First cook in UDS

DaveT · 02-01-2009, 12:59 PM

Finished up the build yesterday. Today I am coking a small Butt and a small loin. I like to combine some loin in with the butt for pulled pork. Used Yardbird and a little of my own rub.

Put about 10-11lbs kingsfurd and 5 chuncks of hickoryon at 8:00.

lit 1/2 cimney. I think it was too much. Original temp shot right up to 360. I closed input and exhaust for about 5-10 min and temp dropped down to 212. Opened it back up and after 30 min or so it was at 261.

Went to church came home at 12:00 temp was 271. Flipped butt and loin.

Closed intake a little temp is now at 220.

Midnight Smoke · 02-01-2009, 02:46 PM

Looking Good! You haven't used that Chimney much have you?

bproffer · 02-01-2009, 03:04 PM

Looking good! I'm hoping to build my UDS next weekend.

DaveT · 02-01-2009, 03:58 PM

Quote:

Originally Posted by Pork Smoker

Looking Good! You haven't used that Chimney much have you?

Yea, Chimneys are like old luggage you just can through them away.

Took the loin off at 168 degrees. The UDS is steady at 260. The butt seams like it has stalled around 169. Has only moved to 171 in the last 1 1/2 hrs?

DaveT · 02-01-2009, 03:59 PM

That was supposed to be can't through them away.

cardiac_cadet002 · 02-01-2009, 04:21 PM

Quote:

Originally Posted by DaveT

The butt seams like it has stalled around 169. Has only moved to 171 in the last 1 1/2 hrs?

The butt has it the plateau stage, it'll take some time but it will squeak through it.

Meat Burner · 02-01-2009, 07:52 PM

Quote:

Originally Posted by cardiac_cadet002

The butt has it the plateau stage, it'll take some time but it will squeak through it.

Sooooooo?

DaveT · 02-01-2009, 11:05 PM

Well not sure the first cook was a success. Took the butt off at 180 because everyone was getting hungry. It was on for 8+ hours. This was a small butt and the smoker thermo was reading 250-270 most of the time. I would have thought it would have cooked quicker. I have read that the UDS cooks in less time. I will have to check the maverick in boiling water.

bbq lover · 02-01-2009, 11:14 PM

looks ok was it dry ?230 to 250 is my number and time is not what we cook by its all internal temps .. 3 weeks ago brisket 18 hrs and was the best I have ever had but the but looks ok to me how was it ??????

InolaBBQ · 02-01-2009, 11:26 PM

Quote:

Originally Posted by bbq lover

looks ok was it dry ?230 to 250 is my number and time is not what we cook by its all internal temps .. 3 weeks ago brisket 18 hrs and was the best I have ever had but the but looks ok to me how was it ??????

The 8# butt I smoked today on my UDS took 11hrs. It stalled at 180-185 for 2hrs. I didnt think it would ever hit 200, and when it did it would be like shoe leather. It did and it was very moist.

DaveT · 02-01-2009, 11:41 PM

The taste was ok, I could definitely taste the direct grease smoke flavor from cooking over the fire. It was moist but the texture was a little rubbery because I pulled it too soon. I guess the lesson learned is you should always start early enough to allow for that unexpected piece of meat taking longer than usual. Thanks for all the sugestions.

bbq lover · 02-02-2009, 12:08 AM

dave briskets and butts go on my smoker the day before im going to have folks eat them last week started 4 butts friday night 7pm .. and had guests over and butts done wrapped and in the cooler till serving witch was at 3pm .. still 140 degs made my sides and links and served all good remember you can wrap and stick in a cooler and they will be so moist and when you are ready to pull them they will be done when you are ready

Fastball · 02-02-2009, 12:08 AM

Yep, always better to start earlier than planned....You can always wrap and cooler it until your ready to eat.

BBQ is done when it's done, and you can't rush it.

Smoke & Beers · 02-02-2009, 04:17 PM

Nice looking drum there Dave.
Where did you find your fuel basket...what is that? Looks pretty handy.

DaveT · 02-02-2009, 07:00 PM

Quote:

Originally Posted by Smoke & Beers

Nice looking drum there Dave.
Where did you find your fuel basket...what is that? Looks pretty handy.

Not sure what it was?? I got the drum from a guy who owns a metal supply company and he had about 6 of those baskets sitting around. Well the basket was by it self and we welded the base to it.

02-01-2009, 12:59 PM	#1
DaveT Full Fledged Farker Join Date: 12-28-07 Location: St. Louis, MO	First cook in UDS Finished up the build yesterday. Today I am coking a small Butt and a small loin. I like to combine some loin in with the butt for pulled pork. Used Yardbird and a little of my own rub. Put about 10-11lbs kingsfurd and 5 chuncks of hickoryon at 8:00. lit 1/2 cimney. I think it was too much. Original temp shot right up to 360. I closed input and exhaust for about 5-10 min and temp dropped down to 212. Opened it back up and after 30 min or so it was at 261. Went to church came home at 12:00 temp was 271. Flipped butt and loin. Closed intake a little temp is now at 220. __________________ Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser

02-01-2009, 02:46 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Looking Good! You haven't used that Chimney much have you? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

02-01-2009, 03:59 PM	#5
DaveT Full Fledged Farker Join Date: 12-28-07 Location: St. Louis, MO	That was supposed to be can't through them away. __________________ Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser

02-01-2009, 11:05 PM	#8
DaveT Full Fledged Farker Join Date: 12-28-07 Location: St. Louis, MO	Well not sure the first cook was a success. Took the butt off at 180 because everyone was getting hungry. It was on for 8+ hours. This was a small butt and the smoker thermo was reading 250-270 most of the time. I would have thought it would have cooked quicker. I have read that the UDS cooks in less time. I will have to check the maverick in boiling water. __________________ Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser

02-01-2009, 11:14 PM	#9
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca.	looks ok was it dry ?230 to 250 is my number and time is not what we cook by its all internal temps .. 3 weeks ago brisket 18 hrs and was the best I have ever had but the but looks ok to me how was it ?????? __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

02-01-2009, 03:04 PM	#3
bproffer Take a breath! Join Date: 09-12-07 Location: Bakersfield, CA	Looking good! I'm hoping to build my UDS next weekend.

02-01-2009, 11:41 PM	#11
DaveT Full Fledged Farker Join Date: 12-28-07 Location: St. Louis, MO	The taste was ok, I could definitely taste the direct grease smoke flavor from cooking over the fire. It was moist but the texture was a little rubbery because I pulled it too soon. I guess the lesson learned is you should always start early enough to allow for that unexpected piece of meat taking longer than usual. Thanks for all the sugestions. __________________ Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser

02-02-2009, 12:08 AM	#12
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca.	dave briskets and butts go on my smoker the day before im going to have folks eat them last week started 4 butts friday night 7pm .. and had guests over and butts done wrapped and in the cooler till serving witch was at 3pm .. still 140 degs made my sides and links and served all good remember you can wrap and stick in a cooler and they will be so moist and when you are ready to pull them they will be done when you are ready __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

02-02-2009, 12:08 AM	#13
Fastball Full Fledged Farker Join Date: 01-22-08 Location: Mounds and Big Cedar, Oklahoma	Yep, always better to start earlier than planned....You can always wrap and cooler it until your ready to eat. BBQ is done when it's done, and you can't rush it. __________________ "Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill

02-02-2009, 04:17 PM	#14
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Ellis Co. KS	Nice looking drum there Dave. Where did you find your fuel basket...what is that? Looks pretty handy. __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne