Rubbed, Wrapped, and Ready to go

RamHemiTX · 05-02-2010, 09:09 PM

Guess who has a 9 pound choice packer ready for the UDS tomorrow? Umm, that would be me.

More pics will follow.

Alan in Ga · 05-02-2010, 09:23 PM

Good luck on the cook looking foreward to pics of finished product

BruceKWHP · 05-02-2010, 10:20 PM

Please post all the gritty details, how may pounds of charcoal, what brand... what kind of wood if any.... times and temps... and post lots of PRON !!!!

RamHemiTX · 05-05-2010, 10:06 AM

About 10 lbs. of Kingsford Blue Bag
Three big chunks of pecan
One air intake vent open
Temp stable at around 250

DSC02188.JPG

See ya in 12 hours or so.....

southernsmoker · 05-05-2010, 11:03 AM

Looking fwd to it...

devious · 05-05-2010, 11:36 AM

looking good so far

Phesant · 05-05-2010, 11:38 AM

MMMMMMM...... sounds good

RamHemiTX · 05-05-2010, 01:35 PM

I could not love my UDS any more unless it somehow grew meat on the rack. This is only my third smoke on it and it could not be any better. What other sub $60 cooking device that you can buy works like this? Set it and forget it. Still cruising at 251 F. I thought about buying a remote thermo not for the meat temp but for the UDS temp. But it just seems like a waste of money to me. I bet a nickel it will be holding 251 F at midnight tonight if I don't cap it off when I pull the meat off..

RamHemiTX · 05-05-2010, 10:38 PM

I am a little disappointed in the final product. I was going by the feel instead of the temp. There were parts of the flat that never really got tender. There were parts that were like Jello. I figured out why when I split the point from the flat. The fat cap was really thick, much thicker that I thought. This is my first brisket on the UDS so I am sure I am partly to blame for the meat being so dry. But the flavor is really really good. I expected a thicker smoke ring. I will try to find a better cut next time...

BruceKWHP · 05-05-2010, 11:01 PM

I have to ask... was the fat cap up or down for the cook? I joined Restaurant Depot today in hopes of finding A choice Brisky for my first UDS cook.... they only had select. But pork butts were $1.09/lb. so maybe that will be my first smoke....

How much charcoal was left after the 12 hour cook?

3 Rivers BBQ · 05-05-2010, 11:59 PM

$1.09 a pound for pork butts...buy some! The best price I have found for two cases for a fundraiser is $1.39 a pound. Would love to save $.30 a pound

RamHemiTX · 05-06-2010, 07:08 AM

Fat cap was down. There was still a bit of charcoal left. Of course with a UDS it is hard to see the basket when it is burning because of the smoke. It looked like there was at least 1 pound left. I closed all the intakes and the exhaust. I will have to look later and see if it snuffed it out for use on my next burn.

bigabyte · 05-06-2010, 07:18 AM

I gotta admit, that looks mighty good in those pics!

RobKC · 05-06-2010, 07:50 AM

I don't see anything wrong with that brisket. Nice job!

Phubar · 05-06-2010, 08:04 AM

Looking good!

05-02-2010, 09:09 PM	#1
RamHemiTX Knows what a fatty is. Join Date: 02-01-10 Location: Shady Shores, Texas Downloads: 0 Uploads: 0	Rubbed, Wrapped, and Ready to go Guess who has a 9 pound choice packer ready for the UDS tomorrow? Umm, that would be me. More pics will follow.

