I have been doing a decent amount of smoking on my UDS lately. I have had great results with the hot and fast method over the low and slow. To my tastebuds it's as good or better. And for the amount of time needed, it's a no brainer. Here is a great link for Hot and Fast brisket: http://www.patiodaddiobbq.com/2009/0...f-brisket.html

I have used this same method for butts as well as ribs and it all turns out well. Maybe it's the drum and having it really seasoned now, but I doubt I'll ever go back to low and slow. Even the turkey's I have done H&F have turned out better. I did an 11 lb bird spatchcocked with the H&F method and it was done in 3 hrs.

I wanted to add a big THANK YOU once again to Brent for his help and the weber lid for my UDS. It's been working so well, I sold my Brinkmann SnP Pro yesterday.
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Went to El Supermercado today and had to laugh, I bought two racks of "baby-back ribs" but they were packaged
bone side up, so who knows what they are hiding. I am sure they slipped a knife under the good meat and sold that
as fajitamita. But they had some big drumsticks at a good price so I got the two big racks of ribs for 16 bucks :-)
and a dozen large drumsticks for 6 bucks and some nice meaty beef neckbones for 4 bucks and I guarantee it's
gonna storm here tomorrow, lol. I can't wait to see what those ribs look like on the grill, hell, in the pan waiting for
a rub. Plus a guy at work just paid me 15 bucks to make him a pot of gumbo, lololol. Busy weekend, haha.
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I hope you get to cook Brad. Looks like some weather around the south this weekend.

Tomorrow is my dad's 85th birthday... well actually he is my stepdad, but my dad died when I was three and he is the only dad I have ever known!! His favorite is prime rib so I have a 14 lber in my super secret prime rib marinade and will be cooking it up tomorrow on the large BGE.
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Go Gator Go!!! Take pics. We need more food **** here.
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Thanks brother... I absolutely suck at taking pics when I am cooking, but I will try. This prime rib recipe is the freakin' bomb!!!
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If you care to post your super secret recipe here, I'll promise not to share with anyone. :-)
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OK... ya twisted my arm. First of all a disclaimer. This is not my recipe. It is from the owner/originator of http://www.bbq-brethren.com whom I consider a great friend and an awesome cook. I have used this recipe for several years and IMO it can't be beat.

Here is the stuff:

Marinade Ingredients for each prime rib

1 cup teryaki
½ half cup soy sauce
½ of a small bottle gravy master
½ small bottle kitchen bouquet
3-4 tablespoon of Montreal steak seasoning

Pour it all over the roast and rub it in. Marinade as long as possible up to 24 hours

Cooking Instructions:
For the rub, use a heavy hand of Turbinado Sugar and rub it in well and let sit for about 5 minutes, then rub heavily with Montreal steak seasoning. Rub it in and around the entire roast. When it’s covered and disolving, then add some more on top and just tap that on so it stays put. Let the roast sit for about half hour, covered. First half hour to 45 minutes I cook in the hotspot or at 375-400 degrees, maybe a little higher. As soon as I put in the meat, damper down to allow temps to drop slowly to 275. When internal is about 90-100 degrees (or about 40 minutes) move it to your normal cooking spot and cook at about 275 till internal is 125.

At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosely. Let it rest about 20-30 minutes. Temps climb into the 140s. This will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, I roll it right over the coals in the firebox as close to the coals as i can get.

BTW... I use this same marinade for tri-tip. I sear it a 750 degrees for 90 seconds, rotate and cook for 90 seconds, flip and cook for 90 seconds and then put it in a 400 degree oven until it reaches 130 internal. It is to die for!!
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Can't say I've ever heard of gravy master or seen it in stores around here. What's it taste like?

Ok, add this one to the list of items I need to cook up. All this brisket talk has me wanting to do one of those soon. Can't this weekend as I've got ~16lbs of bacon going into the smoker.
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Nevermind. I just googled it. I"ll have to see if the local stores carry that around me.
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Gravy Master is in a really small bottle. You can usually find it either in the condiment aisle, the seasoning aisle, or next to the gravy mixes. As far as the taste... I have no clue. I have never actually tasted it. I have used it for years though as a base for beef gravies.


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That recipe does look tasty, I'm very familiar with everything on that list except the gravy master. I'll have to hunt down a bottle next time I'm at Publix.
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MAN, did those Babybacks look good. I will post the raw pic with the done pic when things get to that
point. These were LOOoong racks, and super meaty. It left me scratching my head, cause the two racks,
at 6+ pounds total were just 16 bucks. I was thinking rat-racks, but no way. Turns out the weather here was,
SO FAR, not as advertised. I had heard Fri and Sat HEAVY rain, but it was light all day and has mellowed out
here to just a cool wind for now. I figured I had better get to smoking or else. About done on the Cash-gumbo, lol.

Hole carp, THREE sets of Stooges onscreen at once, lol. Never saw this one.
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prime rib sounds awesome
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FML.

Damn chorizo does this every freaking time. I keep tweaking the binders, it still keeps falling apart. That stuff is determined to defy me it would seem.

Still going to finish cooking these and bring them down to the herf. Hopefully I won't lose too much cheese in the process.

Yay. Spoon food. *sigh*

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I'd still eat it. :-)

But I know what you mean.
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Damn skippy! I'm still going to eat it. I'm just bringing a stack of corn tortillas for possible fall-back serving method.
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SIGH, I hate night cooks. I completely forgot to take pics on the grill when the food was done.
I got up this am and decided to photograph the food and I just couldn't. It was all cold looking and
not appetizing. :-)
But here is the pic of the SuperMercado ribs. Pretty pretty
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I love all night cooks!

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:-):-)
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Approx 16lbs of cured pork belly was just loaded about half an hour ago. Trying something different with some of it. Cured with my normal cure, but added smashed garlic cloves and dried thyme. Similar to my guanciale recipe. Smoking with oak this time too.
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OMG Steve...Hope you had a few friends coming over to help ya eat all of that! Look like packer briskets but I cant tell. Either way, niiiiiiiiiiiice
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