First pork shoulder

Kloogee · 02-03-2013, 06:52 AM

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.

Johnny_Crunch · 02-03-2013, 07:18 AM

Good luck!

Ron_L · 02-03-2013, 07:19 AM

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

)

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

Oh...

And...

NAKED FATTIES RULE!

fantomlord · 02-03-2013, 07:27 AM

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 · 02-03-2013, 07:49 AM

Good luck!

Sent from my Android phone.

Kloogee · 02-03-2013, 08:15 AM

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 · 02-03-2013, 08:24 AM

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

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.

Dirt Daddy · 02-03-2013, 08:37 AM

Good luck

Bludawg · 02-03-2013, 09:19 AM

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

MisterChrister · 02-03-2013, 09:28 AM

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

campdude · 02-03-2013, 09:35 AM

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 · 02-03-2013, 09:54 AM

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 · 02-03-2013, 11:54 AM

Quote:

Originally Posted by Mason Dixon Bowhunta

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 · 02-03-2013, 11:54 AM

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

Kloogee · 02-03-2013, 12:00 PM

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.

02-03-2013, 06:52 AM	#1
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	First pork shoulder 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.

02-03-2013, 07:18 AM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Good luck! __________________ J Crunch

02-03-2013, 07:19 AM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Looking good! Good luck! (Not that you'll need it, but you asked for it ) Don't sweat minor temp spikes or drops like that. Butts are very forgiving. Oh... And... NAKED FATTIES RULE! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-03-2013, 07:27 AM	#4
fantomlord Full Fledged Farker Join Date: 09-24-12 Location: Sauk City, WI Downloads: 0 Uploads: 0	Ron's right on the money on all his points...butts are really hard to fark up, and nekkid fatties are defintely the chit! __________________ Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD)

02-03-2013, 07:49 AM	#5
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Good luck! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-03-2013, 08:15 AM	#6
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	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.

02-03-2013, 08:24 AM	#7
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	I know pics help out a thread, so here's a pic of my charcoal basket from its maiden voyage several months ago 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. Last edited by Kloogee; 02-03-2013 at 12:03 PM..

02-03-2013, 08:37 AM	#8
Dirt Daddy Knows what a fatty is. Join Date: 01-23-13 Location: Conroe, Texas Downloads: 0 Uploads: 0	Good luck

02-03-2013, 09:19 AM	#9
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	If your cooking about 300 your not going to have much if any stall. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-03-2013, 09:28 AM	#10
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Sounds like you know what you're doing I'm sure it's going to turn out spectacular! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

02-03-2013, 09:35 AM	#11
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	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. __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

02-03-2013, 09:54 AM	#12
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	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. __________________ Romans 8:28

02-03-2013, 11:54 AM	#14
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	At 300, it should be about ready to come off. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

02-03-2013, 12:00 PM	#15
Kloogee On the road to being a farker Join Date: 09-05-12 Location: Midwest Downloads: 0 Uploads: 0	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.