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!