First pork shoulder

Kloogee · Feb 3, 2013

We were going to just stay home for the Super Bowl and have a quiet night watching the game. So I had bought my first shoulder to try on my relatively new UDS. However, we ended up getting invited to a friends house for the game. Decided not to give up on the it, even though I'll be experimenting on someone besides my family!

Right out of the packaging untrimmed. About 6lbs of goodness (I hope!)

Trimmed and seasoned. Seasoning is roughly equal parts kosher salt and course ground pepper with about smidge of onion powder and garlic powder as measured carefully by eye. I'm not big on measuring things when cooking.

Put it on the UDS at about 6am. Temp spiked up to about 320* in first 20-30 mins, but got it dialed back to about 290* right now. It was dark out and I was still 3/4 asleep when I put it on, so didn't get pics of it right away. I'll get a pic in about an hour when I take my first look and pull the nekkid fattie I threw on with it so it wouldn't be lonely.

Wish me luck. :clap:

Johnny_Crunch · Feb 3, 2013

Good luck!

Ron_L · Feb 3, 2013

Looking good! Good luck! (Not that you'll need it, but you asked for it :-D)

Don't sweat minor temp spikes or drops like that. Butts are very forgiving.

Oh...

And...

NAKED FATTIES RULE!

fantomlord · Feb 3, 2013

Ron's right on the money on all his points...butts are really hard to fark up, and nekkid fatties are defintely the chit!

BobM · Feb 3, 2013

Good luck!

Sent from my Android phone.

Kloogee · Feb 3, 2013

Yeah, I'm not one to get too terribly upset about a temp swing. I ended up pulling the fattie off and forgot to get a pic first. Every time I pop the lid on my UDS, I get a pretty big temp spike, so not gonna open her back up just for a gratuitous pic.

When I pulled the fattie, I forgot to close up the air intakes first, so that made it swing up to about 320 again. But she is slowly backing down again.

It's actually cooking a bit faster than I thought it would, it's at 158 internal right now, but I'm guessing the stall is likely coming soon.

Now I'm off for taxi duty for my son's baseball practice this morning, followed by a quick stop home and then basketball practice this afternoon.

Kloogee · Feb 3, 2013

I know pics help out a thread, so here's a pic of my charcoal basket from its maiden voyage several months ago

31C3EDC7-18E4-45DA-86EA-10DEA6746DA0-3038-0000025F3B9BDA55_zpsf578b782.jpg

And here's a pic of the UDS before its last cook last weekend. I had to shovel a path to it. I need to get a cover for the old gasser since the wind took it a while back...

At least the UDS has her blanky on. :icon_smile_tongue:

Dirt Daddy · Feb 3, 2013

Good luck

Bludawg · Feb 3, 2013

If your cooking about 300 your not going to have much if any stall.

MisterChrister · Feb 3, 2013

Sounds like you know what you're doing I'm sure it's going to turn out spectacular!

campdude · Feb 3, 2013

Off to a good start. The finish should be great! +1 on the fact you won't get much of a stall at that temp. Enjoy.

Mason Dixon Bowhunta · Feb 3, 2013

Looking good.

Where did you get that cover for your UDS? I picked one up a Home Depot but it doesn't quite cover the bottom.

Kloogee · Feb 3, 2013

Mason Dixon Bowhunta said:
Looking good.

Where did you get that cover for your UDS? I picked one up a Home Depot but it doesn't quite cover the bottom.

I think if you look close at mine, you'll see it only covers about half way down. It's just the Weber brand heavy duty 22.5" kettle cover. I ordered it off of amazon.

Lake Dogs · Feb 3, 2013

At 300, it should be about ready to come off.

Kloogee · Feb 3, 2013

It's up to 196* now, and seems to be probing pretty good. Not sure it quite feels like butter yet, so I'm going to hang in there a bit longer and hope I don't of too far the other side.

This is what it looks like now. It's looking pretty lonely in there....

Once I'm happy with the feel of the probe, I'll take it off, wrap it and throw it in the cooler for a couple hours.

Ay suggestions on whether to add any juice, sauce or seasonings once I shred it? I figured, I'd taste it at that time and make a game time decision. But any recommendations would be appreciated. I'm not running to the store though, so it'll have to be something I have on hand if I do it.

Thanks for the support. :clap:

Kloogee · Feb 3, 2013

Lake Dogs said:
At 300, it should be about ready to come off.

It's been running closer to 275-280 most of the time, with the couple of spikes above 300. I think it is very, very close.

Kloogee · Feb 3, 2013

I just took it off. My ET-732 was reading 204, but the ultra fast, super hot red thermapen was reading 199-204 in different places. It felt pretty smooth probing, but honestly, I've got no idea.

B3A662A8-24B8-49A2-9B58-92673459F90F-3218-0000026C926D32D6_zps3211b0e9.jpg

It's now wrapped in foil and towels and in the cooler for a couple hours. I resisted the urge to pull off a small chunk and give a taste test.

aawa · Feb 3, 2013

Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control!

Kloogee · Feb 3, 2013

aawa said:
Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control!

Largely because I had it mostly wrapped up when I thought about it and didn't want to undo it.

bigabyte · Feb 3, 2013

Looking good!

First pork shoulder

Full Fledged Farker

Babbling Farker

Administrator

is Blowin Smoke!

Babbling Farker

Full Fledged Farker

Full Fledged Farker

Knows what a fatty is.

somebody shut me the fark up.

Quintessential Chatty Farker

Babbling Farker

is one Smokin' Farker

Full Fledged Farker

Quintessential Chatty Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

Babbling Farker

Full Fledged Farker

somebody shut me the fark up.

Similar threads