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Recent content by dabirdz
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ok, i may need some help with this..
uds smoker
3 - 3/4 in inlets, 2 with valves, one without
round top with vent
16" round basket made from extruded metal
i cannot get this hotter than 275 using natural lump charcoal. i am using a water bath to keep the heat even. should i cook next time...
OMG it was awesome, tender and juicy. Injected with homemade holding/injection sauce pulled so easy, i felt bad telling the neighbors how hard it was to do!. money muscle was amazing. it was even better today!
final before pull.
fired up bessie at 8 this morning...
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here it is at 245 and almost done
i think it has about another hour cooking, then an hour til pull....
thoughts?
i have done this many times, i make a holding sauce of 2 cups apple juice, 1.5 cups of cider vinegar and a table spoon of my rub, pull and put in crock pot. when its time to heat, put in crock pot on high for 2 hours, then turn to low and serve.
just had turkey burgers last night, mother-in-law made the patty's, it was 4 lb of turkey, 3 packets of taco seasoning, medium egg chopped fine and 2 table spoons of olive oil. no burning and very tasty.
afternoon, i am from central PA and have been grilling and smoking fir the last 4 years. it all started with the typical gas grill, then my neighbor and i built a charcoal grill from a 55 gallon drum. we have recently added a char broil smoker to our tools. we have done a brisket with much...