Pulled Pork Weekend!

Discussion in 'Pork' started by olebigbeard, Feb 18, 2016.

  1. olebigbeard

    olebigbeard Newbie

    I'm finally going to cook something good in my new Ugly Drum Smoker build this weekend!

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    I plan on posting updates all weekend.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a good start!

    Al
     
  3. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I love that smoker.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Smokin!
     
  5. olebigbeard

    olebigbeard Newbie

    Probe port add on this morning before I start cooking.

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  6. olebigbeard

    olebigbeard Newbie

    Meat is rubbed up and getting to room temp!

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  7. olebigbeard

    olebigbeard Newbie

    Getting the firebox all setup with the and the chimney going.

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  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!

    Keep it coming!

    Al
     
  9. olebigbeard

    olebigbeard Newbie

    Meat is on and we are Rollin'!

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  10. olebigbeard

    olebigbeard Newbie

    2 hour mark!

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  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    LOOKING GOOD!

    Al
     
  12. olebigbeard

    olebigbeard Newbie

    4 hour Mark!

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  13. Man, that looks good!
     
  14. olebigbeard

    olebigbeard Newbie

    160 degrees time to wrap!!

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  15. bauchjw

    bauchjw Master of the Pit

    Looking good!!!
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Looks great so far! I don't think you should leave your meat out to warm up to room temp your smoker can handle warming it up, less time for things to possibly grow that aren't good for you. Looking forward to finished shots, pleasetell us how you like the rub!:thumbs up:
     
  17. olebigbeard

    olebigbeard Newbie

    These things cooked pretty fast today. One of them was better than the other. Which really leads me to believe it's all about the cut of meat. All in all the rub is pretty good.... I really just like it better when I make my own.

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    bauchjw likes this.
  18. highlife4me

    highlife4me Fire Starter

    Wow, those got done fast! What temp were you smoking them at? The last ones I did took almost 18 hours at 225*. Looks good, now I'm hungry;)
     
  19. bauchjw

    bauchjw Master of the Pit

    Points Sir! Looks like a home run!
     
  20. olebigbeard

    olebigbeard Newbie

    I would love to tell you a temp I was cooking at, but it makes no sense o how fast they cooked...I thought it was dialed in at 235 or so but I have never seen them cook that fast.... So I think either I have a bunch of messed up thermometers or this is just an oddity. It only took 6 hours and I pulled them both with an internal temp of 195.


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