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Unread 09-05-2010, 06:11 PM   #1
ChicagoSizzlin
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Default Butt On UDS Trial Run

So this cook is my first butt. I plan on making pulled pork for my sons bday which is in a month.

So here is the first thing I noticed I have a little flap from where the bone was.

Its going on my UDS and here some pics

It is laying in its natural way here. We will call this Pic #1



Here is where the shoulder was I take it and a lot of fat. This would be Pic #2.



Here is the other side of above picture. This is pic #3



So any suggestions on which side to start the cook? Should I spread the part where shoulder was and use that fat down? Or do I leave as it is in pic 1? Or should I tie it?
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Unread 09-05-2010, 06:19 PM   #2
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I'd go fat side up, forming the butt back together as if there was still a bone.
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Unread 09-05-2010, 06:19 PM   #3
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huh, no clue. Never say a butt cut like that. Hope some of the other brethren can explain that.

I like fat cap down but that purely personal preference. No wrong answer there bro.
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Unread 09-05-2010, 06:46 PM   #4
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With the fat down and I have layer of meat just laying on top of each other. As you can see in Picture 3. I'm worried it might not get cooked as much as the rest. Or am I just worrying too much?
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Unread 09-05-2010, 06:58 PM   #5
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It will cook just fine whichever way you do it. Yeah, bro, your worring too much. It will turn out great for that birthday cook.
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Unread 09-05-2010, 07:08 PM   #6
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Well I just decided to cook with the fat down and start drinking Considering what happened to my last brisket I have to redeem myself with this one!

Want to serve this around 5 tomorrow so Im thinking starting this around midnight or so. I should be able to cooler it until I pull it right?
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Unread 09-05-2010, 07:22 PM   #7
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What does it weigh?
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NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 09-05-2010, 07:56 PM   #8
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around 7lbs sorry I thought I put that in. I hear the butts cook a little quicker in the UDS so maybe I should just do an early am?
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Unread 09-05-2010, 08:13 PM   #9
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Chicago, it's sometime hard to tell times but I would think more like 10 hours cook time and then you can rest it in a cooler for several hours. These things can cook different but I would probably have it on the smoker more around 2:00. I know, makes for a long night. Butts are pretty forgiving so wrap around 165 to speed up the cook time and cooler when the temp is around 190 - 200. Check with a probe to see if it is tender all over. If I steer you wrong I will erase my address so you can't find me.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 09-05-2010, 08:36 PM   #10
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Haha no worries man I just tripped out when I saw that cut. I appreciate all the help so far.
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Unread 09-06-2010, 04:17 AM   #11
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too late for advice on this butt, but you can always tie up a boneless butt with cotton string, think kite string, wet the string then tie it up.
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Unread 09-06-2010, 08:49 AM   #12
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Well got up around 3am and got it fired and ready by 4. Due to the high winds and Tstorms she being temper mental.
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Unread 09-07-2010, 10:05 AM   #13
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Well as soon as I got my drum to stable temp its started to rain. I put the butt on the drum and the winds picked up. I usually use briquettes but I had a full bag of RO lump. I put a little more than I usually do and this will give me fuel for about 16 hours of low n slow. I ended up running out of fuel within 9 hours. I think due to the high winds I ate up more fuel than usual. So the butt went into the oven foiled until I ran to Wally world and picked up some Kingsford. Which btw was on sale for $10 for 2 14# bags.

So filled the basket and got the drum back up and put the butt back on. It was 5pm and its just stood at 199. So with hungry geusts I just took it off let it rest for about 30 minutes. Pulled it and served it.

The pork came out awesome and everyone complimented me on it all night. So with the succesful trial run I will have to do 4 butts next month.

Thanks to everyone for their help I feel more confident on cooking this now.
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