The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine 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 05-02-2010, 09:09 PM   #1
RamHemiTX
On the road to being a farker
 
Join Date: 02-01-10
Location: Shady Shores, Texas
Default 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.
RamHemiTX is offline   Reply With Quote


Old 05-02-2010, 09:23 PM   #2
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Default

Good luck on the cook looking foreward to pics of finished product
__________________
NB Black Diamond, 57 Smokehouse BBQ Team
[URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL]
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote


Old 05-02-2010, 10:20 PM   #3
BruceKWHP
Full Fledged Farker
 
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Default

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:
[URL]http://www.bbqbrethren.com/forum/showthread.php?t=83312[/URL]
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro
BruceKWHP is online now   Reply With Quote


Old 05-05-2010, 10:06 AM   #4
RamHemiTX
On the road to being a farker
 
Join Date: 02-01-10
Location: Shady Shores, Texas
Default

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.....
RamHemiTX is offline   Reply With Quote


Thanks from:--->
Old 05-05-2010, 11:03 AM   #5
southernsmoker
is one Smokin' Farker
 
southernsmoker's Avatar
 
Join Date: 04-14-08
Location: NS, Canada
Default

Looking fwd to it...
__________________
Southern Smoker-Northern Division!
Lang 84D Longneck
Cookshacks
Gone brick n mortar :crazy:
southernsmoker is offline   Reply With Quote


Old 05-05-2010, 11:36 AM   #6
devious
is one Smokin' Farker
 
devious's Avatar
 
Join Date: 12-08-09
Location: Bellevue Nebraska
Default

looking good so far
__________________
Big Red Kenmore gasser, Black Shirt UDS,Large BGE
devious is offline   Reply With Quote


Old 05-05-2010, 11:38 AM   #7
Phesant
Babbling Farker
 
Join Date: 08-24-08
Location: Appleton, Wi
Default

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]
Phesant is offline   Reply With Quote


Old 05-05-2010, 01:35 PM   #8
RamHemiTX
On the road to being a farker
 
Join Date: 02-01-10
Location: Shady Shores, Texas
Default

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 is offline   Reply With Quote


Old 05-05-2010, 10:38 PM   #9
RamHemiTX
On the road to being a farker
 
Join Date: 02-01-10
Location: Shady Shores, Texas
Default

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...








RamHemiTX is offline   Reply With Quote


Old 05-05-2010, 11:01 PM   #10
BruceKWHP
Full Fledged Farker
 
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Default

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:
[URL]http://www.bbqbrethren.com/forum/showthread.php?t=83312[/URL]
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro
BruceKWHP is online now   Reply With Quote


Old 05-05-2010, 11:59 PM   #11
3 Rivers BBQ
Full Fledged Farker
 
3 Rivers BBQ's Avatar
 
Join Date: 09-02-09
Location: Lexington, SC
Default

$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
3 Rivers BBQ is offline   Reply With Quote


Old 05-06-2010, 07:08 AM   #12
RamHemiTX
On the road to being a farker
 
Join Date: 02-01-10
Location: Shady Shores, Texas
Default

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.
RamHemiTX is offline   Reply With Quote


Old 05-06-2010, 07:18 AM   #13
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I gotta admit, that looks mighty good in those pics!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 05-06-2010, 07:50 AM   #14
RobKC
is one Smokin' Farker

 
Join Date: 07-10-07
Location: Summerville, SC
Default

I don't see anything wrong with that brisket. Nice job!
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Old 05-06-2010, 08:04 AM   #15
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Looking good!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First brisket is rubbed and ready to go rw02kr43 Q-talk 14 01-09-2012 08:21 PM
Wrapped, Rubbed, and Stuffed Venison Backstrap Drifter Q-talk 13 11-20-2011 10:10 PM
15 lb brisket rubbed and ready for Friday night Gunpowder Mike Q-talk 9 08-24-2010 07:30 PM
BACON wrapped Foreplay rubbed pulled pork! 1_T_Scot Q-talk 6 02-21-2010 09:20 PM
<<Pron>> Injected, Rubbed, Rubbed and Injected Butt<<Pron>> 1_T_Scot Q-talk 8 09-21-2008 07:44 PM

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.





All times are GMT -5. The time now is 10:02 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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