dealm9
is one Smokin' Farker
Just finished my first UDS yesterday and seasoned it all up and couldn't wait to use it so i smoked a 8# pork butt today. I got it on around 5am and it took 11 1/2ish hours to reach 200 degrees in all parts. during my final probe of the meat it was like butter. I used the rub and sauce recipe from the thread http://www.bbq-brethren.com/forum/showthread.php?t=64815. Thanks LT for the great recipes. The cause was unbelievable and was a fan favorite. I could drink that stuff plain! everyone should give it a try. I hit many speed bumps during the smoke such as too much ash build up (might raise the charcoal basket higher) and too much smoke was getting out of the sides of the lid. The rim of my drum has dings and nebds in it so i tried to fix that by installing a piece of 1" flat stock but it did not make it completely airtight so a good amount of smoke leaks from the sides. I foiled the edges of the rim which helped but did not solve the problem. Any suggestions as how to fix this would be appreciated. I have ran out of ideas and might just live with it. I can post pictures of the rim if need be.
Anyway the butt came out great with a amazing bark which was delicious because of LT's delcious rub recipe. it was super tender and had a great smoky flavor and very moist. Thank you fellow brethren. I could not have done this without your tutelage and support. Enough talk, here is the pr0n of the day.
rested and ready to pull
ready to come off after 11 1/2ish hours
around 9 or 10 hours in. can't remember exact time
why i love the uds already...user friendly :becky:
lunch. corned beef and ham english muffin double decker grilled to perfection on a flat top
around 4-5 hours in
rubbed with some love
I am totally thrilled with my first attempt at my first true smoke. I cannot stress enough how indebted i am to the brethren community. I know i missed it by a day but i am planning on MOINK balls tomorrow! btw, that smoke can really get to your eyes. i learned that the hard way. next time i will not look directly into the drum when i lift the lid:doh:
Anyway the butt came out great with a amazing bark which was delicious because of LT's delcious rub recipe. it was super tender and had a great smoky flavor and very moist. Thank you fellow brethren. I could not have done this without your tutelage and support. Enough talk, here is the pr0n of the day.
rested and ready to pull
ready to come off after 11 1/2ish hours
around 9 or 10 hours in. can't remember exact time
why i love the uds already...user friendly :becky:
lunch. corned beef and ham english muffin double decker grilled to perfection on a flat top
around 4-5 hours in
rubbed with some love
I am totally thrilled with my first attempt at my first true smoke. I cannot stress enough how indebted i am to the brethren community. I know i missed it by a day but i am planning on MOINK balls tomorrow! btw, that smoke can really get to your eyes. i learned that the hard way. next time i will not look directly into the drum when i lift the lid:doh:
think of it as a second butt i wish i had
