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Old 09-22-2013, 03:38 AM   #1
Found some matches.
Join Date: 08-30-13
Location: Racine,wisconsin
Default First butt on uds

I went and picked up a 8.75 lb butt from local grocery store. I did a apple juice/captain Morgan injection, and basic pork rub. Filled coal basket up with about 3/4 bag of lump. Was figuring on a 13.5 / 14 hr smoke. Had a little trouble getting drum to hold temp for the first 2 hrs ( was a tad breezy) however temp was always between 250-280. I prefer to smoke at 225-245. Once it did settle in....it held temp for whole smoke. Which is what I was shocked about...it took close to 18 hrs to get to 198..... Which I then pulled and wrapped in foil and stuck in cooler. I have never had one take that long.
It turned out GREAT ( probably my best yet) ....holds true every butt is different, but in the end their all NICE!
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Old 09-22-2013, 04:50 AM   #2
Diesel Dave
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Join Date: 08-23-13
Location: Reading MI

Looks tasty from here, good job
IMBAS Certified MOINK baller

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

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Old 09-22-2013, 06:05 AM   #3
is One Chatty Farker

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Join Date: 08-23-13
Location: Michigan

Like mentioned, looks good. For me when I do the butts at 225 degrees it takes 17 hrs vs 14hrs at 250 degrees on average. I use a drip pan under the butts. Both on my Acorn and my UDS. As far as the windy days, I ended up getting rid of my taller stand pipes due to that problem you experienced. Makes a big difference in ease of getting and holding temps for me.
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Old 09-22-2013, 06:08 AM   #4
Babbling Farker

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Join Date: 08-05-09
Location: NE OH-IO

Good looking Porkage there. I love my Drum for holding temps. for long smokes.

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less.

"Nice talkin' to ya"
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Old 09-22-2013, 08:08 AM   #5
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Join Date: 12-18-12
Location: Dewy Rose, Ga USA!

I have never had one take that long, but it is what it is.......

And what it is is all good! Looking good, brother!
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Old 09-22-2013, 08:15 AM   #6
somebody shut me the fark up.

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Join Date: 08-22-13
Location: Fort Wayne, indiana

Looks great but check your therms. Butts take me less than an hour per lb...always
Mini WSM, Jumbo Joe mini WSM aka Jimmy w/ CB & Meat hanging ring, 22.5" kettle w/ CB, BBC (Bird Barrel Cooker) w/007 kit, Big Poppa UDS, gasser grill and Masterbuilt kettle grill.
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Old 09-22-2013, 08:31 AM   #7
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in

I did one yesterday in 8 hours. But I ran at 325.
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Old 09-22-2013, 09:20 AM   #8
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

18HRS??? I'll stick with H&F. Me thinks you need to check your thermos calibration. That big pan of porky goodness is a nice reward for your patience.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 09-22-2013, 10:12 AM   #9
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Join Date: 08-23-13
Location: San Gabriel, CA

Not all butts are the same. Some butts need extra coaxing before they soften up

That with a little coleslaw and some sauce sounds awfully good for breakfast.
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060
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