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

likeadeere · 01-18-2010, 02:06 PM

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.

Attachment 36025

Attachment 36026

Attachment 36027

Attachment 36028

Attachment 36029

Rich Parker · 01-18-2010, 02:07 PM

Nice job!

NeoTrout · 01-18-2010, 02:12 PM

Lookin' Good.

sdb25 · 01-18-2010, 02:15 PM

Nice job! I'm doing one today in the california sunshine (ok, it's raining here)!

Captain Dave · 01-18-2010, 03:51 PM

Looks good.Looks real good.
Sounds to me like you've got an air leak. When you close the valves on the uds, it should go out in no time. Are you using pipe nipple and a ball valve or other?

likeadeere · 01-18-2010, 04:36 PM

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

tubadude · 01-18-2010, 04:44 PM

Too cool.....looks farkin awesome brother...Congrats!

IronStomach · 01-18-2010, 09:45 PM

Quote:

Originally Posted by likeadeere

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

I've been finding out with my lid that it doesn't seal 100% either. Some people have used the band clamp that comes with the drums new, maybe that would work after a cook?

Phubar · 01-19-2010, 03:58 AM

Nice job!

tjus77 · 01-19-2010, 06:30 AM

looks great!

BBQ Grail · 01-19-2010, 06:55 AM

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.

Quote:

Originally Posted by likeadeere

I've heard of arguments between actually rubbing on rub, or just scattering and not touching. Any comments on this?

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...

bigabyte · 01-19-2010, 07:08 AM

Nice butt!

deguerre · 01-19-2010, 07:14 AM

Quote:

Originally Posted by BBQ Grail

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...

Larry likes to rub his butt. Pass it on.

deguerre · 01-19-2010, 07:15 AM

Forgot! Congrats on the success! Nice looking pork.

mdr67 · 01-19-2010, 07:22 AM

Likeadeere, I'm living vicariously through your success!!! I had a smile ear to ear reading your post! My UDS is still in the design and material procurement stages, but after reading your post, my motivation is stronger than ever. Thanks for sharing, Mike

01-18-2010, 02:06 PM	#1
likeadeere is one Smokin' Farker Join Date: 12-17-09 Location: Mesa, Wa	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. Attachment 36025 Attachment 36026 Attachment 36027 Attachment 36028 Attachment 36029 Last edited by likeadeere; 12-26-2013 at 12:35 PM..

01-18-2010, 02:07 PM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Nice job! __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

01-18-2010, 02:12 PM	#3
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois	Lookin' Good. __________________ Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR

01-18-2010, 02:15 PM	#4
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA	Nice job! I'm doing one today in the california sunshine (ok, it's raining here)! __________________ -elbows deep in someone else's misery.

01-18-2010, 03:51 PM	#5
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	Looks good.Looks real good. Sounds to me like you've got an air leak. When you close the valves on the uds, it should go out in no time. Are you using pipe nipple and a ball valve or other? __________________ Thanks for noticing

01-18-2010, 04:36 PM	#6
likeadeere is one Smokin' Farker Join Date: 12-17-09 Location: Mesa, Wa	3 pipe nipples, with caps. 1 ball valve for regulating. My lid may not seal properly either.

01-18-2010, 04:44 PM	#7
tubadude is one Smokin' Farker Join Date: 08-06-09 Location: greensboro, nc	Too cool.....looks farkin awesome brother...Congrats!

01-19-2010, 03:58 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice job! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-19-2010, 06:30 AM	#10
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	looks great! __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

01-19-2010, 07:08 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Nice butt! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-19-2010, 07:15 AM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Forgot! Congrats on the success! Nice looking pork. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-19-2010, 07:22 AM	#15
mdr67 On the road to being a farker Join Date: 01-18-10 Location: Pittsford, NY	Likeadeere, I'm living vicariously through your success!!! I had a smile ear to ear reading your post! My UDS is still in the design and material procurement stages, but after reading your post, my motivation is stronger than ever. Thanks for sharing, Mike __________________ Mike, WSM 18" UDS (Engineering Phase) Weber Spirit Gasser

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
1st UDS Pork Butt, Thank you all!!!	deerslayer8153	Q-talk	9	06-20-2011 02:28 PM
1st butt on UDS PR0N!!!	CUTigerQ	Q-talk	35	02-16-2010 01:12 PM
PRON-18 Hour Smoked Butt!!, w/ a 1st try at a FATTIE in b/w the BUTT SMOKE!	tmarksinc	Q-talk	46	01-26-2010 01:01 PM
1st All night smoke and 1st Butt	CrackerJack from KC	Q-talk	8	02-16-2008 01:59 PM
1st butt	grillnputt	Q-talk	9	07-14-2005 05:11 PM