Recent content by friendo

Awesome! I'm gonna try this out for dinner and see how it turns out. There's definitely going to be a good smoke flavor.... even have some of the sauce also!

Wow, I didn't realize how many wrong directions I took with this! Yes, I still have plenty of the brisket left that I am going to salvage. Thank you all very much for the sound advice. When an old friend told me "Meat smoking is an art", I sort of chuckled. But now I'm starting to see how...

I wasn't aware that brisket was the more difficult of the meats to smoke, but that makes sense. Yes I do have a pic.... it's from the thickest/toughest end, about 3 1/2" thick. I noticed this side didn't have that dull-grey look of properly smoked brisket, but had more of a pink-tinge. The...

Hello! I've been a long fan of barbeque for as long as I can remember, and it is my all-time favorite food. Everything from brisket, to ribs, pulled pork and collard greens, I absolutely love it! Last month I scratched off building a smoker from my bucket list (even though I'm only 21). I used...

Hi Guys My first post here. I decided to build my own UDS smoker last month and it turned out quite well, but I cannot say the same about the food. The first smoke I ever did was ribs, which turned out OK, but I simply found them too tough. I attrubuted them to being quite thick to begin with...