1st Butt on my UDS!!!! I love me some butt!!

Well, it's finally here. My first attempt at smokin a Pork Shoulder (butt). I now have one of my new years resolution in the bag. You know if I keep having this kind of success with my UDS I'm gonna get it in my head that I'm good at this. And heck, I'll probably have glorious thoughts of opening a catering business and then a bbq shack!!!! Thank you brethren, you have probably cost me millions of dollars in the future.

A 7.5lb butt thawed in ice cold bath - made sure that the water never got warm. Olive oiled and gave it a good rub. I've heard of arguments between actually rubbing on rub, or just scattering and not touching. Any comments on this? You can see some baby back ribs in the picture as well I haven't gotten to those yet, they are marinating in the fridge awaiting dinner.

Tried and tried and tried to get my UDS under 300, and I just couldn't do it. I've never had problems with that yet, but there is always a first. It was getting late 10:00p and I wanted the butt on so I set the valve to where I usually get 225 and put it on in faith.

I've never left a grill on all night before. And the thought freaked me out a bit. And my wife was very unsure - she doubts my bbq skill after burning a few bbq's down to the ground..... long story, another time.

Thought I would check on it a few times during the night, ha - that didn't happen. I wake up at 7 (in a panic) and check it out - By george, if it wasn't sitting at 225 just cookin away. I probed it with my transmitter and it sat 160 degrees for a couple of hours - just like y'all said it would. At about 9, I could see the fat starting to render (see pic), pooling a little bit on the surface. And at 11:30a I took it off the UDS at 190 degrees! Just like clock work!! I was so excited - I was running around the house saying "I can't believe it! It actually works!! I didn't ruin it!!

It pulled apart beautifully, bone came right out. And the rest is history, as they say. Made for a wonderful Sunday supper.

Another question: How do I efficiently extinguish my charcoal? I've sealed off the UDS pretty well, and it still sits there and smolders for 8 hours. I finally removed it and hosed it down with water - I can't let too much go to waste, or this hobby is gonna get expensive.



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3 pipe nipples, with caps. 1 ball valve for regulating. My lid may not seal properly either.

BBQ Grail said:

Looks really good from out here in California. I think you've got the answer to the temp issue. I use the band clamp on mine.



I don't know where you've heard this argument. Not on this forum that I can remember. It's called RUB for a reason...

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No, I didn't hear it on the brethren. I guess if it's not here, then it's not true....:-D

My UDS is solid top, I had to torch the lid off. No band clamp. I do have a plethera of 55 drums for scrap, so I'm thinking of using 1/4 of a drum for the lid. I've seen a few designs like that on the UDS thread. If I just could figure out some sort of gasket material - it might seal fine. I'm going to do a water test tonight and see where my holes are.