Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dauntless

    Doing my first butt

    Well here is some View of right before she went on and just now when I wrapped it at 165. Is it normal for your meat temps to be lower after you re stick it? I am nervous that I pulled and wrapped it to low. My Remote thermo was reading 167 and now that i put it back in after foil it is reading...
  2. IMG00495-20100831-1522.jpg

    IMG00495-20100831-1522.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  3. IMG00494-20100831-1031.jpg

    IMG00494-20100831-1031.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  4. dauntless

    Doing my first butt

    It's made by Jim Beam... It is called Red Stag... It was given to me by a friend as a gift, its to sweet for my liking for drinking but I thought it would make a good spritz with apple juice
  5. dauntless

    Doing my first butt

    Thanks PoolQ!!!!
  6. dauntless

    Doing my first butt

    Hey quick question when I wrap at 165 do you guys poke through the foil to continue to monitor temps to 205?
  7. dauntless

    Need help buying a smoker

    Please do not be shy of making a UDS smoker. A buddy and I just spent two days, a hundred bucks each, and a couple hours of time and these things are done and smokin great!!  We did this with no power tools other than a drill and grinder. Very easy and I must say I am glad I pulled the trigger...
  8. dauntless

    Doing my first butt

    Well when I was at the store this morning I got a but for .99/lb and thought that seemed good so I figured at 7 bucks if it sucks oh well.  I did not have time to let it rub out for 12 hours so it was only seasoned for about 3.5 hours, but I did inject it with apple juice/ black cherry bourbon...
  9. dauntless

    Ribs and Fatty W/ Q View!!

  10. IMG00481-20100829-1907.jpg

    IMG00481-20100829-1907.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  11. IMG00479-20100829-1907.jpg

    IMG00479-20100829-1907.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  12. IMG00478-20100829-1904.jpg

    IMG00478-20100829-1904.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  13. dauntless

    Ribs and Fatty W/ Q View!!

    These turned out mazing, I am falling in love with this UDS more and more every day. I finally made fall of the bone Ribs with just a little pull. By far the best smoke I have done yet. You would have known what a difference a good smoker will make!
  14. IMG00477-20100829-1902.jpg

    IMG00477-20100829-1902.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  15. IMG00482-20100829-1908.jpg

    IMG00482-20100829-1908.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  16. dauntless

    Ribs and Fatty W/ Q View!!

    I Love it so far! Ribs are sitting in an oven bag all spritz up, and the fatty just went on. Temps holding nicely at 225-230.
  17. dauntless

    Ribs and Fatty W/ Q View!!

    Well did the Maiden smoke/break-in with a simple Loin yesterday on the UDS I built.  Today's smoke will be two racks of BB's and a Pizza Fatty consisting of hot and sweet sausage, pizza sauce, pepperoni, cooked bacon, and some freshly sliced mozzarella. 
  18. IMG00476-20100829-1138.jpg

    IMG00476-20100829-1138.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  19. IMG00475-20100829-1131.jpg

    IMG00475-20100829-1131.jpg

    • dauntless
    • Media item
    • Comments: 0
    • Album: Default
  20. dauntless

    UDS Cooking Question

    Thanks guys, I couldn't see why it would be diff but this is my first Vert smoker so I figured I would ask.
View older results
Top Bottom
Back
Clicky