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Good Moist Picnic in a UDS

post #1 of 9
Thread Starter 

I tried out my new homemade UDS this weekend and the results were spectacular. I did a pork picnic in it and had some surprising and lucky results, most born out of a problem early on. I had a lot of trouble getting the heat off my smoker. For the first hour and a half the heat was over 300 degrees and upwards to 325. I finally shut all the bottom vents except one about a half an inch, and cut all the top vents to a quarter of an inch or so. My heat then crept down to around 250 but that was still far more than most had said to do it on here and other forums. I read people talking about nine or ten hours at 220 and less. 

 

To my surprise, when I checked the meat at 5 hours, I was surprised that it was already up to 180 internal meat. I usually wrap at 165 for shoulders and butts. I put the picnic in a pan and just draped some plastic wrap over the meat and tin foil over that inside the pan. I put it back in and gave it another two hours to 202. I figured it would be dry as a board and tough as nails. It was absolutely the opposite of that. It had a lot of juice in the pan and it was just as moist as could be. I let it set for two hours and then pulled it and it was so good we didn't mix any other sauce in it, just salted it a little bit and served it up in sandwiches. It was a wonderful tasting meat and a big success.

 

I have a theory about the tenderness and moistness. I think draping the plastic over it and then sealing it in the pan sort of made a tent affect over the meat and used it's own juices for baste. It was the best thing we have ever done and it was probably an accident but it is one I am going to repeat many many times over.

 

post #2 of 9
Nice looking picnic!
post #3 of 9
Looks like a great run in your new unit. Are you using the minion method? If not you may want to try that to let with the temps.
post #4 of 9

Nice pork!    A little temp control tip though.. Always leave your top vent open unless you're shutting down.  You want to only adjust the bottom air, you want the smoke to kiss the meat not get trapped around the meat.   Hope that makes sense. 

post #5 of 9
Thread Starter 

That does make sense.

post #6 of 9
Great looking pulled pork!!!
post #7 of 9

Looks delicious!

post #8 of 9
Looks great. Good tip about the plastic and foil over the pan.I have seen that done with Mac n cheese in a restaurant setting , but never on pulled pork.... I'm stealing that idea. biggrin.gif
post #9 of 9
Thread Starter 

I was panicking a little bit because my internal heat got so hot so fast. I thought I was burning it up. I put it in a foil pan (the one pictured and just laid the seran wrap over it and it just sucked down on it. I was intending to wrap it tightly in it but just let it lay there and then covered it all with tin foil. Like I said, I think that makes kind of a tent affect over the meat and it just recycles the juice over it all the way through the rest of the cook. I was completely pessimistic about it when I took it out at six and a half hours. I let it set for an hour or more and then when I went to pull it, it just fell apart and it was sensational. I usually blend chipolte peppers with bbq sauce and vinegar and mix it with my pulled pork, I love that flavor in it but this time it was so good and so moist we just served it with the hot bbq sauce on the side. It was just amazing and I think it was pure chance but pure chance is good if I can repeat it again haha.

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