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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.


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Unread 09-01-2008, 07:16 AM   #1
Trainwreck
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Default UDS getting a workout

This is the most I have ever cooked at one time on my UDS. She's chugging along pretty good right now. Here is the pics before they went in.
Pre-rub


Rubbed and ready to go


I'll let you know how they turn out.
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Unread 09-01-2008, 07:39 AM   #2
HeSmellsLikeSmoke
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From what I have read from the experts on here, the UDS will handle that, but will take some extra time. Hope your schedule took that into account?

Sure is gonna be a nice feed. How many are you cooking for?
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Unread 09-01-2008, 07:55 AM   #3
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I cooked 3 butts and a brisket in my UDS Friday. Took about 23 hours total. Biggest problem was ash buildup under the fire basket.
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Unread 09-01-2008, 09:13 AM   #4
Trainwreck
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Not too worried about ash build. I got this one figured out pretty good. I dont think these should take longer then 14hrs tops. I am smoking a little hotter then I normaly do my butts to accomidate for all the extra meat. It was deffinately a tight fit though. 5 on each rack. I am cooking for a relatives wedding next weekend. About 100 people. I figured about 75lbs pre cooked. We'll see how they turn out. I will post finished pics when there done. They went on about 4:30 this morning after a 12hr soak.
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Unread 09-01-2008, 09:26 AM   #5
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I want to SEE 10 butts in a drum........
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Unread 09-01-2008, 09:28 AM   #6
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Hope there is enough airflow with that much meat. Good luck brother. Keep us posted.
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Unread 09-01-2008, 09:41 AM   #7
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Solution.....


Another UDS!!!!!
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Unread 09-01-2008, 09:45 AM   #8
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Quote:
Originally Posted by Trainwreck View Post
They went on about 4:30 this morning after a 12hr soak.
A 12 hour soak? You brined them?
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Unread 09-01-2008, 09:48 AM   #9
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10 on a 55? Better man than me.
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Unread 09-01-2008, 10:33 AM   #10
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I'll take some pics when I get ready to pull them off. When I started doing butts I originally brined them. I tried steering away from that for comps and was playing with injections but I really prefer the extra flavor and moisture I get from brining. I might be going back to brining for my comps but we will see. Air flow is a concern as I had several touching when they went in but I figured as they shrink down it should get a little better. I also put a piece of tinfoil on my lower rack and slit a bunch of holes in it to help with the eztra fat dripping on to the lump. I was concerned with that much in the smoker it may have too many flare ups. I could be wrong but never tried this many at one time. Butts are currently at 160*.
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Unread 09-01-2008, 10:38 AM   #11
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Must be feeding a bunch of people. Guess my invite got lost in the mail!
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Unread 09-01-2008, 10:40 AM   #12
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Trainwreck, sounds like it's going pretty well. Did you rotate any of the meat? Snap a pic next time the lids is off. Like to see that many butts on a drum. Keep it up brother!
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Unread 09-01-2008, 12:20 PM   #13
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We are all waiting to see them on the UDS! Good luck and hope they turn out great!
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Unread 09-01-2008, 01:33 PM   #14
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10? LOL I did a quick count when I first saw the post thought there were 8. Looked again and now see that there are 10 -- wow.

We are gonna need some pron pretty soon.
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Unread 09-01-2008, 02:40 PM   #15
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I gotta see the pics of this bravery!
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