First Cook - Pork Shoulder

eyenology · Dec 1, 2009

Picked up the stuff I needed yesterday to get do my first cook in the UDS (and first smoke ever). Thanks for all the help in the "cuts of meat" thread.

Here's a few pics of the start. I'm trying to KISS so rub is just Famous Dave's and Season Salt.

icemncmth · Dec 1, 2009

Looks great so far!

deguerre · Dec 1, 2009

NICE UDS! Lookin' good so far.

eyenology · Dec 1, 2009

Thanks! My bro-in-law has started building a bunch of these and as his family had ours on the Christmas exchange this year, he said he'd give me the parts to build if I help on the build. Twist my arm. He had a couple of bottoms from Weber grills he'd salvaged and we welded it to the lid of the rim of a lid for a tight fit. So far temp is holding like a champ.

Phubar · Dec 1, 2009

Looking good!

Rich Parker · Dec 1, 2009

Sweet Drum!

Now where are the pics of the finished food?? Come on man quit the teasing.

Ron_L · Dec 1, 2009

Nice! I like the use of a Weber bottom for the UDS lid!

milehigh · Dec 1, 2009

Lookin good so far.
But, i don't believe you live in Rock Springs. That smoke is going straight up.:-D

Paul

Ryan Chester · Dec 1, 2009

You got the right idea. Let's see some PRON!!!!!

Midnight Smoke · Dec 1, 2009

Cool, try to maintain 225º in Smoker. Now take the Butt to 165º, place in aluminum foil, spray well with Apple Juice and wrap it up. Continue cooking until 195º-200º remove from Smoker and let rest for at least 30 minutes. Pull and enjoy!

cowgirl · Dec 1, 2009

Looks great so far. I love your drum!

eyenology · Dec 1, 2009

I'm cooking right now, will post pics as soon as I'm done. I'm having trouble keeping temp low. I've got valves closed up most of the way but temp sits around 300*. Any tips?

Midnight Smoke · Dec 1, 2009

It will take some practice. Try not to overshoot your desired temp during the initial start. Make small changes to the intake and exhaust airflow and give it time to correct. Once you over shoot it takes awhile to come back down. I ran several dry runs prior to actually cooking on mine to get the hang of it. Do not leave it all closed up too long or you may extinguish the coals.

Ryan Chester · Dec 1, 2009

You can cook that baby a little hot if need be. Butt's are pretty bullet proof. Don't stress out, just have fun!!!

Arlin_MacRae · Dec 1, 2009

Brother, that's one clean UDS and I wish you luck on your first cook!

Captain Dave · Dec 1, 2009

Tell me about the paint on your drum. Looks great.

DaChief · Dec 1, 2009

Looks like a great start to me. Make sure and let us know how it goes!

eyenology · Dec 1, 2009

milehigh said:
Lookin good so far.
But, i don't believe you live in Rock Springs. That smoke is going straight up.:-D

That's because my house makes a great wind block. I was on the roof in the front of the house hanging Christmas lights. Believe me, it's windy!!!

Captain Dave said:
Tell me about the paint on your drum. Looks great.

Nothing too special, it was in good condition to start with and I just painted over the glossy black finish with rust converter in a couple of spots and finished the whole thing with high-temp bbq paint.

The temp seems to be backing off some now, and everything is looking awesome. Fatty's are almost done. Thanks for all of your help!

NorthwestBBQ · Dec 1, 2009

Great UDS lid!

HumboldtSmokeBBQ · Dec 1, 2009

Looks awesome, good luck, keep us posted...I want to see some Pron!

First Cook - Pork Shoulder

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somebody shut me the fark up.

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somebody shut me the fark up.

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is Blowin Smoke!

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somebody shut me the fark up.

somebody shut me the fark up.

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somebody shut me the fark up.

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