Testament to the forgiving nature of butts.

I scored two butts at Safeway this morning totaling 13lbs for only $14, so I couldn't pass that up. I rubbed them down with Yardbird and tossed them in the UDS at 250 and let it ride.

I set up a new covered area to put over my Weber performer and UDS since I use them the most out where they are sitting.

I was noticing the temperature drop a bit on my UDS, and I have been having that happen a bit lately with some really fine chunk lump that is clogging up my basket right now. I think air flow is getting a little restricted. Anyhow, I pulled all the vents wide open and after about 35 minutes, it was cruising at 275. I decided to leave it alone and headed down the hill to Lowes with my family. I came back two hours later to find the UDS cranked to 425. I opened it up and it looked like this...


I probed them and they probed like butter and the bones were pulling out. I tasted a tiny piece of bark and it was awesome, so I pulled them out and wrapped them for an hour in the cooler.
We got dinner stuff ready and I got out the bear claws and pulled the butts....


They were outstanding, and all in all the cook tool 5 hours and 12 minutes on my cook timer, with a 60 minute rest. Was pretty funny. If that doesn't serve to show how hard butts are to screw up, I don't know what will.

Hambone1950 said:

The great thing is , people think you're a wizard if you make pulled pork at all , and it really is almost a no brainer. ( no offense). :biggrin1:

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Your completely right though....seriously hard to mess up and stupid easy. I was pretty surprised how moist these were too. Probably the darkest bark I have ever had, but the best tasting bark too.....go figure. Makes me curious just how hot and fast I could push it and still get good results. I might try an experiment next weekend and see.