Gonna smoke my first butt on monday on my newly built UDS. Its about a 8.5lber so that takes me to about 12hr smoke. Just a couple questions. I would plan more like 17 hours - but don't go by time - cook to internal temperature (IT). For pulled pork you want to take it to 205 IT.
To foil or not to foil? This is personal preference. I don't foil because I love a nice heavy bark, foiling will soften the bark to the point where its not really bark anymore. If you foil, do so at 165 IT.
Do you add smoke the whole time or just part of the time? I will be using apple chunks. Again, personal preference. I add smoke for about the first 8 hours. Just depends on how smokey you like it. If you are going to foil it doesn't make sense to keep adding smoke after you foil.
Keep on smoker all 12 hrs or throw in the oven? I would prefer to keep on smoker but not sure if there is any problems with doing this.
In general my rule is "if starts on the smoker it stays on the smoker" but I have had to bend that rule to the point of breaking it frequently, to the point where it's not even a rule any more...
. Your call bud...but like I said, you should plan on longer than 12 hours and closer to 17.
Fat cap up or down? With a vertical smoker most folk will tell you cap down. On well marbled pork butts it really does not matter. I trim the fat cap down quite a bit and keep the fat for sausage. With a brisket and a UDS I would say fat cap down but really doesn't matter with a pork butt, in my opinion.
Thank you everyone.
