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Pulled Pork and a Fatty on my new UDS

post #1 of 8
Thread Starter 

I have been working on my first UDS for a few weeks now and finally had it ready for a smoke.

(here is the build thread: http://www.smokingmeatforums.com/t/184576/bmaddoxs-1st-uds-build-w-pics)


I decided to go with a few trusted recipes to ensure that the UDS is cooking correctly. I cooked two 6.5lb boston butts, a spinach and cheese fatty, and some ABTs. Everything turned out great. I am really happy with how the UDS is working.



Starting with a nice clean smoker but that won't last for long.



Here is the progress after three hours when I pulled the fatty off.


Looks good to me.



The breakfast of champions. Fatty egg and cheese biscuit.



Put some ABTs on once the butts were done. I finally used my Q-Mat from amazenproducts.com and it worked great. It made it so easy to slide everything on and off.


ABTs all done and ready to eat. These only lasted about 0.25 seconds.



All rested and ready to pull. The bark was perfect on these. Nice and thick but without that burned bitter taste.




And finally the plate pic. Served up with the wife's potato salad and some balsamic glazed roasted brussel sprouts with BBB.


I can't wait to fire up my new smoker again. I think my electric smokers will collect a little dust for the next few months.

post #2 of 8

I would say it was a big success   Nice Job   points1.png



post #3 of 8

Everything looks great! Nice maiden voyage.  That fatty and egg biscuit is the greatest thing I have seen all day! 



post #4 of 8

Way to go man! You nailed it! points.

post #5 of 8

Those pics are great - the food looks awesome!

post #6 of 8

Looks great.


Nice cook.



post #7 of 8
Thread Starter 

Thanks everyone.


I forgot to mention in the first post that I tried the "hot and fast" method on the butts (the motivation to build the UDS came from wanting to smoke over 300 degrees). I kept it between 270 and 300 (still figuring out the temp control on the new smoker) and the butts were done in 7 hours (right at 1 hour per pound). The stall only lasted for about 20 minutes. I couldn't believe how fast they went. And they ended up being some of the most tender pulled pork I have made. I am definitely sticking with the hot and fast method from now on.

post #8 of 8
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