Today's Qview

billbo · Jun 15, 2009

Since my story started in a panic in this forum, I'll end it here too. On tonight's menu was ribs and chicken. I was also going to smoke a bottom round for an attempt at roast beef for lunchmeat. Trimmed up the spares and made some roll ups out of the skirt meat. I kept the beef simple, S&P.

Going for apple wood today.

I bagged the rib tips for another day. It gave me an excuse to try out the new foodsaver I got on ebay.

Ribs ready for foil & drum is dialed in. In the mean time I didn't realize that cut of beef was just blowin past the nice rare slicing temp. It hit 172° before I realized it and it was too late. Luckily I jumped on line and confirmed my thought of foiling and pulling. Some of you may have seen my panic post. Thanks to all who helped me through my crisis!

Chicken on.

Dinner is ready. On the next post!

rickw · Jun 15, 2009

Excellent looking smoke, congrats.

billbo · Jun 15, 2009

Ribs & chicken lookig good while the beef smokes on.

The moment of truth arrives. Off with the foil after resting 2 hrs.

The meat pulled easily but was a bit dry. Imagine that. It sure tastes good though.

I decided now that I need to infuse some moisture back into the meat. I added some of my sauce and presto! BBQ Beef!

The lesson of the story for me was when doing a cut of meat you have never done before, make sure your probe is in kinda early. I didn't get my roast beef, but I did get a few meals in the freezer!

rickw · Jun 15, 2009

It still looks good to me.

the dude abides · Jun 15, 2009

It all looks great. Thankfully you were able to salvage the beef. That'll make some great sandwiches this week too!

DanMcG · Jun 15, 2009

Looks like a great smoke to me! Thanks for the Q-view.

irishteabear · Jun 15, 2009

It all looks delicious to me.

Nice job. It's amazing what a little sauce can do to salvage meat.

oneshot · Jun 15, 2009

Looking good. Nice save on that roast too, making my mouth water.
What did you do to save it????

bman62526 · Jun 15, 2009

Nice looking setup!

How long of a burn can you get with the UDS and that huge charcoal basket?

I ask, because I use a large horizontal offset that I've had just a few months now, and I think I've got her all figured out. However, I can only get about 45 - 60 minutes of cook time before that fire has to be stoked and more wood splits added. Honestly, for a "stick burner" I'm more than happy with that amount of tending (maybe once every 45 min. or so) but it looks like your set up could go hours without messing with it...jsut curious as to how long that basket will last you.

billbo · Jun 15, 2009

Once I realized I had lost my dream of slicing it I foiled it (with helpful advise from a few others!) and took it to 205°. It should have come off earlier than 205° as it was dry. I then let it rest and turned it into BBQ beef.

The moisture from the sauce saved it!

billbo · Jun 15, 2009

A full basket like that has gone 16 hours for me. It would go longer if I needed it to. I had it lit for 28 hours on my seasoning run. 16 hours has been my longest smoke to date on the drum. Very little to fiddle with other than occasional adjustments on your air intakes. I love this thing! Closest to set it & forget it you can get.

The drums are relatively cheap to build too. I have about $200.00 or so in it to date with more mods to come.

donnylove · Jun 15, 2009

Billbo - Nice save on the beef. A good lesson for all.

Also, I'm glad to hear someone else say they've got a couple hundred into their drum. Seems like most have only spent $50-60, whereas I've spent $200 even though I started with a $20 rusty used drum!

I'm still not getting the longevity out of my smokes that you are, but I figure I probably need a larger charcoal basket. Even so, I'm getting a solid 10 hours out of my basket full of charcoal and loving that drum!

mballi3011 · Jun 15, 2009

The ribs look great the beef was a nice save you have to love that finish sauce.

billbo · Jun 15, 2009

My basket is 13.5" diameter X 12" high so it it is big!

billbo · Jun 15, 2009

I have to thank Forluvofsmoke, TasukWitco, & GnuBee for the help on saving the beef. The finishing sauce however I will take credit for.

billbo · Jun 17, 2009

Bman,
To give you a visual this is what was left in the basket after a 9 hour smoke. You can compare the before & after shot. Hope this helps!

Before

After 9 hour smoke.

Today's Qview

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Smoking Guru

Master of the Pit

Master of the Pit

Smoking Fanatic

Master of the Pit

Master of the Pit

Meat Mopper

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Master of the Pit

Similar threads

Hot Threads