 05-16-2018, 06:18 AM   #3
Stingerhook
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Now that's coming back in style, good to see you around.
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Old 05-16-2018, 06:41 AM   #4
farmer-fred
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Way to come back with a real home run. That is some fine looking beef. I could really go for some of that right now. What was the internal temp when you pulled it off? I would have thought that after the long cook it would have been well done but that looks perfect. Great job and do not stay away so long next time.
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Old 05-16-2018, 07:01 AM   #5
LloydQ
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I have never even seen a bone in chuck like that. I would have been intimidated to try and cook it whole. Nice work!
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Old 05-16-2018, 07:58 AM   #6
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Much respect. Those are massive hunks of beef.
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Old 05-16-2018, 08:26 AM   #7
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Ftfw!!
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Old 05-16-2018, 08:59 AM   #8
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Nice Job!

I feel I should up my 20lbs pork butt UDS smoke this Saturday to at least 40lbs now!
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Old 05-16-2018, 09:49 AM   #9
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Wow! That looks great!
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Old 05-16-2018, 01:12 PM   #10
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The Fuller the smoker the better the meat
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Old 05-16-2018, 01:21 PM   #11
luberconn
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did i read that right? 25.5 hrs? looks tasty
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Old 05-16-2018, 05:20 PM   #12
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looks good to me
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Old 05-16-2018, 09:22 PM   #13
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Nice job, looks tasty.
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Old 05-16-2018, 09:32 PM   #14
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Fan-farking-TASTIC! That's one helluva comeback!
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Old 05-17-2018, 09:50 AM   #15
Mr.OiSat
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Thank you everyone. Yeah I was really excited to do such a big cook. Actually my second biggest so far, I did a 85lbs beef leg for my 30th Birthday in october.
Unfortunately I can't tell you what temperature I pulled it out as my maverick broke during the night, so I went for probe tender and it worked really well. The meat was so moist and tender. Hope I'll find some more possibilities to cook such amounts of meat.
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