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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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#1 |
On the road to being a farker
Join Date: 12-27-09
Location: Overland Park, KS
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![]() 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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#2 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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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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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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#3 |
somebody shut me the fark up.
![]() Join Date: 08-11-03
Location: Rocklin, CA
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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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Larry I am no longer captious...so bite me Shane. The best way to reach me is with email: larry@larrygaian.com |
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#4 |
somebody shut me the fark up.
![]() Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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#5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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![]() Yep, what ^^^^they said. Good luck and let us know what you decide to do.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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#6 |
On the road to being a farker
Join Date: 12-27-09
Location: Overland Park, KS
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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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#7 |
Got Wood.
Join Date: 07-11-10
Location: Houston, Texas
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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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[FONT=Tahoma]~~~ Still Smokin' | WSM 22.5" | OTS 22.5" | SJS ~~~[/FONT] |
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#8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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#9 |
somebody shut me the fark up.
![]() Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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#10 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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![]() If you want to avoid mushy ribs, its the foil time you need to cut back.
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Thanks for noticing |
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#11 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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![]() I would recomend foiling for 1 hour or less.
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Thanks for noticing Last edited by Captain Dave; 07-19-2010 at 05:13 AM.. Reason: mistake |
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#12 |
Quintessential Chatty Farker
![]() ![]() Join Date: 10-19-09
Location: Melbourne, VIC
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![]() Hey, why not do some MOINKS as a short run special....
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#13 |
Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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![]() The old standby, Beer Can Chicken. Almost foolproof and only takes two hours
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