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  1. Smoked Roast Beef and Veggies in the UDS

    Smoked Roast Beef and Veggies in the UDS

    • rcwbud
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  2. rcwbud

    Smoked Roast Beef and Veggies in the UDS

    One of the best things we do here is smoking roasts. They come out just wonderful, and you can cut them with a fork if you do them right. We start out rubbing them pretty much the way we rub butts and shoulders only leave out the brown sugar. We like beef a little more savory. I rubbed this one...
    • rcwbud
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    • Forum: Beef
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  7. rcwbud

    Basic Pulled Pork Smoke

    well one man's truth is another man's head scratcher. Agree, disagree, no worries. 
  8. rcwbud

    Basic Pulled Pork Smoke

    Well everyone has an opinion and that guy had his. I don't share it though. I don't believe it continues to take smoke I just think it gets acidic and dry after too long unwrapped and I like it better that way. He obviously does not and thats ok, we all come from different points of view though...
  9. rcwbud

    Basic Pulled Pork Smoke

    It's only going to take smoke for about three hours. If you leave it unwrapped, it will just dry out in my opinion. I wrap at 165 and cook to about 205. Too much smoke is more of a hazard than too little I think. 
  10. rcwbud

    Smoked Meatloaf in the UDS!

    I assume you mean the inside of the meatloaf. 
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  12. rcwbud

    Smoked Meatloaf in the UDS!

    That is a good way to describe it. I was skeptical until I put it in my mouth and then it was one of those wow moments.
  13. Smoked Meatloaf in the UDS!

    Smoked Meatloaf in the UDS!

    • rcwbud
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  14. rcwbud

    Smoked Meatloaf in the UDS!

    Read about it, wondered about it, thought it might be good. Man did I underestimate that! It is spectacular. Mixed the following pretty standard meatloaf recipe: 3lbs of 80-20 Hamburger cup and a half of bread crumbs two eggs table spoon of salt table spoon of pepper one green pepper diced...
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  19. rcwbud

    Ugh...why won't my country style ribs get tender??

    We do ours in a drum smoker, in fact I am doing some right now. We mustard them, dry rub them, then I put them in for two hours at 250. I turn them after one hour, and coat them in bbq sauce and wrap them after two hours. Then it's another hour at 275 or so and let them rest for thirty minutes...
  20. Ugh...why won't my country style ribs get tender??

    Ugh...why won't my country style ribs get tender??

    • rcwbud
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