The BBQ BRETHREN FORUMS. - View Single Post

whitelightnin92 · 01-11-2012, 06:49 PM

I just finished my first build of an UDS thanks the the help I got from this thread. It was fun to build and I'm excited to get it up and running. I did my first initial burn and and seasoned it without any incident. When I started my first cook it seemed to be going well, but the results were horrbile. I ended up smoking a pork butt, got it up to temp, took it in the house to pull it and I wanted to cry. It was a big rubber band with a very wet and soggy bark. I used the same rub and temps and process as when I smoke on my gas grill. When I do it on my gas grill it comes out with a perfect crunchy bark, with the amazingy tender and moist interior. I figured the UDS would be a heck of a lot easier to control temps and produce a perfect butt. I tried again the next day with slightly different results. I ended up smoking it on the UDS until it hit 150 and then I wrapped it in foil and finished it in my oven. When it got up to temp I pulled it and it was so tender your grandma could have taken her dentures out to eat it. When I had it on the UDS temps were all over. At one time they dropped down to 175 and others went as high as 380. That was from me adjusting 1 of the 2 ball valves very slightly. People seem to have good luck and great results, but I'm floundering. Any advice or tips to help a noobie?

01-11-2012, 06:49 PM	#9122
whitelightnin92 On the road to being a farker Join Date: 12-06-11 Location: Roy,Utah	First time UDS, need help! I just finished my first build of an UDS thanks the the help I got from this thread. It was fun to build and I'm excited to get it up and running. I did my first initial burn and and seasoned it without any incident. When I started my first cook it seemed to be going well, but the results were horrbile. I ended up smoking a pork butt, got it up to temp, took it in the house to pull it and I wanted to cry. It was a big rubber band with a very wet and soggy bark. I used the same rub and temps and process as when I smoke on my gas grill. When I do it on my gas grill it comes out with a perfect crunchy bark, with the amazingy tender and moist interior. I figured the UDS would be a heck of a lot easier to control temps and produce a perfect butt. I tried again the next day with slightly different results. I ended up smoking it on the UDS until it hit 150 and then I wrapped it in foil and finished it in my oven. When it got up to temp I pulled it and it was so tender your grandma could have taken her dentures out to eat it. When I had it on the UDS temps were all over. At one time they dropped down to 175 and others went as high as 380. That was from me adjusting 1 of the 2 ball valves very slightly. People seem to have good luck and great results, but I'm floundering. Any advice or tips to help a noobie?