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  1. helljack6

    Questions on Briskets

    Probably NOT what you're looking for here, but in the future if you think you're going to be pressed for time for whatever reason, you can always turn out a high heat brisket and do a full 14-15lb packer in UNDER 4 HOURS. Yes, I said it, and i've done it myself. The secret is assume two things...
  2. helljack6

    New User Name - Formerly Nutzman

    ALL: Due to a consistency issue (me just being more anal retentive than anything) I had one of our moderators change my user name. It's still me just using my normal internet handle, don't nobody freak out. The asian is still alive.
  3. helljack6

    First smoke on the UDS

    This is the case for almost every UDS out there. However, there are things you can do to help tighten down this temperature range. Using a Clay pot base on a secondary tray 6-8 inches below your first rack to act as a diffuser will help force the heat to spread out more as it rises. Or simply...
  4. helljack6

    Friday Smoke

    Nope, no internal temps, just 210 degrees for about 6ish hours, was mildly spongy to the touch, so I pulled it.
  5. helljack6

    Friday Smoke

    Here it is, the pulled pork! As you can tell, the smoke penetrated pretty well even though I cooked it inside a pan. Honestly after doing this I can't see cooking certain things like pork butts any other way. Yes I like that Authentic pit flavor that I would have gotten had I sat it...
  6. helljack6

    Friday Smoke

    Here's the eggs: and the smally Boston Butt:
  7. helljack6

    Friday Smoke

    Trying my first Boston butt, small simple and to the point, about a 3.5lb one and smoking some eggs for the first time as well (Irishteabear's been telling me I need to try them, so here we go!!!) So I started the smoker this morning with my NEW nifty 13x13x12 firebasket, it holds LOADS of...
  8. helljack6

    Foil = Boil

    No Tim, there is: -NO Membrane -NO Flipping -NO Foiling -NO Rotating -NO Disturbing, PERIOD. (Per Mike Mills) I think you're going to like them, not fall off the bone, but tugs slightly clean off the bone, very little to no shrinkage off the bone tips (otherwise called bone shiners by Mr...
  9. helljack6

    Foil = Boil

    I'm so far jealous now.
  10. helljack6

    UDS Question, this puzzles me

    good points Dave, hadn't thought of that.
  11. helljack6

    Foil = Boil

    210 for 6 hours, period, per the book, straight from the horse's mouth, it works. It's no different then cooking 3-2-1 or 2-2-1. The only difference is the total amount of time that the smoker is opened and disturbed. But that's what works for him, and I've tried it myself and it works for me as...
  12. helljack6

    Foil = Boil

    I agree and disagree with everyone's comments, now here's mine: I recently spoke with "The Legend" Mike Mills of 17th Street BBQ and Award Winning Memphis BBQ with regards to this very topic. You can take it however you want, but I weigh his comments pretty heavily based on his accomplishments...
  13. helljack6

    UDS Question, this puzzles me

    I can do the same on the ones that I built that are similar to yours, just not as nice looking. I was just curious as I don't have the talent to produce near the quality that his are.
  14. helljack6

    UDS Question, this puzzles me

    It has before. This isn't the first time it's done this, just the first time I've actually paid attention to it. The first time it burned completely through the night at that temperature and when I came and checked it the next day, the fuel was literally all used and burned up. On a separate...
  15. helljack6

    UDS Question, this puzzles me

    Ok you UDS gurus, this one is right up your alley. I've built several UDS recently, and I would like to think I at least have an understanding of how they work. Each of my first 4 drums was built using four 1" intakes using either 3/4 nipple valves and caps/ball valves or flexable magnets over...
  16. helljack6

    Wood Chunks in the UDS?

    I would theorize that due to the nature of the UDS environment, it would probably be too much smoke, unless you're getting a highly efficient burn. I say this based on the fact that in my case, I started smoking as low and as high as 210, which here in nebraska, that's what my water boils at. So...
  17. helljack6

    another F.N.G. from Nebraska

    You and Brian, the other new guy from NE, and Wutang and I all need to get together and do some serious cooking. Welcome to the SMF!
  18. helljack6

    Hello from Lincoln, Nebraska

    Hey neighbor, really literally! I'm here in Lincoln, NE too! If you're not smoking this labor day weekend, you're wrong!!!!!! Say NOOOOOOOOOOOOOOO to the Huskers this weekend, LMAO!!! Anyways, seriously, if you're game, PM me ANYTIME and come over and we'll cook it up!
  19. helljack6

    any computer gurus here??

    If you never made an Administrator password, run the recovery console and then when it asks for the Admin password, just hit the enter key. This should suffice and get you in. Once in at the command prompt, type CHKDSK /r and let that function run. Also, if you can't get into the recovery...
  20. helljack6

    Question about seasoning a new smoker.

    Howdy neighbor! Any chance you can sandblast the rebar? That would convince me at least that it's safe to cook on at that point, otherwise a nice bleach bath several days before you plan on cooking so you have time for a proper soaking, rinsing and drying period. I assume that this is a...
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