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


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.

Thread Tools
Old 03-15-2014, 07:24 PM   #1
Found some matches.
Join Date: 08-25-12
Location: Central California
Default CFS (Pork Shoulder Blade Steaks) on a UDS

This is my first time with this particular variation of the venerable pork butt. Rubbed last night with brown sugar, garlic, chili powder, a little salt, and a lot of pepper, then let them sit overnight in the fridge.

On the UDS at 250 over some mesquite and oak.
Firerunner is offline   Reply With Quote

Old 03-15-2014, 07:29 PM   #2
somebody shut me the fark up.

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, indiana

I smoke mine but just a tad hotter...you'll love them.
If you think this post is stupid dumb lame or I talk too much then don't read it...Don't have anything good to say then say NOTHING.
***Proud member of the "700" Club!!!*** Feel the burn of infrared radiance!

Need a new cooker? Build a Jimmy

Double O' Seven Rotisserie/Grill/Smoker Hybrid and offset! ... plus warmer
Fwismoker is offline   Reply With Quote

Old 03-15-2014, 07:36 PM   #3
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

I can't see them ........ Z
Texas Mega Farking Bash - Lake Belton Oct 17th - Be There.........
SmittyJonz is offline   Reply With Quote

Old 03-15-2014, 10:54 PM   #4
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

I'm a fan of pork steaks too. Your seasoning combo sounds great!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Old 03-15-2014, 11:31 PM   #5
is One Chatty Farker

mikemci's Avatar
Join Date: 04-19-13
Location: Live Oak, Texas

I've never cut steaks off a shoulder before but it sounds good. How thick do you slice them, how long to cook at what temp? Would love to see pics too if you can.
55 gal.UDS
stick burner
mini WSM
red Thermapen

Democracy is two wolves and a lamb voting on what to eat for dinner. Liberty is a well armed lamb contesting the vote.
mikemci is offline   Reply With Quote

Old 03-16-2014, 12:02 AM   #6
BobBrisket's Avatar
Join Date: 12-11-07
Location: El Paso, TX

Originally Posted by SmittyJonz View Post
I can't see them ........ Z
Let's remember that pics are never a requirement. They are appreciated, but not required. We have been seeing this trend pop up once again. Here's Phil's take on the no pics deal. We also don't want new or any member for that matter feeling pressured to post pics of everything they cook!

I'm talking as Bob the Member. Posts like this turn new people off than make them want to participate more.

Most times, we just gotta be patient and the pics will come.


UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty! RIP
BobBrisket is offline   Reply With Quote

Old 03-16-2014, 01:37 AM   #7
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY

^^^^^^^ yeah, what he said. :)

Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy

Smoke on KC.
BBQchef33 is offline   Reply With Quote


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. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 05:32 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.