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Cook times

post #1 of 9
Thread Starter 

This is driving me nuts!! I have never had a piece of meat cook anywhere near 1 1/2 hrs per pound on my UDS. My temps are 250* solid and since I kind of know the rate my drum cooks I put my 7 lb butt on at 8am thinking an hour rest gives you a eat time at kick off tonight.. I am now foiled and sitting at 197*. I replaced the temp probe once already and tested it in boiling water to make sure its correct. I just now added my baby backs so my butt is looking close to being done yet the ribs are 5 hrs away from done. Why does my cooker ALWAYS cook faster than 1 1/2 hrs per lb at 250*

post #2 of 9
Thread Starter 

I looked at my foil and I double wrapped my butt with regular foil not heavy duty... could that be it? Should I wrap more to drag it out at least another hour before I towel wrap?

post #3 of 9

I found that the smaller butts take longer on my uds also, I can smoke a 10-12 pounder quicker than a 6-7 pounder. th_dunno-1[1].gif

post #4 of 9
Thread Starter 

It's hard to truly plan anything when I smoke, just for once I'd like for it to go as planned. I think I may keep the butt on just a bit then pull it. What would happen if I go to 210 or 215?

post #5 of 9

It might get a bit mushy. I'd pull at 200 and wrap it in a towel and it will keep in a cooler for many hours, just dont peak, keep the lid shut and it will hold until your ribs are ready.

post #6 of 9
Thread Starter 

Well I hope its not mushy cause I went to check and it jumped from 197 to 207 in 30 minutes so I yanked it and got it in the cooler

post #7 of 9

What meateater said. It will stay hot in a cooler for 6+ hours. Smoke the ribs. Then Pull the butt when you are ready, I've had them in a cooler for 6+ hours & they are still to hot to pull with bare hands.

post #8 of 9


Now I would go ahead and pull it now at 197°. Then you can towel it and into the cooler and it will finish in there. Then pull it when you want to. It'll pull just fine.

post #9 of 9

The key to holding food in the cooler is to fill up all the gaps for long holds.  If you dont have enough towels handy, I have used newspaper many times. You just want to make sure that you fill it up so there is nowhere for cool air to get at the food.

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