Busy UDS weekend with prOn

swbill · 12-07-2013, 03:58 PM

Figured since its so damn cold out and it seems everyone else on here has something smoking today I might as well to. Went to Costco and pick up some back ribs and a 8 pound brisket. The ribs are for tonight's midnight snack and tomorrow ill do the brisket. Leftovers from both will go in Mondays chilli.
Finished rib pics in 4 or 5 hours from now. This was 1 1\2 hours in.

SmittyJonz · 12-07-2013, 04:02 PM

I like It- I do the Maverick Potato Mod Too.

ebijack · 12-07-2013, 05:42 PM

Yep sure was/is cold! I smoked 2 butts and 2 sausage rolls with cranberry dressing inside and home made dressing and smoked turkey inside today.

swbill · 12-07-2013, 08:43 PM

6 1\2hours in. Just pulled from the foil and slathered on some jack Daniels BBQ. Couldn't hardly get them out of the foil with out the bones falling out. Some would call them over cooked but its how we like them. Tender as it gets and juicy.

c farmer · 12-07-2013, 08:45 PM

Looks good.

peeps · 12-07-2013, 08:46 PM

A bit saucier than I prefer but I'd still eat half a rack of 'em

StanDaMan79 · 12-07-2013, 08:47 PM

Quote:

Some would call them over cooked but its how we like them. Tender as it gets and juicy.

That's right. You cook them how you and your family likes it. I'm with you, but to each their own.

swbill · 12-07-2013, 10:26 PM

Ribs came out prefect. Great munchie while watching msu tear it up. Just finished preping tomorrow's dinner.

Diesel Dave · 12-08-2013, 05:46 AM

Ribs look real good and waiting on the pr0n from tonights cook

swbill · 12-08-2013, 09:14 AM

Here we go. Cruising at 275. Outside temp is a toasty 18
This is my first brisket so I hope I don't fark it up to bad.

Fwismoker · 12-08-2013, 09:29 AM

You'll do great! Standing by for more pRoN

cheapbeer · 12-08-2013, 09:36 AM

Looks good so far. I still believe my first brisket was my best. Follow the guidelines that have been posted here and it will be fine.

swbill · 12-08-2013, 10:25 AM

I'm not overly concerned but at only 3 hours in the IT is already at 162. Pit temp is only at 260, Does that sound right? Do I need to back the heat down?

J-Rod · 12-08-2013, 10:49 AM

Lookin good. I wouldn't worry too much about the IT being where it is already. It'll prolly sit there for quite a while before rising(ye old stall). I'd keep pit temps as is and press on. Stay warm out there!

swbill · 12-08-2013, 12:37 PM

Now im nervous it will even be done in time for dinner. Stalled at 160 for the past 2 hours. Thinking I should wrap it?

12-07-2013, 03:58 PM	#1
swbill On the road to being a farker Join Date: 08-25-13 Location: grand rapids Michigan	Busy UDS weekend with prOn Figured since its so damn cold out and it seems everyone else on here has something smoking today I might as well to. Went to Costco and pick up some back ribs and a 8 pound brisket. The ribs are for tonight's midnight snack and tomorrow ill do the brisket. Leftovers from both will go in Mondays chilli. Finished rib pics in 4 or 5 hours from now. This was 1 1\2 hours in.

12-07-2013, 04:02 PM	#2
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I like It- I do the Maverick Potato Mod Too. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

12-07-2013, 08:45 PM	#5
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Looks good. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

12-07-2013, 08:46 PM	#6
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	A bit saucier than I prefer but I'd still eat half a rack of 'em __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

12-08-2013, 05:46 AM	#9
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Ribs look real good and waiting on the pr0n from tonights cook __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-07-2013, 05:42 PM	#3
ebijack Babbling Farker Join Date: 08-23-13 Location: Detroit Mi Name/Nickname : tom	Yep sure was/is cold! I smoked 2 butts and 2 sausage rolls with cranberry dressing inside and home made dressing and smoked turkey inside today.

12-07-2013, 08:43 PM	#4
swbill On the road to being a farker Join Date: 08-25-13 Location: grand rapids Michigan	6 1\2hours in. Just pulled from the foil and slathered on some jack Daniels BBQ. Couldn't hardly get them out of the foil with out the bones falling out. Some would call them over cooked but its how we like them. Tender as it gets and juicy.

12-07-2013, 10:26 PM	#8
swbill On the road to being a farker Join Date: 08-25-13 Location: grand rapids Michigan	Ribs came out prefect. Great munchie while watching msu tear it up. Just finished preping tomorrow's dinner.

12-08-2013, 09:14 AM	#10
swbill On the road to being a farker Join Date: 08-25-13 Location: grand rapids Michigan	Here we go. Cruising at 275. Outside temp is a toasty 18 This is my first brisket so I hope I don't fark it up to bad.

12-08-2013, 09:29 AM	#11
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	You'll do great! Standing by for more pRoN __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

12-08-2013, 09:36 AM	#12
cheapbeer Full Fledged Farker Join Date: 07-07-12 Location: Westfield, Wisconsin	Looks good so far. I still believe my first brisket was my best. Follow the guidelines that have been posted here and it will be fine. __________________ 2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's.

12-08-2013, 10:25 AM	#13
swbill On the road to being a farker Join Date: 08-25-13 Location: grand rapids Michigan	I'm not overly concerned but at only 3 hours in the IT is already at 162. Pit temp is only at 260, Does that sound right? Do I need to back the heat down?

12-08-2013, 10:49 AM	#14
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Lookin good. I wouldn't worry too much about the IT being where it is already. It'll prolly sit there for quite a while before rising(ye old stall). I'd keep pit temps as is and press on. Stay warm out there! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

12-08-2013, 12:37 PM	#15
swbill On the road to being a farker Join Date: 08-25-13 Location: grand rapids Michigan	Now im nervous it will even be done in time for dinner. Stalled at 160 for the past 2 hours. Thinking I should wrap it?