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


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.

Thread Tools
Old 07-29-2010, 01:31 AM   #1
Full Fledged Farker
Join Date: 04-12-09
Location: columbiana alabama
Default uds cooking ?

I am in the final stages of completing my UDS, I have burnt it out 3x and there is rust now on 98 percent of the inside of it. I am going to sand it tommorow and finsh the lid and season the beast. My primary question is this, when cooking butts on the UDS do you prefer fat cap up or down. In an offset I like up so theoretically the fats renders and bastes the meat, however with the UDS woul dit be better to have the fat cap down?? I may opt for a heat sheild, but my first cooks gonna be without one. Looking forward to getting this think going soon!! THe lid remains a pain in the ass but I am 80% done with it.
baldbill is offline   Reply With Quote

Old 07-29-2010, 01:45 AM   #2
On the road to being a farker
Join Date: 10-08-09
Location: Auberry,CA

I do them down....Works like a heat barrier for the meat..
BuckSnort is offline   Reply With Quote

Old 07-29-2010, 01:53 AM   #3
somebody shut me the fark up.
Norcoredneck's Avatar
Join Date: 07-11-06
Location: Norco, Ca.

I start down and sometimes flip after @6 hours.
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote

Old 07-29-2010, 04:54 AM   #4
Captain Dave
is one Smokin' Farker
Captain Dave's Avatar
Join Date: 07-29-09
Location: Luling, Texas 78648

Down on the uds. Same as brisket. Don't fret too muck about the lid. Sand it down and season it well, even if you left some liner. The black from seasoning acts as a barrier.
Thanks for noticing
Captain Dave is offline   Reply With Quote

Old 07-29-2010, 06:09 AM   #5
Dave Russell
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee

If not using a heat diffuser, I like to turn 'em three times during a cook, starting fat cap down. They get done real fast like this, between 8 and 10 hours if cooking at 235 or so. The downside is a lot of "fat in the fire".

If you make an adequate heat diffuser, cook fat down. There's no need to turn, and you've minimized or eliminated "fat in the fire", but it's a longer cook since cooking indirect.
Dave Russell is offline   Reply With Quote

Old 07-29-2010, 07:26 AM   #6
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.

Don't worry about the rust, fat down.
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote

Old 07-29-2010, 07:42 AM   #7
Full Fledged Farker
Join Date: 02-13-10
Location: Milwaukee, WI

I do fat down with a drip pan to catch the fat. If desired you can add a bit of liquid to the drip pan.
Blues, BBQ and Homebrew!
FretBender is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Indirect cooking on a UDS Bartkowiakj Q-talk 10 05-29-2011 04:40 AM
UDS Cooking and building bh5k Q-talk 4 09-08-2009 08:26 AM
UDS Cooking and building bh5k Q-talk 0 09-07-2009 10:38 PM
Cooking on UDS without Thermo Stiltz6ft9in Q-talk 21 05-25-2009 01:27 AM
UDS Cooking 101 Cliff H. Q-talk 31 11-29-2007 10:03 AM

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 08:29 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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