First cook on the UDS(part 2)

Discussion in 'Pork' started by fired up, Jul 27, 2009.

  1. fired up

    fired up Smoking Fanatic OTBS Member

    Decided to do a pork butt for the inaugural smoke on the UDS. They didnt have any boston butts so I came home with a 9 pound picnic shoulder.

    Decided to cut the skin off.

    Rubbed it down, wrapped and let sit overnight in the cooler.

    Smoked with hickory at 250 degrees. Here it is after 4 hours with some chicken thighs.

    The boy was getting hungry by now.

    I made myself leave it in the smoker for the whole cook instead of finishing in the oven. Here it is done after a total of 13 hours

    And starting to pull.

    The pork was my best yet. I love my UDS.

    Thanks for looking!
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice looking pork there. [​IMG]
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    Nice job on that shoulder Fire, what did you use for rub? Or is it a secret?
    Looks like yer boy was gettin ready to moon ya, maybe some suspenders fer the hungry little smoker.....lmao[​IMG]
  4. danbury

    danbury Smoking Fanatic

    That's one heck of a good looking pork shoulder! I just ate bbq all weekend and now I'm hungry for it again.
  5. bigsteve

    bigsteve Master of the Pit

    Looks great. I love PP
  6. dexter

    dexter Smoke Blower

    That is one good looking pork shoulder !!!!

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