1st shot at pulled pork

Chubby · 05-30-2011, 10:35 AM

Done my 1st butt in the new uds. It was pretty easy controlling temps, but i'm wondering if my thermo in the side of uds is gonna work.
My bro-in-law was scrapping his old gas grill and gave me the thermo. The probe isn't much over 3/4 inch long.
I read on here that there can be extreme temp diff from edge of barrel to the center. So if I'm holding a temp of 230 to 250 at the edge , I could be to 300 or over in the center?
Since my meat thermo went awol about half way through, and not sure what barrel temp was, the butt turned out kinda dry.
That being said I still managed to salvage quite a bit, and it was good. I'm gonna keep practicing cause I'm hooked now.
Heres a pic before pulled, good bark but extremeley dry and very hard. But as you can see the smoke ring was good and the heaven in the middle was well worth the wait. Any pointers will be appreciated. Thanks

DallasLoanGuy · 05-30-2011, 10:37 AM

Mine turned out great. Smoked for 6hrs. I mopped it often and wrapped and finished in the oven to save wood.
Wrapping helps reduce the burnt/dry ends

LoveBBQ · 05-30-2011, 10:45 AM

My first go on my UDS turned out much the same. I had thermometer issues too. Meat turned out a little dry although it had great flavor. Like you, I'll be trying again soon!

Rubmybutt · 05-30-2011, 11:13 AM

It looks really good, you may want to inject next time? I use apple juice and I mist my meat several times during the cook and if I foil I'll put some juice in there to. Apples and pork do seem to go togeather, just look at any whole hog gettin Q'ed and what's it the mouth?

Cook · 05-30-2011, 11:29 AM

1) You don't need to inject

2) You don't need a thermometer

You just need something you can stick in the butt and feel around a bit (that just sounds way too weird).

A skewer or anything shaped like a thermometer probe is all you need. Heck, a butter knife would probably work.

Cook it until it's tender and the probe slides in with no resistance.

Thermometers are way overrated.

BRBBQ · 05-30-2011, 11:55 AM

I like the diffuser plate in the UDS, moisture drips on plate making a moist environment.

05-30-2011, 10:35 AM	#1
Chubby Is lookin for wood to cook with. Join Date: 08-01-10 Location: Gas City, IN	1st shot at pulled pork Done my 1st butt in the new uds. It was pretty easy controlling temps, but i'm wondering if my thermo in the side of uds is gonna work. My bro-in-law was scrapping his old gas grill and gave me the thermo. The probe isn't much over 3/4 inch long. I read on here that there can be extreme temp diff from edge of barrel to the center. So if I'm holding a temp of 230 to 250 at the edge , I could be to 300 or over in the center? Since my meat thermo went awol about half way through, and not sure what barrel temp was, the butt turned out kinda dry. That being said I still managed to salvage quite a bit, and it was good. I'm gonna keep practicing cause I'm hooked now. Heres a pic before pulled, good bark but extremeley dry and very hard. But as you can see the smoke ring was good and the heaven in the middle was well worth the wait. Any pointers will be appreciated. Thanks __________________ May the smoke always roll and the fire never die

05-30-2011, 10:45 AM	#3
LoveBBQ On the road to being a farker Join Date: 03-29-11 Location: Monroe, NC	My first go on my UDS turned out much the same. I had thermometer issues too. Meat turned out a little dry although it had great flavor. Like you, I'll be trying again soon! __________________ Mike - UDS (born 5/22/2011) and a Weber E310 gasser

05-30-2011, 11:13 AM	#4
Rubmybutt Full Fledged Farker Join Date: 04-28-11 Location: Buddy Holly's last concert	It looks really good, you may want to inject next time? I use apple juice and I mist my meat several times during the cook and if I foil I'll put some juice in there to. Apples and pork do seem to go togeather, just look at any whole hog gettin Q'ed and what's it the mouth? __________________ Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5 Cajun Injector turkey fryer Fastest [COLOR=darkorange]ORANGE[/COLOR] splash-proof Thermapan BBQ Guru WIFI. Just one my first chili cookoff Dec 1st 2012

05-30-2011, 11:55 AM	#6
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	I like the diffuser plate in the UDS, moisture drips on plate making a moist environment. __________________ Stumps XL Baby/UDS

05-30-2011, 10:37 AM	#2
DallasLoanGuy Found some matches. Join Date: 05-29-11 Location: Dallas, TX	Mine turned out great. Smoked for 6hrs. I mopped it often and wrapped and finished in the oven to save wood. Wrapping helps reduce the burnt/dry ends

05-30-2011, 11:29 AM	#5
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	1) You don't need to inject 2) You don't need a thermometer You just need something you can stick in the butt and feel around a bit (that just sounds way too weird). A skewer or anything shaped like a thermometer probe is all you need. Heck, a butter knife would probably work. Cook it until it's tender and the probe slides in with no resistance. Thermometers are way overrated.