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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-25-2013, 09:01 PM   #1
Exocet
Knows what a fatty is.
 
Join Date: 07-06-13
Location: Souther Tier, NY
Default First Cook on the UDS = BBQ Coma (w/ pron)

Cooked a Boston Butt on the UDS today. First cook for me.

Had an almost 6 lb Boston Butt. Rubbed it last night, wrapped it, and let it sit in the fridge overnight. Fired up the UDS with about 6 lbs of Kingsford, plus 4 chunks of hickory. Started the cook at about noon. Temps held pretty steady at about 250-260 deg. Ran a little hotter early on. Added some baked beans around 4 pm. Unfortunately, by 7 pm it was at 175 deg internal temperature, but not ready to make pulled pork yet. Since, everyone was hungry, we had to settle for chopped & sliced pork. But, great flavor, juicy, and a nice smoke ring. As I was chopping and slicing it, I don't know how much I ate!

Here's a shot before I pulled it off a wrapped it to let it rest for 30 min. You can see I had a few moments of weakness and started picking at it.



When my wife saw it, she said "where's the BBQ sauce?". Seriously? My daughter responded "this is freaking good, you don't need any BBQ sauce". My sentiments exactly. My wife is used to the "Tub-O-BBQ" you get at the grocery store. You know, the stuff that's about 75% sauce.

So, after a huge sandwich, baked beans, fresh corn on the cob, and a cold Octoberfest, I was stuffed. Now, it's time to veg out with some football.

I think some ribs are in order for next weekend! And, leftovers for lunch tomorrow.
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Old 08-25-2013, 09:11 PM   #2
SmittyJonz
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Ya I'm usually Full by the time I get done slicing and chopping a Brisket or Butt.
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Old 08-25-2013, 09:19 PM   #3
HeSmellsLikeSmoke
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Great break-in cook and I love the "no sauce needed" compliment.
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Old 08-25-2013, 09:44 PM   #4
Exocet
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Great break-in cook and I love the "no sauce needed" compliment.
It's even better considering my daughter has never had BBQ that's been cooked in a smoker.
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Old 08-25-2013, 10:55 PM   #5
1911Ron
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I will eat my fill (almost) when i pull mine! You might want to start earlier if you have a deadline, you can wrap and hold it for a while.
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Old 08-25-2013, 10:59 PM   #6
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Awesome bark! I do the same trick of putting aluminum foil around the edges to keep from leaking heat.
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Old 08-26-2013, 09:11 PM   #7
Exocet
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Quote:
Originally Posted by 1911Ron View Post
I will eat my fill (almost) when i pull mine! You might want to start earlier if you have a deadline, you can wrap and hold it for a while.
I planned on starting around 9 am, but some things came up that delayed things by about 3 hours. It's all part of the learning process.
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Old 08-26-2013, 10:24 PM   #8
rondini
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You might consider Hot & Fast next time.
Many of us go that route and it's just as good.
You got stuffed? Gee I just don't understand that?
UDS's rock.
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Old 08-27-2013, 09:58 AM   #9
rockpyle
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Looks great! Welcome to the world of smoked yumminess! It'll only get better from here. It's great when your kids get excited when they see you prepping meat. I've almost got my kids trained to help, telling them that making pulled pork/ribs will be a great skill to have in college!

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Old 08-27-2013, 10:58 AM   #10
Bludawg
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Good first cook, your lill girl gave you the best compliment you can get "NO sauce needed!" Smoke on.
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Old 08-27-2013, 11:16 AM   #11
thunter
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Looks great!
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Old 08-27-2013, 11:52 AM   #12
cowgirl
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Looks great from here too! Nice job!!
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Old 08-27-2013, 12:37 PM   #13
spinningwheel
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Great first cook. Did you home make the beans or are they canned?
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Old 08-27-2013, 12:40 PM   #14
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Good looking cook you have going there.

Did the wife give up in the sauce after she tasted the pork?
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Old 08-27-2013, 01:36 PM   #15
AFwe
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Funny, my wife never understands why I'm never hungry for dinner after pulling. I also think it is a good practice to get small taste of bark before wrapping.
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