JohnTheBrewist
Well-Known Member
Since building my UDS, I've made spares three times. I've used the 3-2-1 method each time. The first time, I didn't have the temp under control yet and it had gotten to 350*. They tasted great but were a little over-done (meat completely falling off the bone. The second time, temps were under control (230* the whole time), but for whatever reason I wasn't impressed. The 3rd time, again temps were under control, but the meat came out very dry and somewhat tasteless; didn't really pull back from the bone either.
I'm planning to try again this weekend, but thought I'd look for some suggestions as to what I may be doing wrong.
I'm using a St. Louis cut and my own rub that I put on over mustard about an hour before cooking. The rub is, for the most part, brown sugar, paprika, pepper and salt.
I'm a good cook and understand the whole "cook to temp not time thing" but for now, I'm trying to get a good grip on the low and slow method in my UDS, so I'm trying to keep popping the lid to a minimum.
Any thoughts?
Thanks,
Moose
I'm planning to try again this weekend, but thought I'd look for some suggestions as to what I may be doing wrong.
I'm using a St. Louis cut and my own rub that I put on over mustard about an hour before cooking. The rub is, for the most part, brown sugar, paprika, pepper and salt.
I'm a good cook and understand the whole "cook to temp not time thing" but for now, I'm trying to get a good grip on the low and slow method in my UDS, so I'm trying to keep popping the lid to a minimum.
Any thoughts?
Thanks,
Moose