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I put two 9 pound pork butts on the drum this morning for the game tonight. A local supermarket has them on sale right now for $.88 a pound. They are chugging away right now. Here is an in-progress pic.
I put two 9 pound pork butts on the drum this morning for the game tonight. A local supermarket has them on sale right now for $.88 a pound. They are chugging away right now. Here is an in-progress pic.
I made up a big batch of Man v. Pig competition sauce to go on the pork. It has vinegar, sugar, ketchup, pepper, and some secrets. It epitomizes Central VA style BBQ sauce.
Here is the stoker log of the butt cook so far. You can see where I added fuel and opened the lid to foil and to adjust the temp probes. I have found that it is best to set the smoker to hold about 250 F and then let the stoker maintain temp above that. In this case, I am cooking hot and fast at 325 F. Setting the smoker to hold at least 250 F makes sure the fire doesn't go out during the cook.
Yep, I think that if I am going to do hot and fast in the UDS I will have to increase the size of my charcoal basket. Right now it's about 12" square and 6 inches deep. I think I may have to add some taller walls to it to make it deeper.