ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-19-2013, 01:57 PM   #1
Mr_Clean
Found some matches.
 
Join Date: 07-16-13
Location: Loomis, CA
Downloads: 0
Uploads: 0
Default UDS is now complete

Finished the UDS yesterday (finally). Going to smoke a chicken tonight... It's in the brine now. Would it be better to cut it in half or set it up on a beer can rack (or does it really make a difference)?

I have some cherry to mix in the basket. Any suggestions on what to rub on the bird?

Thanks,

-Scott






v

Mr_Clean is offline   Reply With Quote


Unread 07-19-2013, 02:07 PM   #2
Garrett
is Blowin Smoke!

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

Spatchcock it!! Cut the back bone out and lay it flat skin side up 300+ degrees. I like to flip skin side down once the breast hit an internal temp of 160 to let the skin crisp while it rises to 165.

For the rub, depends on what you have in the brine. Be careful not to over salt it with the rub and the brine.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is offline   Reply With Quote


Unread 07-19-2013, 02:12 PM   #3
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

^^^Yep^^^

Congrats, build looks great!

Oh, and WELCOME
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Unread 07-19-2013, 02:27 PM   #4
Mr_Clean
Found some matches.
 
Join Date: 07-16-13
Location: Loomis, CA
Downloads: 0
Uploads: 0
Default

Thank you!

The brine is just Kosher salt and brown sugar.
Mr_Clean is offline   Reply With Quote


Unread 07-19-2013, 03:26 PM   #5
Mason Dixon Bowhunta
Full Fledged Farker
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Downloads: 0
Uploads: 0
Default

definitely do a spatchcock or 1/2 spatch. I like to rub mine with either olive oil, salt and lemon pepper or plowboys yardbird.

You're gonna love cooking on your drum!
__________________
It ain't the numbers chiseled in concrete...It's how they lived their lives in the dash between
Mason Dixon Bowhunta is online now   Reply With Quote


Unread 07-19-2013, 03:59 PM   #6
meatwagon
Got Wood.
 
Join Date: 04-11-12
Location: Anchorage, AK
Downloads: 0
Uploads: 0
Default

Looks great! Can't wait to see some chicken pron! Where did you find the lid with three exhausts?
__________________
-meatwagon, On living with a vegetarian: www.carnherbivore.com
meatwagon is offline   Reply With Quote


Unread 07-19-2013, 04:27 PM   #7
Mr_Clean
Found some matches.
 
Join Date: 07-16-13
Location: Loomis, CA
Downloads: 0
Uploads: 0
Default

I made the other two exhausts. Found an old kettle on Craigslist with the 3 intakes on the bottom. Popped two off and mounted them on the lid to try to even out the heat.
Mr_Clean is offline   Reply With Quote


Unread 07-19-2013, 09:54 PM   #8
Mr_Clean
Found some matches.
 
Join Date: 07-16-13
Location: Loomis, CA
Downloads: 0
Uploads: 0
Default

Here's the bird...



Mr_Clean is offline   Reply With Quote


Unread 07-19-2013, 10:05 PM   #9
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Looks pretty tasty!
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is online now   Reply With Quote


Unread 07-19-2013, 10:26 PM   #10
savageford
Full Fledged Farker
 
Join Date: 02-24-13
Location: Westfield, MA
Downloads: 0
Uploads: 0
Default

Nice job on both the drum and bird
savageford is offline   Reply With Quote


Unread 07-21-2013, 09:06 AM   #11
InTheRedZoneBBQ
Knows what a fatty is.
 
Join Date: 09-28-10
Location: Wildwood, MO
Downloads: 0
Uploads: 0
Default

Looks fantastic, both the bird and the UDS
InTheRedZoneBBQ is offline   Reply With Quote


Unread 07-21-2013, 09:46 AM   #12
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Downloads: 0
Uploads: 0
Default

MMMMMSpatchedMMMMM!!!
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is online now   Reply With Quote


Unread 07-21-2013, 01:07 PM   #13
tpope
Full Fledged Farker
 
Join Date: 04-13-12
Location: North West, GA
Downloads: 0
Uploads: 0
Default

Nice bird... enjoy!
tpope is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:31 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts