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8 Butts on the UDS's
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SoEzzy
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PostPosted: Fri May 22 15 3:57 pm    Post subject: 8 Butts on the UDS's Reply with quote

So I needed to get some butts cooked for an event tomorrow evening for my boys, so we fired up the 85 gallon UDS and put 4/5 ths of a case of butts on.



Please excuse the mess, started the charcoal with the weed burner.



Starting to get up to 200°. The thermometer is set so that when the needle is straight up the temperature is running at 250°.



Running at 285° just about to put 8 butts in the pit, it will settle down at a lower temperature once the meat is in.



Here's the lid, hanging off the longer bolts through the handle.



These are the topped and tailed cans than separate my grates.



Second layer of butts, panned as I want all the juices to help finish the meat.



Running at 265° settling down to the cook at 250°!



4 hours into the cook, starting to get some color.



5 hours into the cook. smells wonderful! Wink I so wish there was smellovision!
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jeepdad
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PostPosted: Fri May 22 15 4:50 pm    Post subject: Reply with quote

Please make pictures no longer than 650px on the longest side!

Please read PMPNLT650pxOTLS!


Last edited by jeepdad on Fri May 22 15 5:26 pm; edited 1 time in total
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jeepdad
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PostPosted: Fri May 22 15 4:51 pm    Post subject: Reply with quote

Haaaaaaa! I couldn't help myself! Very Happy

Nice smoke up there Chris. The UDS is a great piece of gear. All the best.

--Dan
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SoEzzy
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PostPosted: Fri May 22 15 5:09 pm    Post subject: Reply with quote

Got ribs to go tomorrow as well! Wink
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jess
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PostPosted: Fri May 22 15 6:01 pm    Post subject: Reply with quote

Looks like you are one busy bear, but it is fire season Smile Looking good..
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Smokin Mike
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PostPosted: Fri May 22 15 7:43 pm    Post subject: Reply with quote

Good to see you posting up some meat on the smoke Chris.

Your backyard looks a lot like my back yard. Shocked
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k.a.m.
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PostPosted: Fri May 22 15 10:43 pm    Post subject: Reply with quote

Mighty fine looking start on those Butts. Very Happy
I am glad to see you getting to cook Chris. Very Happy I look forward to seeing the finished product. Very Happy
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Smoke Point
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PostPosted: Fri May 22 15 11:36 pm    Post subject: Reply with quote

Could you share a little more detail on how you’re doing those butts. I love the idea of being able to save the juice for reheating. I had thought about cooking in pans, but haven't found much info on it.

Does putting 3 butts in one pan like that change how they cook? Does cooking in the pans change the texture?

I do a huge cook once a year for church, and being able to pan the butts like you did could really make my cook easier.

Thank you for all you do for the ring, and any advice you care to share.

Ben
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Rayzer
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PostPosted: Sat May 23 15 12:30 am    Post subject: Reply with quote

Jeepdad, now that was too freaking funny! Laughing Laughing Laughing
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Maniac
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PostPosted: Sat May 23 15 1:58 am    Post subject: Reply with quote

Rayzer wrote:
Jeepdad, now that was too freaking funny! Laughing Laughing Laughing


+1 Cool

as stated before...good to see a cook by the bear Exclamation
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PostPosted: Sat May 23 15 2:34 am    Post subject: Reply with quote

Maniac wrote:
Rayzer wrote:
Jeepdad, now that was too freaking funny! Laughing Laughing Laughing


+1 Cool

as stated before...good to see a cook by the bear Exclamation


+1 Cool

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SoEzzy
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PostPosted: Sat May 23 15 4:20 am    Post subject: Reply with quote

Good to be cooking again guys, it's been 3 weeks since a little 2 rib rack cook! Wink

Panning does change the cooking, if I had cooked 2 over 2 butts on 2 UDS's then I would not have panned from the word go, I would have waited 4 - 4.5 hours and then panned them. With trying to save charcoal I decided to cook all in one and to cook a little hotter than I usually cook.

When you pan, you need to pay more attention to rotation, bottom to top, and in the case of 3 in the pan, ends to middle and middle to ends.

I swapped grates over, shut down the intakes wait 5 minutes, pop the lid, take out the top grate put it on the table, take out the cans, take out the bottom grate, put that on the table, grab the top gcate put that on the bottom, put the cans back in, put the ex-bottom grate on the pop, put the lid back on, walk away for 10 minutes, come back after 10 minutes reopen the intakes to the stable position that it was running at.

