Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-24-2008, 06:07 PM | #1 |
Got Wood.
Join Date: 07-22-08
Location: Oakes, ND
|
Is 4 Boston Butts on a UDS pushing it???
Notre Dame kicks of on Sept 6th and I am looking at doing some smoking on my UDS (My Irish may not give me much to root for but at least I will be eating nice)
I would like to Smoke 4 butts and then freeze any left over meats in the next couple of weeks. Is this pushing it? |
|
08-24-2008, 06:26 PM | #2 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
|
One rack or 2? I have done it but count on extra time. I just gid 4 butts and 2 slabs of ribs on my 85 on 2 racks. I did 4 on one rach on 55. Lots of fat dripping. Have to make sure temp is up there and let meat set out at least one hour before you put it on.
On a 55 |
|
08-24-2008, 06:43 PM | #3 | |
On the road to being a farker
Join Date: 07-02-08
Location: Raleigh, NC
|
Quote:
I'd agree, it's all a mater of time
__________________
2-UDS's (#3 on the way) Couple Weber Kettles Holland Grill Gasser Home Brewer :grin: 97 & 98 HD FLSTS " Ride Safe" |
|
|
08-24-2008, 07:46 PM | #4 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
|
Looks like it's gonna be some good eatin'!!
__________________
Jim |
|
08-24-2008, 11:01 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Four normal sized butts should not be a problem. My guess is that the butts will come out better than the Notre Dame football season.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
08-24-2008, 11:44 PM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
Just be sure to load up the UDS with a full load of Charcoal. You should be fine, maybe a wiggle or 2 of the fire box during the cook. Plan to be done earlier than needed and cooler them for awhile..
__________________
************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
|
08-25-2008, 08:42 AM | #7 |
Got Wood.
Join Date: 07-22-08
Location: Oakes, ND
|
|
|
08-25-2008, 08:44 AM | #8 |
Got Wood.
Join Date: 07-22-08
Location: Oakes, ND
|
It is going to be on one rack.... what is the purpose of letting them sit for an hour before putting them on?
|
|
08-25-2008, 08:45 AM | #9 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
|
I did 8 butts last year. That IS pushing it. Four should be good to go.
__________________
Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
|
08-25-2008, 08:50 AM | #10 |
Full Fledged Farker
Join Date: 06-16-08
Location: Watha, NC
|
I think 4 will be fine especially after about 2 hours they will shrink a little and give the extra room. I agree that I'd pack it full of charcoal and make sure she's good and hot before I put them on.
I'm curious about letting them sit out an hour as well. Only thing I can think of is it allows the meat to warm up a little so it's not such a shock to the heat source when they go on. |
|
08-25-2008, 09:11 AM | #11 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
What Rooster said! You'll need a little more air than normal to start with all that mass but the drum will do you proud. Lots of grease dripping so don't leave that lid off for to long!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
|
08-25-2008, 09:53 AM | #12 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
|
I would think it's to have their temp come up a bit so you're not putting on 4 cold butts, will throw off the dynamics a bit more if they're straight from the fridge.
__________________
Heavy Metal BBQ |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
2 Boston Butts | Big George's BBQ | Q-talk | 5 | 01-08-2012 08:58 PM |
Thawing Boston Butts | Big George's BBQ | Q-talk | 23 | 12-20-2010 06:57 AM |
Boston Butts | rowdycowboy | Q-talk | 9 | 11-28-2010 02:39 PM |
Pushing the UDS to it's limits | Cliff H. | Q-talk | 34 | 03-24-2008 06:22 PM |
Boston Butts | kickassbbq | Q-talk | 23 | 09-28-2006 09:03 PM |
Thread Tools | |
|
|