Mason Dixon Bowhunta
is one Smokin' Farker
Well I decided to man up today and do a whole pork shoulder without using any foil during the cook. For the most part, I used SirPorkalot's method of just using salt as a rub (though I did add some fresh ground pepper as well) and cooking at higher temps. I was up at 5 this morning firing up the UDS and rubbing the meat.
Here they are ready to go into the smoker:
Historically I have bbq'd at low temps (225*-230*). After reading many threads on here I have started using highers temps and had good success. My UDS seems to want to naturally stay around the 280* mark so I just let it do it's thing. Here's a picture of the butts when I pulled them off the grill. both "probed like butta". At this point, I wrapped them in foil and dish towels and let them rest in a cooler for about 5 hours.
Just got done pulling them. The meat was perfect, tender and moist and came clean off the bone. My 12 year old was grabbing handfuls of it almost as fast as I could pull it. Here is the finished product waiting for some sauce. Enjoy!
Here they are ready to go into the smoker:
Historically I have bbq'd at low temps (225*-230*). After reading many threads on here I have started using highers temps and had good success. My UDS seems to want to naturally stay around the 280* mark so I just let it do it's thing. Here's a picture of the butts when I pulled them off the grill. both "probed like butta". At this point, I wrapped them in foil and dish towels and let them rest in a cooler for about 5 hours.
Just got done pulling them. The meat was perfect, tender and moist and came clean off the bone. My 12 year old was grabbing handfuls of it almost as fast as I could pull it. Here is the finished product waiting for some sauce. Enjoy!
