kmenard
Got Wood.
I think technically he is a pescatarian? Like you said...different people have different 'lines'. Whatever helps you sleep at night...for me...that happens to be a belly full of brisket.
First cook on the UDS - any advice?
- Thread starter kmenard
- Start date
I think technically he is a pescatarian? Like you said...different people have different 'lines'. Whatever helps you sleep at night...for me...that happens to be a belly full of brisket.
kmenard
Got Wood.
Yep this is my Supper accurate/ Extremely fast Solar Powered COW POKER
That's AWL you use?
Thank you, I will be here all week...try the veal.
El Ropo
Quintessential Chatty Farker
Something I haven't seen mentioned here, let the cooker settle in where it wants to. Most UDSs have a sweet spot they like to run at. Mine loves 275-300.
There are other forums where many long time members (and board owners) think cooking higher than 235 is sacrilege. Well they are welcome to their 14-20 hour cooks, but they are sadly mistaken when it comes to quality of result. Many people here cook fantastic meat using temps higher than 275, and they get to sleep at night.
There are other forums where many long time members (and board owners) think cooking higher than 235 is sacrilege. Well they are welcome to their 14-20 hour cooks, but they are sadly mistaken when it comes to quality of result. Many people here cook fantastic meat using temps higher than 275, and they get to sleep at night.
Bludawg
somebody shut me the fark up.
:clap: That and the thermo on the pit all you really need.
pbj
Full Fledged Farker
Just have your vegetarian friends bring the beer
kmenard
Got Wood.
Kim Chi cole slaw, baked potatoes stuffed with steamed veggies and green chile.
Regardless if he eats meat or not, if the man is beer master brewer keep him as a close friend. That is positive attribute. Beer is good.
Regardless if he eats meat or not, if the man is beer master brewer keep him as a close friend. That is positive attribute. Beer is good.
SmokinJohn
Babbling Farker
They're the ones giving you the stink eye and asking if you know what meat does to your colon?
kmenard
Got Wood.
Looks like I have one minor glitch...somehow the box that held the thermometers I had has gone missing. Can I use a regular meat thermometer in a pinch? I have one of those igrill thingys.
kmenard
Got Wood.
The event went really well this weekend. I finished up the smoker on Friday and even though I didn't have the thermometers, I did have an igrill with a couple temp probes that did the job. The other thing I was missing was butcher paper. My wife picked up something that she said was the same thing, but I think Butcher paper is closer to parchment than the packing paper that she bought.
Smoked the fatty the night before:
Then stashed it in the fridge until Sunday morning.
Cooked up the 2 briskets using the recipe above (Thank you!). Had an issue during the wrapping process. I used adjustable shelves inside and the clips were too small/too flimsy. A few fell off when I tried to put everything back together. I found some bigger clips in the basement, and that did the trick...or at least will next time.
I noticed from time to time I would get a temp spike, I would back off the air and then lose too much. I am not thinking those spikes are when the mesquite starts to burn?
I overshot the temp on this one a bit thinking it was going to take longer than it actually did after the initial check at 5 hours.
The flavor was excellent, but a bit dry. The second brisket which seemed to have a higher fat content came out moister, but a bit less flavorful. For a first cook, I consider it a success to come out with 2 - 12 pound brisket that had everyone paying high compliments to...even if they did say 'it goes great with the Rudy's BBQ sauce'...ouch
After the giant sleepover (it was my sons 7th birthday party and he wanted to go camping, so we set up the backyard as a 'camp ground' for about 40 people) I threw the fatty in the oven, crisped up the bacon, and served. Grown men were crying when they could not have thirds
A 5 hour smoke and still this left in the firebox?
I am sold on the UDS. My only other question...
Do you scoop out the fat on the bottom of the smoker, or call that seasoning?
Thank you guys again for your help! I truly appreciate it.
Smoked the fatty the night before:
Then stashed it in the fridge until Sunday morning.
Cooked up the 2 briskets using the recipe above (Thank you!). Had an issue during the wrapping process. I used adjustable shelves inside and the clips were too small/too flimsy. A few fell off when I tried to put everything back together. I found some bigger clips in the basement, and that did the trick...or at least will next time.
I noticed from time to time I would get a temp spike, I would back off the air and then lose too much. I am not thinking those spikes are when the mesquite starts to burn?
I overshot the temp on this one a bit thinking it was going to take longer than it actually did after the initial check at 5 hours.
The flavor was excellent, but a bit dry. The second brisket which seemed to have a higher fat content came out moister, but a bit less flavorful. For a first cook, I consider it a success to come out with 2 - 12 pound brisket that had everyone paying high compliments to...even if they did say 'it goes great with the Rudy's BBQ sauce'...ouch
After the giant sleepover (it was my sons 7th birthday party and he wanted to go camping, so we set up the backyard as a 'camp ground' for about 40 people) I threw the fatty in the oven, crisped up the bacon, and served. Grown men were crying when they could not have thirds
A 5 hour smoke and still this left in the firebox?
I am sold on the UDS. My only other question...
Do you scoop out the fat on the bottom of the smoker, or call that seasoning?
Thank you guys again for your help! I truly appreciate it.
Fwismoker
somebody shut me the fark up.
I am sold on the UDS. My only other question...
Do you scoop out the fat on the bottom of the smoker, or call that seasoning?
Thank you guys again for your help! I truly appreciate it.[/QUOTE] Nope i want to keep the bottom clean it's more sanitary and it'll last longer.
If you can get a spare drum lid then cut the outside rim off it...i used a skill saw with a metal blade. After you cut it off then take some big pliers or channel locks and bend up the edges all the way around to from a pan out of it. This will be about a 19 inch ash pan/ dripping pan for you. It sits
freely on the bottom and catches everything.
I drilled a hole in the middle and attached a U bolt so i can grab it with my hand or a hook...easier with your hand but either way.
Do you scoop out the fat on the bottom of the smoker, or call that seasoning?
Thank you guys again for your help! I truly appreciate it.[/QUOTE] Nope i want to keep the bottom clean it's more sanitary and it'll last longer.
If you can get a spare drum lid then cut the outside rim off it...i used a skill saw with a metal blade. After you cut it off then take some big pliers or channel locks and bend up the edges all the way around to from a pan out of it. This will be about a 19 inch ash pan/ dripping pan for you. It sits
freely on the bottom and catches everything.
I drilled a hole in the middle and attached a U bolt so i can grab it with my hand or a hook...easier with your hand but either way.
SmokinJohn
Babbling Farker
Do you scoop out the fat on the bottom of the smoker, or call that seasoning?
I scoop it out, after shaking some of the loose ash in there to "firm it up".
I scoop it out, after shaking some of the loose ash in there to "firm it up".
kmenard
Got Wood.
btw. I am sure most of you know this...but varying up the types of pepper (red, yellow, black) makes for some excellent flavors.
