You should put a side handle on it....and maybe some side wheels.....you know, kinda like a dolly. That way you could roll it around the patio when needed.
TB's UDS ROCKS!!
- Thread starter texas blues
- Start date
I use a 2 wheel hand truck to move it around. I thought about getting a regular round barrel dolly but reckoned it to be too girly man looking. 'Sides, I have to move it to the other side of the back yard off in the rock landscaping both to keep missylou away from it and also mrs. blues gets pissed when smoke from any smokers seeps in between the sliding glass door and the bluesdawgy door.
Installing the thermometer here in a bit. Also stopped by the hippy joint on my way home from trabajo. Was hoping for a whole brisket but all they had was a 6# center cut. In a little while I'mma' gonna' do up a rub and commence some heavy pettin' on 'dat brisket!
We in 'bidness now!
Got a rub going. I like to keep it simple. Brown sugar, granulated garlic, kosher salt, hungarian paprika, mexican oregano, and a liberal dose of PF's Trini-Scorp powder. Boom shaka laka!
Here's the brisket, a center cut.....
Heavily petted and rubbed up...
It's chillin' in The Blues Fridge out in teh garage now gettin' all happy for manana.
Here's the brisket, a center cut.....
Heavily petted and rubbed up...
It's chillin' in The Blues Fridge out in teh garage now gettin' all happy for manana.
There's no shortage of smooches and loves for missylou in this house. I love mrs. blues but....I do love my 'dawg! My mother has an Aussie that I would dearly love to take too....a 1 1/2 yo merle with one blue eye.....I am such a sucker for these 'dawgs...
BBQ Web rocks!! Those cats might come off as as bunch of hicks but they are anythang but....hot blue & rigtheous they are...GUUUUUUUD!!
Oak is good, but being Texican, I have a soft spot for mesquite. I even like it for smoking salmon.
This went on the UDS at 2:53pm dry ditch time. The 'thang has 4 of six vents plugged top vents closed and it's rock steady a@250F. This is how it looked when it went in....
10 4 on that...I would have never had a clue unless I read your post on (I think) chicken glazed with hot sauce.
Went right to it and have watched most. had to show my mom the other day when she was here. Now shes given the old "Thumbs up"..
Much obliged. I just pulled the brisket and it is wrapped in foil and resting. The bad 'thang is I have drank several brewhahaha's and pic's won't be forthcoming until tomorrow...holy smoke..where's Jay?
AlabamaJack
eXtreme
I would have expected nothing short of this masterpiece from you TB...well done...
<===== will be grilling today also...
<===== will be grilling today also...
As requested Sir AJ...one masterpiece coming up. I got some real Texican style brikky right here! Prepare to drool heavily!
It's got the bark, and some bite. Tender and deeeeeelicious.
A little mac salad was just perfect with this. Notice no sauce in any of the pics. This is Texas bbq..IT DON'T NEED ANY!!
All n' all, I have to say that the UDS far exceeds my expectations. The plug method of venting was very efficient and I could dial up or down the heat and the smoke. Very easy to control. Super simple design. This is definitely the best bbq I have ever used and I highly recommend that everyone into real que build one. When I was at Home Despot I bought a digital pokey style thermometer. I DID'NT USE IT! I reckoned 45 minutes per pound and another 45 to rest. It was right on!
I'll be eating breakfast brikky burrito here shortly....have mercy!
Made in America, tested in Las Vegas!
It's got the bark, and some bite. Tender and deeeeeelicious.
A little mac salad was just perfect with this. Notice no sauce in any of the pics. This is Texas bbq..IT DON'T NEED ANY!!
All n' all, I have to say that the UDS far exceeds my expectations. The plug method of venting was very efficient and I could dial up or down the heat and the smoke. Very easy to control. Super simple design. This is definitely the best bbq I have ever used and I highly recommend that everyone into real que build one. When I was at Home Despot I bought a digital pokey style thermometer. I DID'NT USE IT! I reckoned 45 minutes per pound and another 45 to rest. It was right on!
I'll be eating breakfast brikky burrito here shortly....have mercy!
Made in America, tested in Las Vegas!
that is a work of art TB! , hot blue and rightous indeed. I got one question though, how do you tend to the fire while smokin? or didnt you you have to mess with it all.
I started the fire basket with about 2 pounds of regular ol' kingsford. Fired that up with a propane weed burner and got that going. I then added about 4 -5 pounds of big lump cowboy charcoal along with about a pound of mesquite chunks. I left the vents wide open to start the brisket and it jumped to about 325f. i let it go about 30 minutes and then closed the vents and started plugging holes. About 2 hours in it was rock steady @250f and then I added one more plug pushed in only half way which brought it down to 225f. It didn't budge from there until I pulled the brisket off. As it was the first time using the UDS I was checking on it every 20-30 minutes but really didn't need to. This 'thang is pretty much fire and forget.
The only BAD 'thang is that I put some of PF's trini-scorp powder in the rub. The brikky has some heat to the bark and is awesome but...........mrs. blues is not a chilehead and was sooooo looking forward to eating this. I cautiioned her that is most likely too hot for her. She is unthrilled at the moment and I am in the doghouse. No really!