Picked up a bone-in 7.5lb butt to smoke this weekend. Coated with mustard, then my homemade rub, sealed in plastic wrap, tossed in fridge overnight. The next day took it out the fridge, applied a bit more rub then onto the UDS smoker with Kingsford Blue and apple wood at 10pm last night. Kept the temps between 250-280deg and after 12 hours it's hitting the evil stall mark at 154deg. It's been sitting at 154deg for at least 1-2 hours. I was praying to the smoking gods that it would hit 200deg around 2pm then I'd toss it in the foil for a while then shred it up but I think I will be cursed with an exceptionally long stall. Wish me luck! UPDATE--- As I was typing this the temp went up by 2 degrees! WOOHOO! Hopefully it keeps on soaring higher.
Prior to going into the smoker.
At 11 hours or so in I opened the UDS up and stuck in the food probe. Now it's sitting stalled at 154deg for the last few hours with the smoker at 280deg.
Found this guy sleeping on the siding next to the back porch.
He didn't seem to mind me taking some up close and personal shots as he slept. He's still on the wall actually. I am guessing he likes pulled pork as well.