AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: ThunderDome on October 11, 2011, 11:47:04 am
-
Nice long title there ???.
I recently got a deflector for my UDS (Thanks Buford/Fat Charlie!), and finally thought it was cool enough out to get it goin. Also, last week I picked up a Pitmaster IQ from BBQ Island so I thought I'd try them both out on the same day.
Went to Wally World to get a brisket for my big over-night test of the Pitmaster & Deflector, but ended up finding a cheap pork picnic roast, and a slab of center cut beef ribs. I decided to do some day-time testing with the ribs and roast.
I used The Good One Lump, and peach wood chunks in the fire basket.
Got the deflector installed about 10 inches above fire basket w/ 3 screws, and all I needed to get the Pitmaster IQ installed was a 3/4" to 1" coupler ($3)
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6204.jpg)
Here's the beef ribs. I was drawn to them because of the price and figured since I've never smoked them, it would be an inexpensive attempt @ trying them.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6207.jpg)
Seasoned the ribs w/ Fast Eddies rub, Mad Hunky, & some Montreal. Again, I've never tried these, and at a lot of restaurants, theyre still sorta tough.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6211.jpg)
Seasoned the pork roast with Plowboys Yardbird
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6212.jpg)
And here is the big over-night test subject. A 13 lbs packer from Walmart
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6213.jpg)
Trimmed up some hard fat
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6216.jpg)
Other-side. I seasoned this one with Fast Eddies Rub, Mad Hunky, and Montreal as well. Added a lil extra brown sugar before I wrapped in saran-wrap, and put in the fridge for about 6 hours.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6217.jpg)
Here's the ribs and roast after a few hours. Deflector catching a good amount so far. Shortly after this I installed my ET-73 on the outer portion of the grill to see how uniform the temps were across the grate from the deflector
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6219.jpg)
Took the brisket out an hour and a half before I wanted to put on the smoker to get to room temp
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6220.jpg)
Here we are after about 6+ hours. Ribs done, and I was hoping for the best
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6225.jpg)
-
A couple of the bones could twist out, the others I sliced w/ not much resistance
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6229.jpg)
Closeup. Damn these were good. Why haven't I been making these all this time?
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6237.jpg)
Sliced and Pulled. Most likely going to make Pazole with it
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6244.jpg)
By this time, I had shut off the pitmaster, closed the intakes, and topped off the fire basket with some more lump. I set the fire basket back in, and turned on the Pitmaster and set @ 225. The fan re-stoked the coals from earlier in day w/o needing to light up more in the chimney. So that was cool.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6248.jpg)
Here's a close-up. Green is good. The fan is extremely quiet. Hard to tell when it goes on if there's other noise around
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6249.jpg)
So the brisket went on at 8PM sharp Saturday night. I woke up twice in the middle of the night, and my ET-73 read 231 both times. 6 Degrees off from what the pitmaster was set at. So success w/ the deflector.
At around 6:30 am I got up and the Green light was steady, w/ a nice stream of thin smoke coming out of the lid. It smelled great on the patio. Took off lid to this
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6250.jpg)
At 172 Degrees I.T. I brought in the brisk and took the point off.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6254.jpg)
I put the point back on the smoker uncovered, while I foiled the flat, and it went on my indoor smokeless cooker @ 230 degrees until it hit 195
Once the point got to 180 or so, I foiled for the remainder and took it up to 200, then cubed it up
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6260.jpg)
Re-seasoned, and coated with a modified oklahoma style sauce
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6262.jpg)
-
Here's the Burnt Ends out of the smoker (prolly were on for 2 more hours). I really wanted to render the fat in these.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6265.jpg)
Here we are after almost 20 hours of smoking (minus the 2 hours I snuffed it out). Still goin strong from overnight smoke, Light still green.
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6269.jpg)
And here's the sliced flat
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6272.jpg)
(http://i971.photobucket.com/albums/ae195/ThunderDomePB/100811-Brisket%20Beef%20Ribs%20and%20Picnic%20Roast/IMG_6275.jpg)
I loved the Pimaster, it paired w/ a UDS is almost unsportsman-like. I would recommend it for sure. The deflector did it's job, and will post pics of the amount of ash I went through, as well as how much the deflector caught.
-
"..my indoor smokeless cooker..." I love euphemisms! That's some beautiful meat you have there. Congrats!
-
Looks like an awesome cook. I'm missing my UDS right now.
-
Awesome pics and thanks for the review.
-
nice job TD! how did ya like the "good one" lump.........not sure if it will work since there are some big chunks (damn near tree limbs) but "ono" is some good lump as well.....they have it at BBQ ISLAND.
-
Thanks Guys
Rob,
The Good One Lump is my go-to lump. I have yet to get any big pieces....in fact, I've had the exact opposite experience with those 2 brands of lump.
ONO
(http://www.nakedwhiz.com/lumpdatabase/bag91overv.jpg)
(http://www.nakedwhiz.com/lumpdatabase/bag91sort.jpg)
THE GOOD ONE
(http://www.nakedwhiz.com/lumpdatabase/bag87overv.jpg)
(http://www.nakedwhiz.com/lumpdatabase/bag87sort.jpg)
I tried ONO and felt like I was sold a bag of Hawaiian Mesquite. That has huge mesquite sized chunks. Very creosotish. I wrote a review awhile back on this exact topic. It was fine when grilling hot like mesquite though. Got nice & hot & held well on the kettle w/ some Carne Asada
Here's the review
http://www.smokingmeatforums.com/products/the-good-one-20-lb-natural-hardwood-lump-charcoal/reviews
I have gone to The Good One almost 100% in the UDS
-
Looks Awesome TD....Nice Job
-
Very nice looking drum you got there love the logo. It turns oily some nice food also
-
Thanks for the review and pics.
I love my iQue 110 and am really looking forward to hooking it up to my new UDS.
I did a couple test runs last weekend to see how temps held while cooking some fatties. Waiting to paint the drum this weekend then some longer cooks with butts and finally a brisket.