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Old 07-25-2013, 09:30 AM   #5
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
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You could have airflow issues with that size of a cook. You might want to place the shoulders in the UDS to see if they fit, and how you physically plan on cooking them. If you have 2 grates, depth could be an issue as well. Worse case, you could start one shoulder on the UDS, and finish in the oven after wrapping (if you wrap). Marinating with your rub is a very good idea. Then add another layer of rub before cooking. I would plan on finishing my cook at noon and allow the cook to rest for the remainder of the time. +4 Hour rest is great for pork.
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