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Dual Chickens in the UDS
Aight, took 4 hours at i'm going to guess about 230-250. Ended up having to pull them out of the drum and finish them in the oven after 3 hours due to some inclement weather hitting us so it was ok. I put them in the oven and they were sitting at 160, took another hour to hit 165, but that's ok... -
Dual Chickens in the UDS
Ya'll kill me, hit the 3 hour mark, got about 5 more degrees to go. Q View cometh!!!!!! -
Dual Chickens in the UDS
Ugh, kinda wondering if I need to go check these birds or not but i don't want to open the drum!!!!! Running around 230ish now. Still projecting 3-3.5 hours? -
Dual Chickens in the UDS
Well, just took them out of the brine, they got 3 solid hours in it. Rinsed them off and patted them dry. Commenced to dressing them with some rub. Took the lemon I zested earlier and cut it in half and put half in each bird. Got the drum running around 220-225 and i'm going to let them go... -
Dual Chickens in the UDS
I'm assuming that's smoking at about 250? Or would that be at 300? -
Dual Chickens in the UDS
What's the average? About an hour per pound cook time? I honestly don't know and am kind of flying by the seat of my pants on this cook. Gotta start prepping the fatties soon!! -
Dual Chickens in the UDS
Well, it's a great Thursday and I'm getting together with some friends that I don't get to see very often so I figured I would do some chicken. Just one problem, never done poultry in the UDS Fleet before! So I ran to the store first thing this morning and got two 4lb birds and quickly dropped... -
minion method help
1. I said it was IMOO (in my OWN opinion), meaning, nobody probably shares that opinion, including you, OBVIOUSLY. 2. You should re-READ the thread, it was a freaking compliment, NOT a complaint, stop getting so defensive. Those kinds of burn times are rarely seen much less heard of or...- helljack6
- Post #20
- Forum: Reverse Flow
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minion method help
Wait, you're complaining about your burn times coming out of an OFFSET smoker? Considering the size of your rig, people would kill to have the kind of efficiency you're already getting. Your ECB burns longer and more effectively because it's running on indirect heat and radiant heat, whereas...- helljack6
- Post #15
- Forum: Reverse Flow
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HOOORAY For me!!!!!! Found a tank!
Crap, i can't find my original smoker concept thread, oh well, this thread will work. I've been playing around with the idea of a 250 v a 500 gallon tank tonight. From what the masses came up with, a 250 is roughly equal to a Lang 84. Well, I went big because I don't want to go home. I went with...- helljack6
- Post #13
- Forum: Reverse Flow
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HOOORAY For me!!!!!! Found a tank!
Just wanted to update this post, I went looking around our local area before I committed to anything, and it's a good thing I did, check this out: I hit the MOTHERLOAD in tanks!!!! Went to lincoln CSS over behind North 27th Wally world and talked to them about their red X'd tanks. I got the...- helljack6
- Post #10
- Forum: Reverse Flow
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The word is out.... good or bad..... here we go!
I had the opportunity to visit during the smoke and have some food in the early afternoon and it was TO DIE FOR, it was that good!!!! Makes me want an offset smoker even more! -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
The rub was awesome!!!! however, using it on a high heat UDS cook, the flavor was really covered so I'm going to have to do another cook during the week to really get another go at it. Got a friend who works out of town for two weeks a time who's now back in town and has asked me to cook for... -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
It has been a long day and I still haven't slept yet. I got the idea first for high heat brisket from the Weber silver bullet site last year when they were talking about doing a high heat brisket on the WSMs and how to do it. NORMALLY, if i'm cooking for myself I only temp to 165 which is about... -
new to smoking
Look for my rib primer, it throws 3-2-1 method out the window as you're just starting off. As I have said in prior posts, the 3-2-1 produces ribs how OTHER people like eating them and not necessarily how YOU like eating them. My rib primer provides a rib baseline for EVERYONE to establish and... -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
And it's done!!!!!!! http://i191.photobucket.com/albums/z56/helljack6/UDS%20Cook%204-1-11/IMG00019-20110402-1136.jpg -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
Ah, didn't foil at all during the cook, figured out an alternative to traditional pulling tho, I have a deli meat slicer and i'm going to "shred" them on the thinnest setting. -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
Well, it's now 10am and I think I might have run into a slight problem, except for the points, they don't pull too easily!!!! So before I made any major wrecks of the meat I just covered them back up and i'll discuss it with the party host. They're still sitting in the cooler and are still... -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
It's now 6:50am and both packer briskets are pulled, foiled in containers, wrapped in towels and set in a cooler to rest for 2 hours (no more hopefully) before I begin the pulling process. Here's pictures of how they looked. I was actually impressed for not foiling during the high heat cook... -
April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook
Here's a picture I just ran out to take, figured I had already temped so why the hecks not? http://i191.photobucket.com/albums/z56/helljack6/UDS%20Cook%204-1-11/IMG00015-20110402-0310.jpg
