First Smoke in the Honduran UDS

[JOHN CLOW]

i finally got this UDS ready to work. Simple and basic. Today is the inaugural smoke with a 14# whole briskest.

For your East Texas boys...y’all may know of Bodacious. My son is starting at LeTourneau U. In the fall and I picked this rub up while on visit back last Aug. Finally getting to put it to good use.

Here’s some pics of the start. I’ll try to remember in the thick of getting it off to post some of the finished product. Looking forward to introducing some Honduran friends to some good brisket. Hope it turns out.

 

[WaterRat]

Very cool, good luck! Did you have to specially request a brisket cut or is it a regular cut there?

 

[JOHN CLOW]

Very cool, good luck! Did you have to specially request a brisket cut or is it a regular cut there?

It is not. The brisket cut here (pecho tajo) is thin(1-1/4 thick) with all the fat trimmed off. I found this at place called The Meat Store in San Pedro Sula (3 hr drive away) and was imported. I saved the fat I trimmed off this one and am gone try to pin it to the top of what I can buy local. It probably won’t take as long to cook as a normal flat. I’ll have some fun, and frustration too, in figuring it out.

 

[JOHN CLOW]

Not sure if anyone will see this but I have been stalled out at 150* for a couple hours. It got up to 150* about 2 hrs into the smoke. Is this something sort a normal. I’m gonna push on throuit but this doesn’t seem normal to me from what I’ve read.

 

[fivetricks]

UDS cookers do tend to cook very fast. But I would double check the accuracy of your thermos. But even if it did run up to 150 fast it will stay in that stall for a good bit.

 

[6GRILLZNTN]

If your pit temps are stable, I would just ride out the stall. You could also do the “Texas Crutch” and foil it until it’s done.

 

[JOHN CLOW]

Just checked the IT with another therm and it’s running true. The UDS temp, with a couple exceptions is running steady 230-245. It’s just gonna take some getting used to and getting to know this smoker. I made a MiniWSM several years back which was how I got started. And I’ve used my 22” kettle a bit too. This is different but I like it. Doing some ribs and pork loin next weekend. It’s gonna be fun practicing. Thanks for the encouragement and I’m just gonna power on through it. I have all day and we aren’t eating it til tomorrow.

 

[JOHN CLOW]

Made it to 198*. 9-1/2 hrs. I was expecting more. We’ll see after the rest.

 

[6GRILLZNTN]

Nice bark!

 

[SmokinAl]

Looks awesome!!
Al