Round 2 on the UDS - Pork Butt

Discussion in 'UDS Builds' started by ricam78, Jun 26, 2011.

  1. ricam78

    ricam78 Newbie

    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:

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

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

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    After the ice chest rest:

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    After the butcher knife:

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

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    Last edited: Jun 26, 2011
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job! The UDS is the way to go in my opinion. [​IMG]
     
  3. sunman76

    sunman76 Master of the Pit

    wow looks good can't wait to add a UDS to my line up...
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    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....
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice looking PP...
     
  6. ricam78

    ricam78 Newbie


    Enjoying the hell out of it thanks again!  Brisket and some of that brined chicken again will be soon as those were incredible.
     
    Last edited: Jun 27, 2011
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking PP!   [​IMG]
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Nice job [​IMG]
     
  9. austexrod

    austexrod Fire Starter

    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?
     
  10. ricam78

    ricam78 Newbie

    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?
     
  11. michael ark

    michael ark Master of the Pit

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  12. michael ark

    michael ark Master of the Pit

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  13. bigr314

    bigr314 Meat Mopper

    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.
     
    ricam78 likes this.
  14. thunderdome

    thunderdome Master of the Pit

    Great lookin pics. Love the drums
     

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