MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 07-19-2013, 01:57 PM   #1
Mr_Clean
Found some matches.
 
Join Date: 07-16-13
Location: Loomis, CA
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




Old 07-19-2013, 02:07 PM   #2
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
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, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote


Old 07-19-2013, 02:12 PM   #3
Thermal Mass
is one Smokin' Farker
 
Join Date: 02-05-13
Location: Jackson, WI
Default

^^^Yep^^^

Congrats, build looks great!

Oh, and WELCOME
__________________
42" WFO,[B][/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


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

Thank you!

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


Old 07-19-2013, 03:26 PM   #5
Mason Dixon Bowhunta
is one Smokin' Farker

 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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!
__________________
[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14
Mason Dixon Bowhunta is offline   Reply With Quote


Old 07-19-2013, 03:59 PM   #6
meatwagon
Got Wood.
 
Join Date: 04-11-12
Location: Anchorage, AK
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


Old 07-19-2013, 04:27 PM   #7
Mr_Clean
Found some matches.
 
Join Date: 07-16-13
Location: Loomis, CA
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


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

Here's the bird...



Mr_Clean is offline   Reply With Quote


Old 07-19-2013, 10:05 PM   #9
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Looks pretty tasty!
__________________
Chris- Midwest BBQ Outreach
oifmarine2003 is offline   Reply With Quote


Old 07-19-2013, 10:26 PM   #10
savageford
is one Smokin' Farker
 
Join Date: 02-24-13
Location: Westfield, MA
Default

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


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

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


Old 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
Default

MMMMMSpatchedMMMMM!!!
__________________
N8man
Average Joe Backyard Enthusiast

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


Old 07-21-2013, 01:07 PM   #13
tpope
Full Fledged Farker
 
Join Date: 04-13-12
Location: North West, GA
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:37 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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