The brotherhood of the UDS

[jehler]

Well. ^^^ that shit turned out to be the best thing I've made on the uds besides ribs.

what temp did you cook it too flint?

[FlintRiverFowler]

Well. ^^^ that shit turned out to be the best thing I've made on the uds besides ribs.

what temp did you cook it too flint?

Abt 145-150. Nice smoke ring and a pink center. Could've gone a little more rare. It was suggested to cook it to around 130 on the website I was reading. Just cooked it at 230 degrees for four hours flipped it every hour and kept adding wood chips for heavy smoke.

[jehler]

No shit, I would have thought you'd cook it hot enough to pull it, it's tender at that temp?

[FlintRiverFowler]

No shit, I would have thought you'd cook it hot enough to pull it, it's tender at that temp?

Oh shit yeah it's tender.
Caught the drippings in a pan underneath it with water, dales sauce, soy sauce, and Worcestershire. Made an au jus with that and sliced it thin like brisket. It was awesome.

[flight control]

I fired up the UDS tonight to cook a goose and a pile of chicken for lunches at work tomorow. It should be ready around 9-9:30. I used the lime marinade again and it smells awesome. I also broke down and bought a chimney starter. I should have bought one when I first started using charcoal, got that shit going rediculously fast.

[assateague]

I can't for the life of me figure out how they get those coals going so quick. But damn if they don't.

[one2many]

black magic

[Weston81]

Airflow is my only guess, when I am in a bind as far as time is concerned I will flip my shop-vac hose around to blow air out and shoot air under the bottom of the chimney, takes all of a couple minutes and they are red hot. Just don't ever, ever, wear flipflops while doing this..........so I have read.

[flight control]

I tried every method I could think of to avoid buying one. I tried lighting a small kindling fire, blowtorch, lighter fluid, it still took me about an hour to get up to cooking temp. It only took 15 minutes from lighting the newspaper to putting the meat on with the chimney starter. I just did another flip and I think it'll be ready earlier than I thought. Assa, do you wrap your chicken in foil near the end? I'm thinking no since I want the skin to get a little crispy, but I don't want the meat to dry out either. Decisions, decisions...

[assateague]

I do. The skin on mine gets pretty good during the first part. Almost cooks away, it's not thick, boogery skin or anything like that. Gets paper thin for some reason.

[flight control]

I just pulled everything out. Didn't wrap it but it turnedout great. It's going to take some serious will power not to eat it all tonight.

[assateague]

Chicken is my all-time favorite on that thing so far, by a long shot.

[flight control]

I'm telling you man, your brine with lime instead of cider vinegar is like crack. You can't stop until it's all gone.

[assateague]

I'll try it next time. I'm always looking for something to put on the menu.

[Eric Haynes]

I'll try it next time. I'm always looking for something to put on the menu.

I tried the lime. Was goodd but I still prefer the cider vinegar.

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[flight control]

I'll try it next time. I'm always looking for something to put on the menu.

I tried the lime. Was goodd but I still prefer the cider vinegar.

Sent from my LG-L38C using Tapatalk 2

Thats it. Thread closed.

[assateague]

Gonna try a goose in the chicken brine on the smoker today. Everything ice read says to take it to about 135 then let it rest. I think trying to control the temp is gonna be the hardest part. I halved the goose, so in afraid it'll get there too quick, before it takes the smoke well.

We'll see.

[Eric Haynes]

I'll try it next time. I'm always looking for something to put on the menu.

I tried the lime. Was goodd but I still prefer the cider vinegar.

Sent from my LG-L38C using Tapatalk 2

Thats it. Thread closed.

Vinegar> lime any day.

Lime wasn't bad at all, was good, but I do not like the aftertaste that lime leaves.

[rebelp74]

I'll try it next time. I'm always looking for something to put on the menu.

I tried the lime. Was goodd but I still prefer the cider vinegar.

Sent from my LG-L38C using Tapatalk 2

Thats it. Thread closed.

Vinegar> lime any day.

Lime wasn't bad at all, was good, but I do not like the aftertaste that lime leaves.

x2 vinegar ftw

[flight control]

Gonna try a goose in the chicken brine on the smoker today. Everything ice read says to take it to about 135 then let it rest. I think trying to control the temp is gonna be the hardest part. I halved the goose, so in afraid it'll get there too quick, before it takes the smoke well.

We'll see.

Don't know if its too late for this but I just went 250 and flipped every hour for 3-4 hours and it turned out great both times.

[flight control]

I'll try it next time. I'm always looking for something to put on the menu.

I tried the lime. Was goodd but I still prefer the cider vinegar.

Sent from my LG-L38C using Tapatalk 2

Thats it. Thread closed.

Vinegar> lime any day.

Lime wasn't bad at all, was good, but I do not like the aftertaste that lime leaves.

x2 vinegar ftw

Pfffft SMH

[Willie]

No pics, but decided to fire up the UDS this afternoon. Been hesitant after my first go at it was such a failure. Used baby back this time instead of spare ribs. Much less grease/fat. Boiled them first, smoked for couple hours, finished in foil for hour and a half, maybe two. Turned out great.

[jehler]

Boiled them first.

Dammit Willie

[Olly]

Boiled them first.

Dammit Willie

X2

Memphis Ribs on a smoker

Mix dry rub
Remove membrane
Cover with dry rub totally
Smoke for 5 hours at *215 flip every 30 min for first two hours then wrap ribs in one layer of tinfoil for last 3 hours.

Super easy.


Sent from my phone.

[jehler]

Nope, 215 is to low

[Flightstopper]

225

[Olly]

Yup I meant 225 haha but either way you should be using a thermometer on pork.

Sent from my phone.

[assateague]

200.

[assateague]

Trichinosis is for pussies. Man up.

[Willie]

Think I need to use more charcoal, can't keep it steady or above 200.