I have grilled for many years, but I've had little experience with slow, smoke cooking. I just built a UDS and cooked a 7lb. butt. Cooked it at 225-250 for 5 hrs. to 190 inside temp. I pulled it and rested it in an ice chest for 1 hr. and bone pulled out easily. It seemed to have too much smoke, somewhat smutty. It was tender, and tasted great, but a little dry. I wonder if I should have used a water pan set up? (Of which I'm not sure the purpose of) Should I have used the 3-2-1 method. I cooked it with the fat side down and wonder if this dripping heavily on the coals caused the smutty smoke problem?
Any help will be appreciated and thanks,
Jumpon
Any help will be appreciated and thanks,
Jumpon