She's Heeeeeeeere! The Hunsaker

[ssv3]

You're not the only one having fun

That lamb looked so freaking boss!

Thanks Jason! It was farking good. Never done shoulders until last night. Steak on a stick?

I'm firing up again today. :becky:

 

[BlueandGoldBBQ]

Can one of you guys do me a favor and measure from the cross bar to the top of the deflector? Any issues with clearance when hanging spare ribs?

 

[ssv3]

Can one of you guys do me a favor and measure from the cross bar to the top of the deflector? Any issues with clearance when hanging spare ribs?

I've seen plenty of people hang ribs so it's a non issue. I was curious so I measured and it's 21". I measured a rack of baby backs and a spare and they range 17-18". You hook from the second or the third bone and it's perfect.

The shoulders I did last night were literally a hair off the vortex plate and didn't burn. I knew it won't be an issues since I've hung in the PBC over direct coals and the PBC doesn't burn the ends either.

 

[BlueandGoldBBQ]

I'm not worried about being too close, but actually touching the plate wouldn't work. I have the hunsaker basket and gateway rib hanger for my WSM and when I went to hang they touched the plate. Need to rig some feet for the hanging rack to lift it up a bit since there's still plenty of clearance in the dome lid

 

[ssv3]

I'm not worried about being too close, but actually touching the plate wouldn't work. I have the hunsaker basket and gateway rib hanger for my WSM and when I went to hang they touched the plate. Need to rig some feet for the hanging rack to lift it up a bit since there's still plenty of clearance in the dome lid

Ahh! I hear you. Yeah I would want touching the plate either.

 

[HogGrog]

Thanks HG! Actually they were shoulders. I took it to 190ish. I planned on taking them to probe tender which they almost were but I had fallen behind schedule and folks were hungry. Didn't have time to properly rest so I chopped by pulling big chunks off instead. First time doing lamb shoulder an I loved it. So much more fat/flavor than the leg.

Thanks, Sako. I prefer the shoulder also, your photo fooled me with the long shank. I posted a thread on whole boneless, butterflied lamb shoulder last night, I agree its a great cut.

 

[ssv3]

Thanks, Sako. I prefer the shoulder also, your photo fooled me with the long shank. I posted a thread on whole boneless, butterflied lamb shoulder last night, I agree its a great cut.

:thumb: It def looks misleading.

 

[Clay-b-que]

Oh man! I am glad I read through this thread. I would totally be in for a 85 gallon camo painted saker!!! I love my UDS but need more real estate when I don't feel like managing the stick burner.