05-02-2010, 09:23 PM	#2
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	Good luck on the cook looking foreward to pics of finished product __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

05-02-2010, 10:20 PM	#3
BruceKWHP Full Fledged Farker Join Date: 01-15-10 Location: Oak Park, CA. Ventura County 91377 Downloads: 0 Uploads: 0	Please post all the gritty details, how may pounds of charcoal, what brand... what kind of wood if any.... times and temps... and post lots of PRON !!!! __________________ Bruce B. Building "Robot", my UDS: http://www.bbqbrethren.com/forum/showthread.php?t=83312 UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro

05-05-2010, 11:03 AM	#5
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	Looking fwd to it... __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

05-05-2010, 11:36 AM	#6
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	looking good so far __________________ Big Red Kenmore gasser, black shirt UDS

05-05-2010, 10:06 AM	#4
RamHemiTX Knows what a fatty is. Join Date: 02-01-10 Location: Shady Shores, Texas Downloads: 0 Uploads: 0	About 10 lbs. of Kingsford Blue Bag Three big chunks of pecan One air intake vent open Temp stable at around 250 DSC02188.JPG See ya in 12 hours or so.....

05-05-2010, 11:38 AM	#7
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	MMMMMMM...... sounds good __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

05-05-2010, 01:35 PM	#8
RamHemiTX Knows what a fatty is. Join Date: 02-01-10 Location: Shady Shores, Texas Downloads: 0 Uploads: 0	I could not love my UDS any more unless it somehow grew meat on the rack. This is only my third smoke on it and it could not be any better. What other sub $60 cooking device that you can buy works like this? Set it and forget it. Still cruising at 251 F. I thought about buying a remote thermo not for the meat temp but for the UDS temp. But it just seems like a waste of money to me. I bet a nickel it will be holding 251 F at midnight tonight if I don't cap it off when I pull the meat off..

05-05-2010, 10:38 PM	#9
RamHemiTX Knows what a fatty is. Join Date: 02-01-10 Location: Shady Shores, Texas Downloads: 0 Uploads: 0	I am a little disappointed in the final product. I was going by the feel instead of the temp. There were parts of the flat that never really got tender. There were parts that were like Jello. I figured out why when I split the point from the flat. The fat cap was really thick, much thicker that I thought. This is my first brisket on the UDS so I am sure I am partly to blame for the meat being so dry. But the flavor is really really good. I expected a thicker smoke ring. I will try to find a better cut next time...

05-05-2010, 11:01 PM	#10
BruceKWHP Full Fledged Farker Join Date: 01-15-10 Location: Oak Park, CA. Ventura County 91377 Downloads: 0 Uploads: 0	I have to ask... was the fat cap up or down for the cook? I joined Restaurant Depot today in hopes of finding A choice Brisky for my first UDS cook.... they only had select. But pork butts were $1.09/lb. so maybe that will be my first smoke.... How much charcoal was left after the 12 hour cook? __________________ Bruce B. Building "Robot", my UDS: http://www.bbqbrethren.com/forum/showthread.php?t=83312 UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro

05-05-2010, 11:59 PM	#11
3 Rivers BBQ Full Fledged Farker Join Date: 09-02-09 Location: Lexington, SC Downloads: 0 Uploads: 0	$1.09 a pound for pork butts...buy some! The best price I have found for two cases for a fundraiser is $1.39 a pound. Would love to save $.30 a pound __________________ Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer

05-06-2010, 07:08 AM	#12
RamHemiTX Knows what a fatty is. Join Date: 02-01-10 Location: Shady Shores, Texas Downloads: 0 Uploads: 0	Fat cap was down. There was still a bit of charcoal left. Of course with a UDS it is hard to see the basket when it is burning because of the smoke. It looked like there was at least 1 pound left. I closed all the intakes and the exhaust. I will have to look later and see if it snuffed it out for use on my next burn.

05-06-2010, 07:18 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I gotta admit, that looks mighty good in those pics! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-06-2010, 07:50 AM	#14
RobKC Full Fledged Farker Join Date: 07-10-07 Location: Huger, SC Downloads: 0 Uploads: 0	I don't see anything wrong with that brisket. Nice job! __________________ Go For Smoke BBQ - Huger SC Border War Smokers - "BBQ worth killin' your neighbor for" KCBS CBJ Custom Superior Smokers trailer with 2 SS-Twos, Stoked WSM, 22.5" OTG 2008 National Championship KANSAS JAYHAWK BLUE Thermapen You can't go back and you can't stand still If the thunder don't get you then the lightning will

05-06-2010, 08:04 AM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looking good! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

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