Originally Posted by kevine
Used my UDS (built in early Jan 2012) for the first time on a long cook. Been doing mostly moink balls and ABT's on it, but did a pork butt for Superbowl. Not only did it cook a little faster than my old offset, but it held 235-240 perfectly even for close to 10 hours. I finished an almost 8 lb pork butt in about 9.5 hrs. I opened it a couple times to spray with apple juice, and it dropped to about 215. Within 30 seconds of removing the caps off of the other three intakes, it started going back up quickly. Capped them back off and it just kept on cruising at 240
MAN I LOVE MY UDS!!!
Works pretty well, huh? I love mine too.
One thing I've found is that if you cut the pork butt into ~3" slices and cook them like big steaks, the pork still comes out just as tender, but it takes MUCH less time to cook! Gotta go a bit easier on the rub though, because the surface area is so huge.
Good thing to know when you only have ~5 hours to prep and cook some pork, and you'd otherwise decide against it. Possibly less moist pork is better than no pork at all... that's what I say.
I'm using Chris Lilly's recipe, by the way. Best I've tried by a long shot, and those who try it enjoy it nearly to the point of what I'd call arousal...
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
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