I gave them 2.5 hours as they were, then changed bottom for top, at 4 hours, I changed bottom for top, and center butt to the left hand side and lhs to center, at the 5 hour mark, I changed bottom for top, and changed Right Hand side for the center, and the center to the rhs.

I changed things around at 7 hours, 8.5 hours and 10 hours, after the 8.5 hour mark the ones that were on the bottom grate at that time were running 201° / 197° / 199° and the single was at 202°.

I don't mind cooking 6 butts, (3 up, 3 down), on a big 85 gallon UDS, and not panning them, but you have to stay on top of the cooker once you get into the 160 - 165° internal temperature, because the sound of all the fat and water rendering out, will make you think someone has fitted a waterfall in your pit, (just from the splash and sizzle noises), with the waterfall comes a 15 - 20° drop in temperature due to the heat being taken out of the charcoals, it's one way of spotting the "stall", the problem that some folks have is, that they adjust for the drop, by opening extra intake, but once you are through the stall, you will struggle to tame the run away pit if you don't catch it quickly enough. once a UDS gets out of control, you can chase stable temperatures for a couple of hours and still not manage to get back to "low and slow".

I counter that, when cooking more than the 6 butts, I like to pan from the start, the other thing that it does, is cut back a little on the smoke circulation, to counter that I would check the wood at the 5 hour mark, and if it's burned out already, I will add more smoke wood at that time, and continue to add smoke wood if it's for the family. Yesterdays cook was for extended family and friends, some of whom are not used to eating smoked foods, and are used to a relatively bland flavor profile, so I wasn't worried about to little smoke on this cook, rather too much could cause a problem.

I hope that helps you out Smoke Point?
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Smoke Point
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PostPosted: Sat May 23 15 5:42 am    Post subject: Reply with quote

Thank you, that was just what I wanted to know. This could make life a lot easier for me on larger cooks. I will definitely be trying this.

Ben
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SoEzzy
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PostPosted: Sat May 23 15 5:58 am    Post subject: Reply with quote

We have 3 drums cooking today, my 2 UDS's and a friends BDS.







12 racks of ribs trimmed St Louis style.



3 racks in the BDS.



3 racks flipped in the BDS.



5 racks in the middle UDS, 2 on the bottom rack and 3 on the top rack.



5 racks flipped in the middle UDS, 2 on the bottom rack and 3 on the top rack.



4 racks in the middle UDS, 2 on the bottom rack and 2 on the top rack.



4 racks flipped in the middle UDS, 2 on the bottom rack and 2 on the top rack.

They've been running for 2.5 hours, just before 4 MST, going to over cook them to "fall off the bone", so that most folks will drool over them! They are very meaty ribs, and I think somewhere between 4.5 and 5 hours should see them done, (over done)! Wink Rolling Eyes Laughing
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zski
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PostPosted: Sat May 23 15 6:07 am    Post subject: Reply with quote

Everything is looking delicious so far. I happen to know of an easy way of getting all those butts pulled.
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SoEzzy
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PostPosted: Sat May 23 15 6:34 am    Post subject: Reply with quote

I appreciate that zski, but I did the pork pulling the old fashioned way between 5:30 and 6:45 this morning, all but one of the 8 butts pulled as smooth as you like, the last one was the bane of the case.
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BUGSnBBQ
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PostPosted: Sat May 23 15 11:48 am    Post subject: Reply with quote

Maniac wrote:
Rayzer wrote:
Jeepdad, now that was too freaking funny! Laughing Laughing Laughing


+1 Cool

as stated before...good to see a cook by the bear Exclamation

+2 Laughing

And yeah, looking good!
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Canadian Bacon
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PostPosted: Sat May 23 15 7:03 pm    Post subject: Reply with quote

Wow Chris you are really giving those drums a workout....nice to see all those butts packed in the drums,
really shows how much cooking space there is in a drum when you have two racks....nice job on everything.
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k.c.hawg
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PostPosted: Sat May 23 15 10:05 pm    Post subject: Reply with quote

This is looking like a very extended family cook!!! Ribs are showin out!! Hope you have a great family gathering Chris and all the bland eaters get a belly full of goodness!
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Last edited by k.c.hawg on Mon May 25 15 4:08 am; edited 1 time in total
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BRBBQ
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PostPosted: Sat May 23 15 10:21 pm    Post subject: Reply with quote

Wow that all looks great, 2 questions.. 1) After cooking the butts in the pan, do you separate all the grease or just mix it all with the meat 2) did you cover the pans with foil at any time during the cook?
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