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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 07-18-2010, 11:14 PM   #1
misterrachel
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Default Suggestions for 1st smoke on my completed UDS?

Finished my UDS tonight and did a test run. Held very nicely at 250 after some tweaking! Thanks to all who gave me building advice.

Going to do my seasoning/first smoke run tomorrow afternoon. I will, of course, throw on a fatty...but, I'd like to do one other thing. Babyback ribs perhaps? Any thoughts on a good 1st-time-at-bat recipe?

I'm hesitant on the 3-2-1 method or 2-2-1, because of commentary I've read about the ribs becoming mushy. Thoughts?

For the fatty, I'll probably stay simple...rub only. (can't make 'em with cheese...allergic to milk)
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Old 07-18-2010, 11:28 PM   #2
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Good luck, you can't go wrong with a fatty. I just finished my UDS a few weeks ago. So far have only done butts twice and brisket once. I initially seasoned my UDS with crisco, charcoal and some wood chips during my test burn. But after my first butt I had a nice solid black layer of grease and smoke that really sealed up the inside of the drum. Throw a small butt on their, can't go wrong with that and it's an easy Que to get right. Make sure you post some pron!
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Old 07-18-2010, 11:29 PM   #3
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Since there's somewhat of a good chance you'll have some temp problems I wouldn't run the risk of ruining baby backs.

Personally, I'd get a pork butt or two and smoke those. The pork butt is the most lenient.

Just my opinion and I'd do two fatties at least.
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Old 07-18-2010, 11:32 PM   #4
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What BBQ Grail said, pork butts for dinner and fatties for snacks. There is often a learning curve with drums.
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Old 07-18-2010, 11:34 PM   #5
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Yep, what ^^^^they said. Good luck and let us know what you decide to do.
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Old 07-18-2010, 11:35 PM   #6
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My only issue tomorrow with butts would be time. I probably won't be able to fire up until the early afternoon. Wifey won't want to eat dinner at midnight. Am I incorrect in my assumption that a butt will take 7 to 9 hours?
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Old 07-18-2010, 11:42 PM   #7
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7 to 9 would be quick, IMO. Sometimes they run 12+ hrs. Turkey legs might go well. If you hit a temp spike, all it will do is crisp the skin... Brine them first for anti-dryness insurance.
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Old 07-18-2010, 11:55 PM   #8
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If you are confident that you can keep the temp around 275 throughout the cook, throw on some rubbed baby backs. In about four hours you will have some nice BBQ ribs.
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Old 07-19-2010, 12:02 AM   #9
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boneless and untied butts, 3 to 5 lbs, 270F to 300F, 4 to 5 hours. Take to internal of 185F and slice like roast.

Here is a 10.5# butt cooked for 7 hours.
http://smoke-n-brew.blogspot.com/201...lled-pork.html
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Old 07-19-2010, 04:07 AM   #10
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If you want to avoid mushy ribs, its the foil time you need to cut back.
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Old 07-19-2010, 05:11 AM   #11
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I would recomend foiling for 1 hour or less.
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Last edited by Captain Dave; 07-19-2010 at 05:13 AM.. Reason: mistake
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Old 07-19-2010, 05:18 AM   #12
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Hey, why not do some MOINKS as a short run special....
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Old 07-19-2010, 05:47 AM   #13
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The old standby, Beer Can Chicken. Almost foolproof and only takes two hours
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