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You got it, SoloQue.
I got plenty, Frank.

1.5 hours left. internal temp 136
oh- I've been spritzing with a port wine-RC Cola mix.

":LG"???

thanks not much sleep but alot of fun!- kinda on a whim and horse-assin' it. I'm trying to decide if I should rub homemade blackberry jam on it at the end or blast the heat to crisp the skin for a psuedo-cracklings effect.

brined for 14 hours ( brown sugar, salt, booze, sage, rosemary) scored skin, rubbed yellow mustard, garlic, onion powder an a wee bit of "squeal" from Oklahoma Joe's. put on Frank Cox's UDS at 6 am. lump, briquettes, mesquite. target UDS temp 235 ( jumpin' all over- wrapped UDS in moving blanket, Ta...

dcman (The Czar) wrote: ...I would complain to the boss....who makes a UDS with a flat lid?

haaahaa

dudes- thanks for all the wisdom. I'm thinking I can pull this off. Ill hunt around for a weber lid, Soloque. great Idea, Rick. That sounds like a good alternative if I can't find one. You bet I saved my receipt, Smokinff. I hear that, Smokeone. sounds like it, huh? I should come down to Rolla anyho...

I was able to go back and look at some pics- I think it may fit- barely, if.

Frank Cox made me a smokin' UDS. I've been pretty excited about doing a turkey on it this year. As I sit at work daydreaming about this endeavor- something just occurred to me.- maybe the bird won't fit. It's a flat lid. I'm stuck at work- no way for me to tell. Oops. Anybody have any idea? Thanks a...

remind me to tell ya all how Frankfooter walked up on me n Polar Bear like he owned the stuff. good times. Polar Bear is the digs.

actually, now that I have payment in pocket from Frank's mom. disregard all previous posts.

I just want to give a shout out to Frank Cox. We did a photo/smoker trade. All he did was bury the smoker bug deeper than an Emerald Bore Ash inside uh Ash Tree. I got the bug fer shore. Anyways- it was a real pleasure workin' for him at the Royal. This guy is Aces. You'd think he was Irish. Thats m...

Frank has a rough job

frank cox and David n Sara hard at work.

Thanks a million Yancey. It was a blast having ya at the gathering as well as at Shawnee Contest. Always remember, your more then welcome anytime my rig is cooking. I enjoyed hangin' with you and your crew. thanks for being hospitable to me, pops and Alicia. So- "if the rig is uh smokin' come uh kn...

Thanks all! It was worth it. You guys are amazing at what you do, from building to smoking. thanks to you guys my taste buds have been heightened to the highest degree of palatibility. Sucks for the BBQ joints I used to frequent. And I just noticed that I have been given a title. Quite the honor. Wa...

Awesome- Thanks Rick!
Is that the "burnt ends"?

Holy Guadalajara!!!



Over and Beyond. GREATLY appreciated!!!

"You're okay, Cougar. Just stay on my wing. I'll take you all the way in."
"Easy Cougar...Just a walk in the park, buddy."

Okay- gong to do my first brisket this weekend. :-ss I've done ribs and pork butt in the past, but it's been a coon's age and never a brisket. So- at the Good 'Ol Boy Gathering I paid attention to Frank Cox's prep. But did a lot of :beer: Thank goodness I took some decent pics of the trimmin' and ru...

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I'll be stopping by, Smoker T. to grab a few shots and to eat your cookies.
Lemme know if you need anything.
Here is the digits:
Ph8163087498