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  1. njlungbuster

    First pork shoulder

    Yeah my 9 yo step daughter never ate different things as a baby and now she doesn't eat shit lol. It's like pulling teeth to get her to eat any meat. Totally drives me nuts.
  2. njlungbuster

    First pork shoulder

    Oops. Forgot to answer your question. I think I got the recipe for the rub off here. Maybe another BBQ type forum. Don't remember. Spritzed with spiced rum and apple juice. Then at foiling time I put a little more spritzing liquid in with four hunks of butter. It was stellar!! 1/2 cup paprika...
  3. njlungbuster

    First pork shoulder

    This was after reaching temp of 206 and pulled from the smoker. It was also after an hour long resting period wrapped in towels and put in a cooler. This was the shredded goodness. And here's my dinner plate complete with every rednecks favorite sides...slaw, Mac-n-cheese, and a good ole...
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  8. njlungbuster

    First pork shoulder

    Ok so when she hit 165 it stayed there for almost an hour so I wrapped it in foil with a couple pads of butter and some spritzing juice. Been back on for almost two hours and she's rapidly approaching 200. I'll be pulling it off at 205. Stay tuned for some more Qview. It seemed like it cooked a...
  9. njlungbuster

    First pork shoulder

    I had to open to spritz so I decided to pull the probs and test. Come to fond out the good digital was correct and the dial was way off. So I've been following the broken thermo. Back on track now. Thanks for your help jarjar.
  10. njlungbuster

    First pork shoulder

    Yesterday I tested in boiling water and it was ok. It also read pretty close to my other thermometer. I can tell by touch on the UDS that its the regular thermometer and not the digital one so that's what I am going with for now because I don't want to keep opening and closing the UDS. I'll keep...
  11. First pork shoulder

    First pork shoulder

  12. njlungbuster

    First pork shoulder

    So I got up this morning later than I wanted because my f**king alarm didn't go off. Went outside and got the UDS fired up and had stable temps by 7am. Shoulder went on at 7:15. I'm pretty excited except for one thing. I spent $60 on a new maverick dual probe thermometer. Yesterday it seemed to...
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  14. njlungbuster

    Venison Snack Sticks

    I know this is a few weeks old but I like how yours came out. i'm holding on to this thread.
  15. njlungbuster

    What's your occupation?

    I'm a security officer at a commercial nuclear power plant in central NJ. Been here since 2003 and its ok. Pays good too. In fact we are hiring if anyone nearby is looking. Lol. I'm also a taxidermist part time at a studio here in jersey. Hopefully going to make that more full time within the...
  16. njlungbuster

    Advise for a grinder

    Looks like its a decent grinder. I think I'm gonna get one for myself. Best part is that its not a bank breaker. Thanks guys.
  17. njlungbuster

    Where does everyone get there wood??

    Thanks Dan. Elizabeth is all the way up north but I may have to make a trip up there if it gets to that point.
  18. njlungbuster

    New to the site. New to smoking. New UDS build.

    Thanks man. Made up the fattie last night and it was yummy. I did fight with temps going way low and then after I had to basically relight the coals the temps were too high. I need to spend the money on the charcoal and just practice it I think.
  19. njlungbuster

    My first fattie on my newly finished UDS

    After some fighting with temp ranges, my fattie is finished. It looks and smells pretty damn good. I did toss it in the broiler for a couple minutes just to crisp the bacon but I didn't want to leave it on the UDS because it would've taken forever.
  20. njlungbuster

    My first fattie on my newly finished UDS

    Well I got the new UDS finished yesterday. I seasoned her all night long at about 400 degrees. Today I am cooking my first meal on it. Started off somewhat simple with a basic fattie. I put cheddar and monterray jack cheeses inside the meat and then rolled it up in the classic bacon weave cocoon...
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