Recent content by elkhorn98

Looks great. How about some more details...temp, how long, etc?

Welcome to the forum. Lots of friendly people and ideas for your next cook.

Have you seen heatermeter? Looks interesting for A DIY project. http://heatermeter.myshopify.com

I would have them do it if you want it to stay looking nice. I did mine myself and it looked great for awhile. Now rust comes through sratches and I have to touch it up. I guess it all depends on how ugly you want it and how much you want to spend.

Thanks. I need to do them more often. They don't take too long and always come out great.

Just 1/4 cup kosher salt to 1/2 gal water. And then a light rub. I don't like too much rub on thighs.

Took them off and they look good.

Brined thighs for about 4 hours and rubbed with brown sugar rub. Cooking @ 275 on my mini UDS. Should take 1.5 to 2 hours.

I'm not sure how I'll do my next one. My 225 one with foil came out better then this one. I would like to try Bludawgs method once too. BLUDAWGS BRISKET K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as...

Have seen the Bludawg method? BLUDAWGS BRISKET - K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.   1 packer 12-15 lb Trim off...

I wrapped it in foil and then a moving blanket over the paper.

I think it is also better to rest over 2 hrs. Overall it was a success. Took 1 hr per pound at 275 or 280. Next time I think I'll try 300.

Came out good. Took the flat to 204 in 10.5 hrs. The flat could have been more tender but I had a time crunch. Rested in a cooler for 1.5 hrs.

Wrap time. ~180.

4 hrs in at 167. Looking good.