Pork butt on new UDS

Discussion in 'Pork' started by meateater, Nov 10, 2009.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    I have converted from a small brinkman to a home made UDS. I just finished it over the weekend by burning it in for 2 days. I broke it in with a pork butt that I injected with garlic and lime juice and coated with canola oil and the special seasonings everyone has and stuck it in the fridge for 24 hrs. I have a water pan that I just filled with water. I used a combo of mesquite and hickory chunks soaked in water. This was a 5 hour smoke at a consistent 200 degrees. Hope ya like it, I did. Next project Big Bird in a couple of weeks.
     
  2. jlmacc

    jlmacc Meat Mopper

    Good looking pork butt!I like your UDS to,I am going to make one when I get around to finding a drum.Those wheels look handy you put on there.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that thing look cool and I'm sure it will be a good smoker. I like the pork butt it came out looking really fine and with a nice smoke ring to boot. My question for you is that those wheels you bolted to the bottom did you beef up the bottom or just thur bolt them thou the bottom.
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Nice looking drum, better looking pork butt!
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I just bolted them through the bottom. It was a new barrel and I used all stainless nuts and bolts on the build.
     
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    Very nice. How big a butt? 5 hours seems quick! Looks good.
    Smoke on!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Smoker...

    Butt Looks Great...
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I dont remember exactly, since I have CRS I would say about 7.25 pounds. I havent got to the middle yet, might be a little red. I can fix that with a pot of pozole. :)
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Yup, I need to cook them longer next time, need to invest in a good therm. Well live and learn.
     
  10. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Interesting.

    What is the door for? Water pan? Water soaked chunks? 200*?

    Keep reading the drum threads and you'll be a pro in no time! [​IMG]
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    More fuel and soaked chunks easy ash removal. Thanks. :)
     
  12. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    As i said, read some of the drum threads. [​IMG]
     

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