My oldest son is moving this weekend so I thought I would smoke a pork butt for pulled pork sandwiches to give to him.
I did my usual rub earlier in the day yesterday, took the butt out of the refrige about 2 hours before putting on the UDS to knock the chill off.
I started up the pit about an hour ahead of a time shooting for 10 P.M. to put the meat on. Temperature stabilized at 225 by that time and meat went on promptly at 10. Dual probe remote thermometer in place, display by my bed and I went to bed around 11 after I made sure the temperature was going to stay put.
Though I took a peek at the display when ever I was conscious enough to think about it, I only got up one time around 4 to just compare the back up thermometer (Turkey dial) reading that I stick through one of the vents. This was probably the most stable all nighter for that length of time in recent memory on a long smoke.
Two pics at this point... knocking the chill off on the first one and the second one was taken a little while ago after about 8 hours. I'm looking for a 16 hour smoke on this one. Flavoring woods is a mixture of pecan, cherry, hickory and the charcoal that is left from the smoke box of my gas grill when I do steaks which I save over time and dump in the charcoal basket of the UDS. It's basically home made charcoal from hickory, apple, cherry chips.
Took the pork to 200 degrees, wrapped and tossed in the cooler for the next hour. Will "pull" and bring to my son.
Total cooking time 15 hours 45 minutes at temperatures 225 - 235 and no temperature spikes and no foil wrap until all the way done.
I did my usual rub earlier in the day yesterday, took the butt out of the refrige about 2 hours before putting on the UDS to knock the chill off.
I started up the pit about an hour ahead of a time shooting for 10 P.M. to put the meat on. Temperature stabilized at 225 by that time and meat went on promptly at 10. Dual probe remote thermometer in place, display by my bed and I went to bed around 11 after I made sure the temperature was going to stay put.
Though I took a peek at the display when ever I was conscious enough to think about it, I only got up one time around 4 to just compare the back up thermometer (Turkey dial) reading that I stick through one of the vents. This was probably the most stable all nighter for that length of time in recent memory on a long smoke.
Two pics at this point... knocking the chill off on the first one and the second one was taken a little while ago after about 8 hours. I'm looking for a 16 hour smoke on this one. Flavoring woods is a mixture of pecan, cherry, hickory and the charcoal that is left from the smoke box of my gas grill when I do steaks which I save over time and dump in the charcoal basket of the UDS. It's basically home made charcoal from hickory, apple, cherry chips.
Took the pork to 200 degrees, wrapped and tossed in the cooler for the next hour. Will "pull" and bring to my son.
Total cooking time 15 hours 45 minutes at temperatures 225 - 235 and no temperature spikes and no foil wrap until all the way done.
