Round 2 on the UDS - Pork Butt

[ricam78]

First cook of yard bird was a hit that I decided to try a longer smoke, so yesterday I was up at 5 to fire up the UDS.  Rubbed the 10lb butt the night before and let it rest overnight.  Filled the basket to the top with coals and put 2 small pecan logs in there.  By 6:30, the butt was on and UDS steadily held its 225 degrees which still amazes me.  It hit 165 degrees about 6-7 hours in, so I took a pic and foiled it.  I pulled it at right about 200 and wrapped it and threw it in a cooler for an hour to let it rest.  It fell apart which again means....happy wife :)  Next time, to make the effort worth it, I will cook 2 or 3 at a time as I can vac seal 2lb portions and freeze them very easily which is pretty nice.  Ok, some Q-view.....

The sweet spot:

The setup (farther from the house to help with smoky living areas!)

6 hours in (Sorry, no pics before this as I was too much in a hurry to get it on the pit)

After the ice chest rest:

After the butcher knife:

Amazing how much "fuel" remains after 12 hours of smoking:

 

[meateater]

Nice job! The UDS is the way to go in my opinion. 

 

[sunman76]

wow looks good can't wait to add a UDS to my line up...

 

[ecto1]

Looking good Pulled Pork is my favorite smoke until the kids come back from my parents I just don't have enough people to cook for.  I am stoked that you are enjoying the UDS....

 

[beer-b-q]

Nice looking PP...

 

[ricam78]

Looking good Pulled Pork is my favorite smoke until the kids come back from my parents I just don't have enough people to cook for.  I am stoked that you are enjoying the UDS....

Enjoying the hell out of it thanks again!  Brisket and some of that brined chicken again will be soon as those were incredible.

 

[SmokinAl]

Awesome looking PP!   

 

[africanmeat]

Nice job

 

[austexrod]

Nice BUTT, looks good!

Did you try Jeff's finishing sauce, it really adds that extra something. I'm from Texas and wanted to stir things up a bit, by not serving a Texas style pulled pork.

Also, how long was the smoke, what was your total time?

 

[ricam78]

It went on at 6:30 AM and was off and in the ice chest all wrapped up around 4:45, so a little over 10 hours.  I let it rest for an hour and then opened the foil and gave it 15 mins to breath and then pulled bone and chopped.  I havent tried that sauce yet, but I take it that it is good stuff?

 

[michael ark]

 

[michael ark]

 

[bigr314]

Great looking Pork. Saturday I just smoked 3-9# pork butts for a party. In my UDS it took me 91/2 hours to reach 160. I did the same as you. At 200 I wrapped them in a towel and into the ice chest for 2 hours. When I pulled them they just fell apart and were still hot. After 16 hours I still had at least 1/4  a basket  of charcoal.

 

[thunderdome]

Great lookin pics. Love the drums