Suggestions for 1st smoke on my completed UDS?

misterrachel · 07-18-2010, 11:14 PM

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)

42BBQ · 07-18-2010, 11:28 PM

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!

BBQ Grail · 07-18-2010, 11:29 PM

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.

landarc · 07-18-2010, 11:32 PM

What BBQ Grail said, pork butts for dinner and fatties for snacks. There is often a learning curve with drums.

Meat Burner · 07-18-2010, 11:34 PM

Yep, what ^^^^they said. Good luck and let us know what you decide to do.

misterrachel · 07-18-2010, 11:35 PM

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?

MattB · 07-18-2010, 11:42 PM

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.

Boshizzle · 07-18-2010, 11:55 PM

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.

landarc · 07-19-2010, 12:02 AM

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

Captain Dave · 07-19-2010, 04:07 AM

If you want to avoid mushy ribs, its the foil time you need to cut back.

Captain Dave · 07-19-2010, 05:11 AM

I would recomend foiling for 1 hour or less.

SmokinAussie · 07-19-2010, 05:18 AM

Hey, why not do some MOINKS as a short run special....

countyliner · 07-19-2010, 05:47 AM

The old standby, Beer Can Chicken. Almost foolproof and only takes two hours

07-18-2010, 11:14 PM	#1
misterrachel On the road to being a farker Join Date: 12-27-09 Location: Overland Park, KS	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)

07-18-2010, 11:28 PM	#2
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	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! __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

07-18-2010, 11:29 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	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. __________________ Larry I am no longer captious...so bite me Shane. The best way to reach me is with email: larry@larrygaian.com

07-18-2010, 11:32 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What BBQ Grail said, pork butts for dinner and fatties for snacks. There is often a learning curve with drums. __________________ [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]

07-18-2010, 11:34 PM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Yep, what ^^^^they said. Good luck and let us know what you decide to do. __________________ 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

07-18-2010, 11:35 PM	#6
misterrachel On the road to being a farker Join Date: 12-27-09 Location: Overland Park, KS	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?

07-18-2010, 11:42 PM	#7
MattB Got Wood. Join Date: 07-11-10 Location: Houston, Texas	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. __________________ [FONT=Tahoma]~~~ Still Smokin' \| WSM 22.5" \| OTS 22.5" \| SJS ~~~[/FONT]

07-18-2010, 11:55 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

07-19-2010, 12:02 AM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 __________________ [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]

07-19-2010, 04:07 AM	#10
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	If you want to avoid mushy ribs, its the foil time you need to cut back. __________________ Thanks for noticing

07-19-2010, 05:11 AM	#11
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	I would recomend foiling for 1 hour or less. __________________ Thanks for noticing Last edited by Captain Dave; 07-19-2010 at 05:13 AM.. Reason: mistake

07-19-2010, 05:18 AM	#12
SmokinAussie Quintessential Chatty Farker Join Date: 10-19-09 Location: Melbourne, VIC	Hey, why not do some MOINKS as a short run special.... __________________ Still Smokin'

07-19-2010, 05:47 AM	#13
countyliner Full Fledged Farker Join Date: 08-02-09 Location: DeSoto County, MS	The old standby, Beer Can Chicken. Almost foolproof and only takes two hours

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
1st of 2 uds completed and 1st cook	NolanB	Q-talk	18	12-27-2011 03:40 PM
Completed 1st UDS build/First cook on new UDS	gambler	Q-talk	21	09-06-2011 10:41 PM
1st smoke, 1st UDS, 1st picture post	NoviceBBQmovinUp	Q-talk	25	08-24-2011 07:37 PM
1st UDS smoke PRON	grills gone wild	Q-talk	7	09-05-2009 04:39 PM
1st Brisket on Completed UDS w/ PRON	indianagriller	Q-talk	8	08-09-2009 09:16 AM