Pork butt on Emerald the UDS with Qview!

[billbo]

Hi all! Been a while since I have posted, it has been a very busy summer! I originally took today off to bow hunt but being 83 degrees I passed today and decided to smoke a butt for pulled pork instead.

Picked up a 9.9 lb butt.

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• billbo
• Oct 18, 2016

Rubbed it up good with my dry rub and put it in the fridge overnight.

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• billbo
• Oct 18, 2016

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• billbo
• Oct 18, 2016

Fired up about 10 briquets.

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• billbo
• Oct 18, 2016

Into the fire basket!

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• billbo
• Oct 18, 2016

A little TBS with fall scenery as a bonus! It was windy today but Emerald does not care about that!

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• billbo
• Oct 18, 2016

Pulled it off @ 165 internal. Not the dark bark I usually get for some reason. It took 7 hrs to reach 165.

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• billbo
• Oct 18, 2016

Right now it is foiled and in the oven finishing up. Will towel and cooler it at 200 or so internal. I usually use the oven at this point as it is no longer taking smoke. Plus it looks like a storm might be rolling in. Another good reason to not be in a tree today! I will follow up with the finished product later but enjoy for now!

Billbo

 

[SmokinAl]

It looks great so far Bilbo!

If I'm using my offset, I will transfer the butt to the oven, so I can save the wood.

If I'm using my WSM I just put it back in the smoker, because the charcoal will usually last to the end.

Al

 

[sauced]

Looks great!! I am in agreement with Al.....if on my Weber Kettle, it stays there. But if I used the Oklahoma Joe, into the oven to finish.

 

[disco]

Looks good. If it is hot weather, I leave it in the smoker to not heat the house up. In the winter, I bring it in and use the oven.

Disco

 

[rolu315]

I usually put mine back on the smoker after i soak it in apple juice and foil it. I figure it is already going might as well keep it where it is. That's just me. Now, if it was going to storm or rain hard, I would bring it in.