T
T-Bird
Guest
Got my UDS built this weekend and couldn't wait to do a cook, so after a 2-3 hour season burn at 350-400, I choked her down to 225 and put on a 4 lb. butt, and my first ever fattie. Fattie was stuffed with sauteed green peppers, onions, garlic, and pepperjack cheese.
Burnin' it out
Paint's Gone!
Basket
Greased down with ashpan (not big enough)
Season burn
First ever fattie!
4 lb. rubbed butt
Had a nice bacon weave, but it was cheap bacon...
'Bout 3.5 hours later - Looks yummy
Is this done enough? Not sure how much of that is smoke ring...
Was pulled at 175
Butt pulled at 180 for slicing/chopping
Didn't really want to cut yet, it was late, but just for the pr0n
Comments, questions, advice?
I wasn't sure whether that fattie was completely done or not. The sausage looks very pink. It was a thin layer of sausage, so I'm not sure how much of that is smoke ring. But it was reading 175+ when pulled. We then foiled it for about an hour before we sliced.
The butt tastes really good, except the rub we used is a little too spicy. Note to self: a little less cayenne and chili powder next time.
I was really pleased with the UDS. It was about 50 degrees (F) outside, and sprinkling/misting rain for about half the cook, but with about 6 lbs. of charcoal briquettes (K), I did about 2.5 hrs at 350-400, then about 8.5 hours at ~225 and I still have some fuel left. I'm not sure how much, as it was getting late and I just closed all the vents and put it inside my shop after it cooled down. I took a peek and saw some fuel left, but not sure how much yet.
I also do not have a suitable therm yet, had to use an oven therm, and had to open the lid several times to check temps. Temps would dip, then spike after opening the lid. I could see how this thing would be rock steady when I get that resolved.
I think I'm gonna love this UDS.
Thanks to everyone with their tips and build pics.
Burnin' it out
Paint's Gone!
Basket
Greased down with ashpan (not big enough)
Season burn
First ever fattie!
4 lb. rubbed butt
Had a nice bacon weave, but it was cheap bacon...
'Bout 3.5 hours later - Looks yummy
Is this done enough? Not sure how much of that is smoke ring...
Was pulled at 175
Butt pulled at 180 for slicing/chopping
Didn't really want to cut yet, it was late, but just for the pr0n
Comments, questions, advice?
I wasn't sure whether that fattie was completely done or not. The sausage looks very pink. It was a thin layer of sausage, so I'm not sure how much of that is smoke ring. But it was reading 175+ when pulled. We then foiled it for about an hour before we sliced.
The butt tastes really good, except the rub we used is a little too spicy. Note to self: a little less cayenne and chili powder next time.
I was really pleased with the UDS. It was about 50 degrees (F) outside, and sprinkling/misting rain for about half the cook, but with about 6 lbs. of charcoal briquettes (K), I did about 2.5 hrs at 350-400, then about 8.5 hours at ~225 and I still have some fuel left. I'm not sure how much, as it was getting late and I just closed all the vents and put it inside my shop after it cooled down. I took a peek and saw some fuel left, but not sure how much yet.
I also do not have a suitable therm yet, had to use an oven therm, and had to open the lid several times to check temps. Temps would dip, then spike after opening the lid. I could see how this thing would be rock steady when I get that resolved.
I think I'm gonna love this UDS.
Thanks to everyone with their tips and build pics.