Recent content by wabby

Maple syrup and brown sugar in the crutch. Turned out nice. Not alot of smoke ring though ....

Well, first smoke of the year for Mothers day. Two racks of baby backs and a ‘rack’ of ribs (mostly undermeat and not ribs, but will treat the same). Wish me luck.

11 hours. Pulled it off at 185 as people was arriving and hungry Will defo do another chuck. Just need to find a local butcher that can do me brisket now. This side of the pond they are unobtainable. Or so it seems.

Pictures really dont do it justice. Our lass took them and has no idea. Lol. Pics where taken well after it had been cut so looks drier than it was. Banging. Ended up with a cut that pulled and a cut that sliced. 7lb chunk, 7 people, none left. Result.

Also trying out my new probes. Thermopro dual setup.

Got a chuck going on the smoker at 6am. 7lb (or as little as makes no difference) hit up with my standard rub. Hopeful of heaven. Lol More updates when it goes on e

They look great. Very nice.

Smoke had just ran out when I got the BB ribs on. Still turned out great with a nice bit of bite.

Hi Guys, Made the mistake of sending our lass down to the butchers. Asked for Baby Backs and got given what I think are spare ribs? Never mind, got the rubbed up and ready. In the meantime, she went to a different butchers and actually came back with Baby Backs. Result. Note to self: Go...

That looks very tasty. Nice one.

Cheers for the comments guys. Didnt get chance to get pulled pics, but put it this way, there aint none left. :) "Best to date" was the best comment on the taste. Well happy with UDS. Ran for 11 hours on 6kg of lump and has about an hour or two left in basket :)

Q-view as its just come off and is resting. 201 IT when taken off. The ribs that were on the joint we cut off and did separatly. They already gone. Chefs perks and all. No pics. Didnt last long enough.

Stall appears over. 179 now and climbing. Crutched the rubs in apple juice for their next two hours. On track for 6pm eats.

Cheers pal. Cooking away nice. Just about at 145 IT and been going 4hr 15mins. UDS temp is solid as a rock. Tray was placed on shelf below meat to keep UDS clean but may try adding some of the juices back if needed. When I pop in foil and a cooler for a few hours it will get some lovely juices...

Well its on.