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This smoke is in honor my friend and mentor Dan Johnson, Capt Dan rest pain free now, See you on the other side brother!
We start with a new rub - Capt Dan and the Jello shot queen rub -
That starts with some roasted chilis - this is where the children run coughing and choking out of the house works much like tear gas. These chilies are dried pasilla chili, also called poblano chili.
After roasting, remove the stem and seeds - I do this for all chilies for the exception of the Japones chili. The seeds add a very bitter flavor so I get rid of them. If you can get the stem out of one end the seeds just pour out.
I ground very fine, the pasilla chili - these 6 chilies gave me 1/2 C roasted ground chili.
I used three different chilies for this rub, all ground to different textures - as you can see here, the lightest colored chilies are the Japones you can also see the seeds from the Japones, its basically "red pepper flakes".
The final result is Capt Dan and the Jello Shot Queen rub -
I had mistaken a london broil for a small chuckie in the freezer - that wouldn't do, so I set off to get a chuckie - I went to the local butcher here, no more chuck roast - we do however have a beef shoulder clod - well that's even better! So here is my Capt Dan clod, he loved these as much a chuckie. 13 Lbs of beast!
The infamous "Score" yes Danny boy, I use the score every time!
Injected? but of course with top secret "chit" (not in a Red Wings cup tho)
Here after injection, just drizzled the slather on prior to rub
All Rubbed prior to wrap and rest!
BB's maiden voyage - beef clod ala Danny boy, Slainte.
This is the first UDS I have ever smoked on - I am amazed at the efficiency of drum - blows my mind. I will have to take better notes (like take notes literally paper and pen) I used RO lump with some cherry - I think by the time the charcoal settled in the basket I had half a basket, and should have had a full basket - after about 6 hours my temps started dropping from 325/350 to 250, then 225... and we were only at 174* internal - all during this cook we watched this emerge and grow, this was at 200 acres, now this a.m. it is 1200 acres -
this shot was after 3 hours in - I had to peek...
When the temps got to 220* I pulled it off to finish in the oven - I was pretty sure I was out of fuel
with a UDS how the heck do you check? (When I lit the drum, Cabana boy says "no way I am pulling that out to add fuel mom" - ok Timmmmmeh duly noted, you won't have to, that is the beauty of a drum.... I guess if you start with the proper amount of fuel to begin with.... 
here we are out of the oven internal temp 205*
All pulled -
Capt Dan was a great friend to me, his name, his avatar they are household names around my home - I have been part of this forum since the start, and prior to that came from the dark side. Dan taught me so much about smoking, but more about life. Cabana boy grew up with Capt Dan's wisdom - plenty of times I received advice from Dan regarding raising a teenage boy, how to fix a garbage disposal (Erain thx for your help on that too!) and well the hockey smack? sheesh... lots of late night chat rooms, and private messaging on Facebook. He inspired a couple of friends of mine who are both dealing with cancer at the City of Hope, he took time to share his experience and beliefs with them.
We morn the loss of a great friend but rejoice in the fact that he is pain free. I know he is fishing Steelhead right now. He has a pretty darn good bbq team hanging out with him as well.
Thank you Danny, for all the knowledge around the smoker and around the fire pit, this ones for you!
Capt Dan - chuckie's in love
http://www.smoked-meat.com/forum/showthread.php?t=1130
We start with a new rub - Capt Dan and the Jello shot queen rub -
That starts with some roasted chilis - this is where the children run coughing and choking out of the house works much like tear gas. These chilies are dried pasilla chili, also called poblano chili.
After roasting, remove the stem and seeds - I do this for all chilies for the exception of the Japones chili. The seeds add a very bitter flavor so I get rid of them. If you can get the stem out of one end the seeds just pour out.
I ground very fine, the pasilla chili - these 6 chilies gave me 1/2 C roasted ground chili.
I used three different chilies for this rub, all ground to different textures - as you can see here, the lightest colored chilies are the Japones you can also see the seeds from the Japones, its basically "red pepper flakes".
The final result is Capt Dan and the Jello Shot Queen rub -
I had mistaken a london broil for a small chuckie in the freezer - that wouldn't do, so I set off to get a chuckie - I went to the local butcher here, no more chuck roast - we do however have a beef shoulder clod - well that's even better! So here is my Capt Dan clod, he loved these as much a chuckie. 13 Lbs of beast!
The infamous "Score" yes Danny boy, I use the score every time!
Injected? but of course with top secret "chit" (not in a Red Wings cup tho)
Here after injection, just drizzled the slather on prior to rub
All Rubbed prior to wrap and rest!
BB's maiden voyage - beef clod ala Danny boy, Slainte.
This is the first UDS I have ever smoked on - I am amazed at the efficiency of drum - blows my mind. I will have to take better notes (like take notes literally paper and pen) I used RO lump with some cherry - I think by the time the charcoal settled in the basket I had half a basket, and should have had a full basket - after about 6 hours my temps started dropping from 325/350 to 250, then 225... and we were only at 174* internal - all during this cook we watched this emerge and grow, this was at 200 acres, now this a.m. it is 1200 acres -
this shot was after 3 hours in - I had to peek...
When the temps got to 220* I pulled it off to finish in the oven - I was pretty sure I was out of fuel
with a UDS how the heck do you check? (When I lit the drum, Cabana boy says "no way I am pulling that out to add fuel mom" - ok Timmmmmeh duly noted, you won't have to, that is the beauty of a drum.... I guess if you start with the proper amount of fuel to begin with.... here we are out of the oven internal temp 205*
All pulled -
Capt Dan was a great friend to me, his name, his avatar they are household names around my home - I have been part of this forum since the start, and prior to that came from the dark side. Dan taught me so much about smoking, but more about life. Cabana boy grew up with Capt Dan's wisdom - plenty of times I received advice from Dan regarding raising a teenage boy, how to fix a garbage disposal (Erain thx for your help on that too!) and well the hockey smack? sheesh... lots of late night chat rooms, and private messaging on Facebook. He inspired a couple of friends of mine who are both dealing with cancer at the City of Hope, he took time to share his experience and beliefs with them.
We morn the loss of a great friend but rejoice in the fact that he is pain free. I know he is fishing Steelhead right now. He has a pretty darn good bbq team hanging out with him as well.
Thank you Danny, for all the knowledge around the smoker and around the fire pit, this ones for you!
Capt Dan - chuckie's in love
http://www.smoked-meat.com/forum/showthread.php?t=1130
" -- 
Dan is right proud of ya! 
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