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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2013, 03:50 PM   #1
Mason Dixon Bowhunta
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Default Took the training wheels off today (pr0n)...

Well I decided to man up today and do a whole pork shoulder without using any foil during the cook. For the most part, I used SirPorkalot's method of just using salt as a rub (though I did add some fresh ground pepper as well) and cooking at higher temps. I was up at 5 this morning firing up the UDS and rubbing the meat.

Here they are ready to go into the smoker:



Historically I have bbq'd at low temps (225*-230*). After reading many threads on here I have started using highers temps and had good success. My UDS seems to want to naturally stay around the 280* mark so I just let it do it's thing. Here's a picture of the butts when I pulled them off the grill. both "probed like butta". At this point, I wrapped them in foil and dish towels and let them rest in a cooler for about 5 hours.



Just got done pulling them. The meat was perfect, tender and moist and came clean off the bone. My 12 year old was grabbing handfuls of it almost as fast as I could pull it. Here is the finished product waiting for some sauce. Enjoy!

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Unread 04-14-2013, 03:54 PM   #2
AussieTitch
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Very enjoyable looking , was it still hot?
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Unread 04-14-2013, 04:01 PM   #3
Mason Dixon Bowhunta
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I was surprised at how hot they were even after 5 hours. I had to break the butts apart in larger chunks and allow them to cool so that I could pull them apart.
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Unread 04-14-2013, 04:08 PM   #4
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Looks great.
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Unread 04-14-2013, 04:15 PM   #5
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Looks good.. Someday I'll be bold too and try hot and fast!
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Unread 04-14-2013, 04:20 PM   #6
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I love good simple BBQ. That looks about as good and simple as it gets. Put a little... Never mind put a lot of ENC sauce on and you will be set.
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Unread 04-14-2013, 04:28 PM   #7
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That's the way I roll too, Your kid had the right idea, those butts look great
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Unread 04-14-2013, 04:33 PM   #8
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Outstanding, good looking PP! I found my UDS likes it around 280 also, try Ribs unfoiled now.
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Unread 04-14-2013, 04:43 PM   #9
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Quote:
Originally Posted by 1911Ron View Post
Outstanding, good looking PP! I found my UDS likes it around 280 also, try Ribs unfoiled now.
LOL, actually I did some baby backs last weekend without foil and they turned out perfect. I've been trying to use the look/feel method when I cook as opposed to going by temp or time. So far so good.

BTW, I love your avatar. When I was a kid all my friends thought Ginger was the Bomb, but I always had a major crush on Mary Ann...don't tell my wife...
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Unread 04-14-2013, 04:47 PM   #10
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Looks great
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Unread 04-14-2013, 04:53 PM   #11
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Looks Awesome!! I left foil behind a long time ago, 'cept when they come off the cooker. Next step, foil pans to save some of the savory goodness & less clean up... Cheers!!!
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Unread 04-14-2013, 05:32 PM   #12
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send a pulled pork sandwich this way looks great
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Unread 04-14-2013, 05:36 PM   #13
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Looks perfect!
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Unread 04-14-2013, 05:42 PM   #14
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Great job, it looks really nice n moist.
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Unread 04-14-2013, 05:48 PM   #15
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Looks great!
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