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  1. waucedah

    9th UDS Build

    Just Finished smoking a 19lb and a 12lb Brisket at the same time on my UDS It is hard to beat something so simple that can cook 30 - 40 lbs of meat in one smoke 9th UDS built for Jeff and Jackie
  2. waucedah

    Beef Brisket Rub Darn Tasty on Burnt Ends

    PATS BRISKET RUB 1/3-CUP BROWN SUGAR ¼ CUP COARSE GROUND BLACK PEPPER ¼ CUP TABLE SALT ¼ CUP PAPARIKA ¼ CUP ONION POWDER 1-TEASPOON CHILI POWDER ½ TEASPOON CAJUN SEASONING ½ TEASPOON GROUND OREGANO ½ TEASPOON GROUND MUSTARD ½ TEASPOON GROUND CAYENNE PEPPER ¼ TEASPOON GROUND ALLSPICE...
  3. waucedah

    LO NO Salt, LOWER CARB BBQ Sauce and Great Jerk Rub

    Pretty good stuff SAUCE 4 cups crushed tomato's  no salt   large can 1 can tomato paste no salt 1/2 cup apple vinegar 1 cup water 1/2 cup molasses 6 teaspoons Worcester sauce 2 Tablespoons ground Black Pepper 1 teaspoon Cayenne pepper 3/4 cup brown sugar   (Spenda) 6 cloves of...
  4. waucedah

    University of Michigan UDS

    for good friends that like U of M
  5. waucedah

    4 degrees outside 16 pounds of pork butt started at 9:30am

    still going       gotta love the UP
  6. waucedah

    Smoking in SW Michigan

    Christmas Week 10lbs brisket  turkey breast   20 brats The son did a great job on his UDS       Go Pack!
  7. waucedah

    15 lb Green Ham with bone in

    looking for best information on curing and smoking have checked the forum, but still could use some help
  8. waucedah

    Any Events in Northern WI. or the UP of MI.

    Thanks
  9. waucedah

    New UDS for Daughter, will be shipping to NH.

    The start- will post pictures
  10. waucedah

    Pork Spare Ribs in a MES 30

    Please give me any tips or hints. These will be my first in the MES Thanks
  11. waucedah

    Green Bay Packer USD in the works

    For the son and daughter-in law still working on it, need to add smoke chimney, drum dolly and Weber condiment rack. also I am looking at adapting a rotisserie for this UDS
  12. waucedah

    First Beef Brisket

    I have been searching the Forum for tips on Brisket. I have a large brisket, with the point and flat- moderate amount of fat. I will be using my new UDS, Monday I will season the cooker-first burn Will keep reading, but please chime in with your best recommendations. Thank You
  13. waucedah

    Wild Black Cherry

    ? I have a lot of wild black cherry on the property. The bark and roots are said to have a acid that is bitter and used in cough meds. That being said if I de-bark it, has anybody any experience with this wood. Thanks
  14. waucedah

    Thermostat type and Brand for a UDS build

    Almost done with the UDS, down to adding wheels/drum dolly and thermostats. ? looking for recommendations on type and brands of thermostats to use for the UDS 1-2 to be mounted on the drum or Weber lid. and a electronic to be run through a chase into the drum and left with the UDS will post...
  15. waucedah

    Starting first USD

    I have a food grade, heavy Gage metal, stainless 55 gallon drum. The drum was made in the late 1950's in a lot of 100 at the cost of $200 each.  I have one made into a wood burner for my pole barn I have used it for over 25 years with no apparent wear or damage. The drums are heavy wall and...
  16. waucedah

    New Member

    Just started smoking meat with a electric smoker. Used both the rub and sauce from Jeff they were great. (pork butt) Plan on two beef briskets this weekend. Looking at building a ugly drum smoker, however except for the racks and charcoal basket it will be all stainless any hints on a UDS...
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