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Well I first wanted to take a minute to again thank Jerry for lending a hand and leading me to the completion of my UDS. Finished the drum on Saturday, sanded, painted, seasoned on Sunday and completed the first smoke on Labor Day as planned. 
My guests were treated to a very special inaugural smoke.
The fire basket, what a sweet design Jerry!
The best (cleanest) she's ever gonna look.
Seasoned and assembled, ain't she purdy?
Cranking away with my helper! Let's load it up!
First customer a 10# NY strip roast. I rubbed with some Bovine Bold, Montreal steak, and a light coating of Pappy's underneath, cooked at 250 to 140 degrees internal. Only took 2 hours, rested, and sliced thin. Melted in your mouth tender and was a big hit with the crowd. Tasted better than prime rib!
Next up were a rack of trimmed spares and some BB ribs. 2.5-2-1 at 250 and they were a little to tender for me, but my wife loved them. Apple juice soak, light sprinkle of bovine bold and then some yardbird rub for some heat and color. Foiled with a bit of sauce and beer. Back on the grill I basted them with the juices from the foil mixed with the sweet sauce. Smoker steamed up pretty good when I hit them with the final coat of thinned sauce. Mmmmmmm smell that?
Things got real crazy as I boiled the sweet corn, grilled a foil pouch filled with peppers, onions, butter and potatoes, fresh garden veggie skillet, and my crowd showed up. So sorry no plated pix, as things got real busy, but it was a big HIT!
Thanks for checking out my first drum smoke. The drum rocked and controlling temps was easy. I will donate my Brinkman to hook someone else on smoking.
My guests were treated to a very special inaugural smoke.The fire basket, what a sweet design Jerry!
The best (cleanest) she's ever gonna look.
Seasoned and assembled, ain't she purdy?
Cranking away with my helper! Let's load it up!
First customer a 10# NY strip roast. I rubbed with some Bovine Bold, Montreal steak, and a light coating of Pappy's underneath, cooked at 250 to 140 degrees internal. Only took 2 hours, rested, and sliced thin. Melted in your mouth tender and was a big hit with the crowd. Tasted better than prime rib!
Next up were a rack of trimmed spares and some BB ribs. 2.5-2-1 at 250 and they were a little to tender for me, but my wife loved them. Apple juice soak, light sprinkle of bovine bold and then some yardbird rub for some heat and color. Foiled with a bit of sauce and beer. Back on the grill I basted them with the juices from the foil mixed with the sweet sauce. Smoker steamed up pretty good when I hit them with the final coat of thinned sauce. Mmmmmmm smell that?
Things got real crazy as I boiled the sweet corn, grilled a foil pouch filled with peppers, onions, butter and potatoes, fresh garden veggie skillet, and my crowd showed up. So sorry no plated pix, as things got real busy, but it was a big HIT!
Thanks for checking out my first drum smoke. The drum rocked and controlling temps was easy. I will donate my Brinkman to hook someone else on smoking.
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