MMMM.. BRISKET..
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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 10-27-2008, 01:46 PM   #16
big brother smoke
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Quote:
Originally Posted by JediDog View Post
I gotta agree with Bob on this one. I too love the taste the drippings give the meat. Meat over a fire that's how it started folks.
Just because it started that way does not mean it has to end that way! My palette does not like it as much that's all, talk to my palette, chit
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Old 10-27-2008, 01:48 PM   #17
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Quote:
Originally Posted by BobBrisket View Post
I was kinda suprised at the flavor difference between the UDS and WSM. To me the drippings add a flavor that I really like. The smell it creates is nice too. Specifically what is it about the taste you don't like? Do you feel the drippings masks the taste from the wood? Just curious.
I feel it overpowers the meat, Too much juice drip smoke, lol!

Smoke is simply an ingrediant!

I got a wok defloector mod and will try that!
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Old 10-27-2008, 01:50 PM   #18
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The right amount of smoke, fat drippings, rub and sauce makes for simply marvelous bbq.

That's what I think.
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Old 10-27-2008, 02:10 PM   #19
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WOW, why not just call this the "I hate my UDS and need a reason not to use it" thread.


Quote:
Originally Posted by trp1fox View Post
The right amount of smoke, fat drippings, rub and sauce makes for simply marvelous bbq.

That's what I think.
Now that would make a great name for a catering co.!
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Old 10-27-2008, 02:17 PM   #20
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Quote:
Originally Posted by big brother smoke View Post
I am not sure if I like the UDS flavor on meat. The taste from the fat dripping directly on the coals provides too much fat smoke for my taste. I do not as much of a problem with chicken or brisket. On pork, however, it seems to over power the meat. It is nice to get some sleep, but man I miss that flavor profile I get from my stick burner.

When I did overnight cooks on a ECB or WSM I had know problems.

It just might be my snobby arse

Just want to hear from others!
I ran into that too and posted what I thought: http://www.bbq-brethren.com/forum/sh...ad.php?t=49169
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Old 10-27-2008, 02:17 PM   #21
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I always use a water pan. I purchased a replacement charcoal bowl from Academy for $5, perfect size. I have added a third rack to acomadate the pan. Works great!
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Old 10-27-2008, 03:04 PM   #22
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[quote=CajunSmoker;767104]
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Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet.

Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back?[/quote]

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Old 10-27-2008, 03:09 PM   #23
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Perfect answer, Buy a Pellet smoker, perfect favor and SLEEP!!, Besides how many people are winning on the pellet smoker>>>I was told 4 legs up won the Jack on a Pellet smoker! Works for me!
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Old 10-27-2008, 04:19 PM   #24
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All I ever used was a UDS, (mostly), so not really sure about taste, etc...
what if I used a alumimum pan, ala "kickassbbq" in my UDS, does this turn my UDS into a regular smoker?
I did notice however when recently when I was too lazy to wrap that my pork butts were a littly too smokey, heartburn mod., I could taste it the next day! LOL!
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Old 10-27-2008, 04:23 PM   #25
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Quote:
Originally Posted by big brother smoke View Post
I feel it overpowers the meat, Too much juice drip smoke, lol!

Smoke is simply an ingrediant!

I got a wok defloector mod and will try that!

I got to agree with you on this. I do like my UDS----BUT----I do like the different flavor I get from my offset better.
This is my opinion on what I like in the UDS:

Brisket - Was good. Tender. But to me tasted like a grilled brisket. It had that flavor you get on grilled steaks when the fat hits the coals. GOOD on steaks but I didn't like it on brisket. It was too much. Briskets are done in my stick burner from now on.

Butts - Good. Love the temp control and looong burn times. The butts had the same "grilled" taste to me when I pulled off a piece of the bark for a sample. However it wasn't noticable after I pulled it and it got all mixed together. Butts I will cook either way now. The UDS for convenience or my offset just because sometimes I am in the mood to use it and mess with the fire.

Ribs - Turned out awsome. I just might have been craving ribs that day but they were great. Did both beef back and pork spares and both were qreat. I didn't get the smoke ring I usually get but oh well, they tasted good and smokey.

Chicken/turkeys - LOVE the UDS for this. Still a different taste then my offset but I like it.

Basically I use the UDS for quick things like chicken, turkey, wings, did some steaks once, butts - if I don't feel like messing with my offset. I like it when I just want to do 1 or 2 things for dinner. Makes it easy. But when the family/neighbors hear I am "smoking" and I get all the calls asking if they can bring something to put in then I will use my Klose. I will probably do another brisket in it again sometime. We do a local cook off here and sleep would be nice for once. But at home and when I have time it will be the stick burner.

Me personnaly, I don't worry about doing it the "OLD" way. If I like it then I like it and If I don't then I don't.

With the price of beef and when I do get to cook something I am going to cook it the way I like it. When briskets used to be 80 cents a pound here you could fark one up and no big deal. Now you got to take a small loan out to get one then you got one shot at it or start saving up for the next time.
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Old 10-27-2008, 06:15 PM   #26
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I love my Drums, but I know what Big Brother Smoke is talking about. I cooked on the drum with a few guys that had cooked on nothing but offsets and they all agreed they didn't care for the taste and were not about to give up their tanks.

But here's the deal- a lot of us have these biga$$ed charcoal baskets about 16" or larger and fill them up with more briq than we actually need for what we're cooking anyway and the fat just keeps stoking the coals.

Try a small charcoal ring, about the size of a large coffee can or Weber chimney and cook at a lower temp.

I've used mine at comps and gotten negative comments like "tastes like creosote" or "liquid smoke", but then again gotten raves, I've even noticed it myself and am wondering if I should burn them out every so often?

I refuse to use a waterpan, heatsheild or deflector in the drums-knock yerself out if you want to. I'll just fire up a WSM if I ever get tired of "ol grampaw"!!
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Old 10-27-2008, 06:18 PM   #27
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I used the water pan filled with sand this weekend in the UDS for the first time but honestly didn't notice a huge deference but there was a slight change. Who knows, I just love smoking period.
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Old 10-27-2008, 07:12 PM   #28
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Stop! I'm getting a headache. You guys are making me think...
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Old 10-27-2008, 07:18 PM   #29
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Quote:
Originally Posted by AlbuQue View Post
I ran into that too and posted what I thought: http://www.bbq-brethren.com/forum/sh...ad.php?t=49169
Thanks for the thread! You hit the nail with the hammer!
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Old 10-27-2008, 07:22 PM   #30
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Quote:
Originally Posted by Bbq Bubba View Post
WOW, why not just call this the "I hate my UDS and need a reason not to use it" thread.




Now that would make a great name for a catering co.!
I know you should see the website
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