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Tried some Cornish hens on the UDS. Brined in buttermilk, s/p, and sugar for 4hrs. fired the UDS up to 250deg and threw on the birds. At 140deg applied a raspberry orange chipotle glaze. Cooked 'um 'til 165deg and pulled to rest for 15min. They came out pretty darn tasty!
I truly wanted to build my own, it is just that I already spent a lot of time modifying my offset. So I said the heck with it and sent for the Polecat. One of my buddies has a homemade one (55 gal) and it makes perfect bark on brisket and pork butt...every single time!
My smoker came with a water pan. I don't put liquid in it, but it does work as a diffuser though. Below is photo of the water pan during the building of my UDS.
Kept it simple since it was my first pork but on my new UDS...usually smoke 'um on my offset. Pure maple syrup with salt and pepper only for the rub. Smoked at 230deg for about 15hrs to get an internal temp of 200deg. Pork was moist and bark was caramelized sweetness crust. Very pleased with...
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