CSR'S on the UDS.. foil?

Discussion in 'Pork' started by webowabo, May 30, 2013.

  1. webowabo

    webowabo Master of the Pit SMF Premier Member

    Gonna try a few things this weekend on the UDS. . Mac n cheese , some pork shots and some bone in CSR's.. never done csrs.. should I wrap them after a couple of hours or let them go til my iT of around 165? Ive read the 2-2-1 method, but should it make a difference on the UDS..? Just trying to plan ahead so everything comes out around the same time.
    Thanks peeps.
     
  2. fwismoker

    fwismoker Master of the Pit

    Hey what's up Webo... It's funny you said that about CSR's...i'm doing those this weekend.

    I'm planning on applying a rub and let it sit overnight in the fridge and then apply more before i throw them on...going 250 ish , no foil until i reach about 175...applying some home made bbq sauce and taking it to 185 IT. 

    No need to foil, i used to do them all the time on charcoal grills and they turned out great..it'll be much better on the smoker. 
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    We think alike FWI. BTW I took the uds to the lake this weekend. I didnt take much pictures because my phone had no service.. but with good fuel on my UDS.. It burned 22 hours.. and that was 1 good hour with lid off so I could "grill".. I fell in love with her again. In those hours I did a 8lb brisket.. a breakfast fattie. . Two whole chics.. and while I was "grilling" I cooked up some eggs and jimmy dean hot patties for breakfast... was wonderful
     
    Last edited: May 30, 2013
  4. fwismoker

    fwismoker Master of the Pit

    So what did you use for fuel?   I haven't done any real long cooks other than about 10 hours and could have went probably 2 or 3 more using lump.   I got 200 lbs of blue for the longer smokes, i'm assuming i could do 15 hours with Kingsford but 22 hours is AWESOME!
     
  5. webowabo

    webowabo Master of the Pit SMF Premier Member

    And .. FWI.. I will just go with the unfoiled route and let her rip
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'm with Smoker, naked so you get good Bark.

     Looked a great weekend...have a great Summer .
     
    webowabo likes this.
  7. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks oldschool... it was a blast. I only took pictures of food, smokers, scenery. .. but I wasthere with people I swear!
     
  8. i agree with fwi. no foil. i have a large coal basket for my uds. with blue i have done 15+ on a brisket. i can't remember exact time. i have a post of it on here. basket wasn't full when i started. wasn't burnt up when i pulled it and cut off the air. but like i say. i have a large basket. i sure do like my UDS

    Happy smoken my friend.

    David
     
  9. webowabo

    webowabo Master of the Pit SMF Premier Member

    Got them rubbed down and ready to go over night for the marinade... Threw in a 4lb boneless butt for giggles. . Got 16lbs of csr's.. and the baby butt..
     
  10. fwismoker

    fwismoker Master of the Pit

    Looking good webo,  i'm putting on some a few loin cut csr's tomorrow....rib tips today.    Are those butt cut or loin?
     
  11. webowabo

    webowabo Master of the Pit SMF Premier Member

    They are both kinds. I didnt realize until I was taking them out and rub'n them down.. hope they cook abiut the same. The loins are alittle smaller so I might throw them on after. About to get the small butt on now. .. figured about 5 hours for it.
     
  12. webowabo

    webowabo Master of the Pit SMF Premier Member

    Small butt on..
    No boil mac n cheese. .
     
  13. So tell us about the Mac N Cheese.

    Happy smoken.

    David
     
  14. webowabo

    webowabo Master of the Pit SMF Premier Member

    Straight up recipe from bpop... ( search "no boil mac n cheese" ) I just doubled the amount. ..
     
  15. fwismoker

    fwismoker Master of the Pit

    Ugh...i totally forgot about trying mac n cheese...thanks for the reminder
     
    webowabo likes this.
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    Mac n cheese ..was good.. but oily. . I used cheap butter.. maybe the prob... still greatness..
    Jeffs sauce with a little extra goodness. (Some of the smoked pork bark diced finely .. and some red peeper flakes )
    Just out of the UDS..
    My money shot of the butt sliced... I didnt get qnything plated to snap a photo. . It was gone to quick (and I was full from slicing and pulling.. hah!)
     
  17. fwismoker

    fwismoker Master of the Pit

    It looks great, especially the Mac n cheese....How'd the csr's turn out?
     
    Last edited: Jun 2, 2013
  18. webowabo

    webowabo Master of the Pit SMF Premier Member

    They we great!! Good quick smoke.. think they were on about 3 hours at 225* pulled them out when they hit 1788* good slice/pull ratio.. Just ate the last three, cold, in bed, for breakfast. ..
    Greatness.
     
  19. webowabo

    webowabo Master of the Pit SMF Premier Member

    187* is a little better!
     
  20. Looks great. I am going to have to try the mac n cheese. i can see my smoked cheese with some smoked bacon crumbled up on top. YUMMY.

    Happy smoken.

    David
     

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