Recent content by mshred

The time is the one portion I am worried about...Dinner is for 7:30 on Saturday, and I have a mandatory family function from about 11-2. Doesn't give me much time even for the ribs, which I am slightly worried about....Have thought about cooking the ribs at a slightly higher heat (275 instead of...

That is a great piece of advice! Thank you! And you make a very valid point about that extra time being useful either way...thank you!

So technically I am only foiling it after I hit my target temp, at which point I will let it rest wrapped in foil and towels in a cooler...how long can it rest for before it's too long? Also, is there a rule for cook times vs. Weight of the brisket that people like to use? Thanks for the input...

Ahhh never thought about doing chicken! I'm so pumped for a brisket though, I really want to try one...good thing is I have some time to decide for sure

Did a 6lb rack on Saturday...no wrap, but I followed Al's advice on cooking to IT. I shot for 195, and they turned out AMAZING! They were finished at 9:30 and me and the girlfriend were hungry and it was dark, so no pictures, but MUCH better this time then the first try. Thanks for the help...

Hey guys, Looking to do a brisket this coming weekend and have a few questions. I am looking to do a recipe where I can slice the brisket, not pulled (so i am assuming cooler IT). It will be cooked on a UDS. Wondering what the different types of brisket are and their differences (i.e. packer)...

Hey everyone, Going to be doing a party on Saturday with about 14 people coming hungry (mostly petite women, which should help my cause lol) on my UDS. I've used the UDS twice now, both times for baby backs. I built it with two racks, and was thinking of doing a brisket (need to look up a good...

Yea it was still quite red all through the meat. Couldn't tell if there was a smoke ring because of that, plus there wasn't much meat on them (a little disappointed on these racks actually as they were from the local butcher and I've seen nicer at the big box stores) Was hard for me to tell...

Another

First cook today on the USD I built. Baby backs for 5 hours at around 240, some mesquite wood, with no foil, bbq sauce last 15 minutes. Nice tbs the whole time...What do you guys think? They felt a little tough, I think they should have cooked longer even though they came off the bone pretty...

. I'll let you know how it goes for sure! Hopefully no cracking of the clear!

Took your advice on my first cook yesterday! I'll post about when I get a chance...did a few racks of baby backs but I didn't leave them on long enough lol

Any luck with this? Curious how it turned out for you as my basket in my UDS is pretty similar in size (weber 17.5" charcoal grate). Ive seasoned mine twice, so far to keep it at around 250ish I need one intake capped, the other two with ball valves around 1/4" closed. Gonna try my first cook...

Cool! Have a weber lid I am waiting on and I know it won't fit (tad small) so I was just going to gently open up the lip all the way around on the Weber and hope for the best, but this is a nifty idea too!

Yes Im taking a further look at your picture and you had some wood layered in there which I didn't see before, awesome! My last question before first REAL smoke tomorrow....once you get the coals in the basket and placing the basket in the smoker, how long before I should close my lid and just...