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  1. 20140905_181226.jpg

    20140905_181226.jpg

    • huntmastershaun
    • Media item
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    • Album: New UDS Smoker!!
  2. New UDS Smoker!!

    New UDS Smoker!!

  3. huntmastershaun

    New UDS Smoker!!

    I'm very excited about thi.. I'm getting a UDS smoker.. finally I can feel like I'm really barbecuing.. I've always had a Bradley Electric and Big Chief smoker.. and they've produced amazing results, but I felt like I wasn't.. really barbecuing (not degrading anyone who uses these, it's just my...
  4. Screenshot_2014-09-02-20-00-08.png

    Screenshot_2014-09-02-20-00-08.png

    • huntmastershaun
    • Media item
    • Comments: 0
    • Album: New UDS Smoker!!
  5. huntmastershaun

    9 pound pork butt .. 19 to 20 hours?

    Howdy, I'm at hour 17 on a 9 pound pork butt.. haven't opened the cooker much or anything.. but I did a 7.5 pounder and it took 13.5 hours.. is this normal?? It's only my second butt.. and I put it on at 330 a.m. and it's been around 225 all day.. it was put on at near room temp (the butt was)...
  6. huntmastershaun

    First pork butt!

    I didn't get any! Lol everyone literally dug in right away.. they don't know about meat.. I snagged me some of the money muscle.. and now I know why it's called that... so awesome!
  7. huntmastershaun

    First pork butt!

    All finished! First one.. it was great.. tender, juicy, good bark, good smoke flavor!!
  8. 20140803_162607.jpg

    20140803_162607.jpg

    • huntmastershaun
    • Media item
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    • Album: First pork butt!
  9. huntmastershaun

    First pork butt!

    Half way done
  10. 20140803_094559.jpg

    20140803_094559.jpg

    • huntmastershaun
    • Media item
    • Comments: 0
    • Album: First pork butt!
  11. huntmastershaun

    Pork Butt for the 4th

    Looks great! I have a Bradley smoker and such, doesn't combust wood hot enough to create a smoke ring, still tastes just the same... ..but .. what kind of smoker do you have? I'm looking for another.. a stick or charcoal that won't break the bank. All I have is a Weber 22 inch kettle grill...
  12. huntmastershaun

    New, from Michigan

    I make my own rub.. I've found so many premade rubs that I detest. But what I like, others might hate
  13. huntmastershaun

    Pork Chops that aren't dry!

    I saw the regs for pork changed to 145, by USDA, but I decided to split the difference. My fiancee freaks out about "is it done" lol I'm a sucker for sauce on chops though.. I love sauce.
  14. huntmastershaun

    Pork Chops that aren't dry!

    Before, with rub
  15. Pork Chops that aren't dry!

    Pork Chops that aren't dry!

  16. 20140801_152339.jpg

    20140801_152339.jpg

    • huntmastershaun
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    • Album: Pork Chops that aren't dry!
  17. huntmastershaun

    Pork Chops that aren't dry!

    So.. I've made pork chops a few times on both a grill and my smoker.. Always dry.. I tried brining 2 days ago. 2 center cut chops, about 1.5 inches thick, bone in. Brine was 2 cups apple juice, 2 tbs salt, 2 tbs brown sugar, 1 tbs cayenne, and a bit of black pepper. Brined for 22 hours...
  18. huntmastershaun

    New, from Michigan

    Oh.. I usually lightly coat the ribs in olive oil, trim off any excess fat and then just rub it down so it's covered.. only so much will stick, so shouldn't have excess amounts on it. Some people like a really heavy rub though, I just like it.. covered. I rubbed this one yesterday, that's what...
  19. New, from Michigan

    New, from Michigan

  20. 20140802_115528.jpg

    20140802_115528.jpg

    • huntmastershaun
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    • Album: New, from Michigan
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