Pork butt on new UDS

[meateater]

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.

 

[jlmacc]

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.

 

[mballi3011]

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.

 

[bassman]

Nice looking drum, better looking pork butt!

 

[meateater]

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

 

[rw willy]

Very nice. How big a butt? 5 hours seems quick! Looks good.
Smoke on!

 

[beer-b-q]

Nice Smoker...

Butt Looks Great...

 

[meateater]

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. :)

 

[meateater]

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

 

[bbq bubba]

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!

 

[meateater]

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

 

[bbq bubba]

As i said, read some of the drum threads.