First Cook on the UDS = BBQ Coma (w/ pron)

[Exocet]

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. :razz:

 

[SmittyJonz]

Ya I'm usually Full by the time I get done slicing and chopping a Brisket or Butt. :wink:

 

[HeSmellsLikeSmoke]

Great break-in cook and I love the "no sauce needed" compliment.

 

[Exocet]

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.

 

[1911Ron]

I will eat my fill (almost:biggrin1 when i pull mine! You might want to start earlier if you have a deadline, you can wrap and hold it for a while.

 

[jeffturnerjr]

Awesome bark! I do the same trick of putting aluminum foil around the edges to keep from leaking heat.

 

[Exocet]

I will eat my fill (almost:biggrin1 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.

 

[rondini]

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?:tongue:
UDS's rock.

 

[rockpyle]

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!

Rock

 

[Bludawg]

Good first cook, your lill girl gave you the best compliment you can get "NO sauce needed!" Smoke on.

 

[thunter]

Looks great!

 

[cowgirl]

Looks great from here too! Nice job!!

 

[spinningwheel]

Great first cook. Did you home make the beans or are they canned?

 

[LMAJ]

Good looking cook you have going there.

Did the wife give up in the sauce after she tasted the pork?

 

[AFwe]

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.

 

[Exocet]

Great first cook. Did you home make the beans or are they canned?

The beans were canned, but doctored up a bit with some BBQ sauce, onion, spices, and a "splash" of bourbon.

 

[Exocet]

Good looking cook you have going there.

Did the wife give up in the sauce after she tasted the pork?

She cut back on it a bit.

 

[Exocet]

Even the dog is hooked! I gave him a couple of pieces after I was done on Sunday night. Tonight when I got out the leftovers, he was following me around and giving me the needy dog look.

 

[Tonybel]

Nicely done!

 

[Arvin]

That looks great! :clap: