UVaJester
Knows what a fatty is.
Well I have been hesitant doing a Boston Butt on the UDS since I'd have to do an overnight cook. I learned that I probably didn't need to start the butt as early as I did...
I injected the butt with a mixture of random recipes I've seen around the forums and then rubbed it down with Wolfe Original Rub. I let it sit the fridge over night and then rubbed again at 4:30am when I started the UDS up.
I got the UDS up to 225 degrees and threw the butt on... It had an internal temp of 40 degrees when it went on. I stayed awake and made sure the the UDS was holding 225 degrees. After a 4 hour nap I woke up surprised to find the UDS still holding a rock steady 225 and the butt was already at 165 degrees... After another hour it was at 183 internal temp. Foiled and back on the UDS...
It took a total of about 10 hours to get the 8 pound butt to an internal temp of 200 degrees... I took the butt off and let it rest in the cooler for a few hours till it was time to eat. Here is the only pic I could take before everyone dived in...
This was the best pulled pork I've ever had...!!!!!
I injected the butt with a mixture of random recipes I've seen around the forums and then rubbed it down with Wolfe Original Rub. I let it sit the fridge over night and then rubbed again at 4:30am when I started the UDS up.
I got the UDS up to 225 degrees and threw the butt on... It had an internal temp of 40 degrees when it went on. I stayed awake and made sure the the UDS was holding 225 degrees. After a 4 hour nap I woke up surprised to find the UDS still holding a rock steady 225 and the butt was already at 165 degrees... After another hour it was at 183 internal temp. Foiled and back on the UDS...
It took a total of about 10 hours to get the 8 pound butt to an internal temp of 200 degrees... I took the butt off and let it rest in the cooler for a few hours till it was time to eat. Here is the only pic I could take before everyone dived in...
This was the best pulled pork I've ever had...!!!!!
