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  1. coachin&smokin

    Smokin Butts in a Weber

    One way you could save time would be to smoke your butt to an internal temp of 165, foil and then into the oven at 250 until the internal temp is 195-200 then wrap in towels and place in a cooler with towels to rest. It should fall apart at that point. If your maintaining 240 temp then your...
  2. coachin&smokin

    First smoke First ribs on the offset and Qview

    One thing i do to firm up my spares is to finish them on the gas grill. After they come out of the foil they are usually falling apart. I end up with a 3-2-1/2 hr or less ratio. It firms them up real nice and adds a little more bark. Just be careful with the heat and do not walk away from...
  3. coachin&smokin

    Smoked 3 racks of Pork Spare Ribs

    I prefer Sam's meat to any grocery store. We don't have a local butcher where I live, there used to be several. The superstores have driven the mom and pop markets out of business. I really like there beef, they cut steaks an inch thick and it's all choice cut. I've caught baby back ribs on...
  4. coachin&smokin

    No Foil Shoulder

    It hasn't yet. It's a heavy strap that has steel s hooks on it. The temps don't get above 250 during the cook. I keep it on in the beginning to keep the lid extra tight and then usually leave it off after I take the lid off to mop or foil.
  5. coachin&smokin

    No Foil Shoulder

    It finished and it went great. The picnic took 12.5 hrs. It pulled very easily but was definitely different than a butt. No foil is the only way I'm going to do it from now on. It probably takes longer but the end result is awesome bark and smoke flavor throughout. I used the new sauce...
  6. coachin&smokin

    Here it goes...

    That's awesome Indy. You're creating memories for you and your boy that will last forever. Good luck and hope the weather cooperates. I'm just south of you in KY and we are hoping the rain stays away also. I'm doing a 10# picnic today and 5 slabs of spares tomorrow.
  7. coachin&smokin

    That's one smoking UDS!

    Playing Dress up with the UDS! She got another coat of high heat gloss and some new shirts. We're ready for the fourth! There's also a 10# shoulder on there in case anybody was wondering...check out my no foil thread in the pork section or browse my album in photobucket.
  8. coachin&smokin

    No Foil Shoulder

    Here it is after 5 hours and the second mopping.
  9. coachin&smokin

    No Foil Shoulder

    Thanks T. I'm using a carolina based mop sauce to do the spraying with. 1 cup distilled vinegar 1 cup water 5 tbs spoons of Jeff's rub and 1/3 cup of prepared bbq sauce.
  10. coachin&smokin

    No Foil Shoulder

    I'm trying this for the first time on the UDS. I've never done a butt or picnic without foiling. We'll see what comes of it. I've got a 10# picnic on the UDS right now (no qview yet). I wanted more bark without it being mushy so I chose not to foil. I removed the skin and used Jeff's rub...
  11. coachin&smokin

    Reverse Flow Build

    This is an awesome thread and you are mad talented! I too am enjoying the progress...Keep it up and have a great 4th of July!
  12. coachin&smokin

    the great easten memorial day smoke

    I hear you on that one. I was up at 4 and just kind of wandered around for five minutes trying to remember where everything was. Torch, Charcoal, Thermos, etc. etc...
  13. coachin&smokin

    UDS-Learning Curve

    Thanks for the feedback guy's...Do you all think it makes more sense to just load the top rack with all that will fit and leave the bottom rack fairly light. The reason I ask is that I'm doing 4 butts for memorial day and neeeeed to have it go as smooth as possible due to 20 or so guests. Will...
  14. coachin&smokin

    UDS-Learning Curve

    I added a second rack to my UDS and cooked chicken and ribs for Mother's Day (Sorry no Qview). I had the Chicken on the bottom rack and the 3 racks of BB's on top. I noticed for the first hour that the temp differences from top rack to bottom were 50-60 degrees off. I had about 10 chicken leg...
  15. coachin&smokin

    I tried No foiling this afternoon....

  16. coachin&smokin

    How tall is your drum?

    I just learned that the minimum height of 24" is from the grate not the top of the basket...Now I can add another rack! You can learn something new everyday. Thanks Suprfast for the link that's where I found the info and to DDave for clarifying!
  17. coachin&smokin

    How tall is your drum?

    Mine is only 33 1/2" tall. I can only get one rack in mine and maintain the 24" minimum. Do I have a smaller drum than most?
  18. coachin&smokin

    Good Wood for Rib Roast

    Oak is also a good smoking wood for beef. A lot of steak houses that cook on wood coals use oak. It has a mellow flavor that really enhances the beef. I'm going to smoke a chuck this weekend with oak using DDAves Tri-level rub.
  19. coachin&smokin

    New Uds Build

    I know what you mean. I tried to keep my cost down as much as possible. I built it for about $50 and the grating for the basket was $18. You can check my build out on the Finally it's here thread. Good luck. The good thing about the big basket is you could have super long cooks and not worry...
  20. coachin&smokin

    Brinkmann Pitmaster???

    I don't want to hijack the thread but I was a lot like you. Last year I started BBQ'ing and bought a Smoke Hollow #5 Gasser. I really liked it a lot and it was easy to use work etc. This year I wanted to start using charcoal/wood. After thinking about it and researching it for quite some time I...
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