martyleach
02-28-2012, 06:16 PM
Thought I would try a side by side cookoff with 3 butts prepared the same way on 3 different types of cookers.
Large BGE
MAK one star General pellet grill
UDS
First I made a chicken stock by cooking a chicken over big smoke in my UDS.
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/RoastedchickenonUDS.jpg
Then add all the good stuff and make the stock. Then I filter out the veges and I have an awesome smoky stock ready to inject.
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/ChickenStock.jpg
I injected them all and rubbed with Bad Byron's Butt rub (no sugar) and then gave them a topping with Simply Marvelous Sweet and Spicy. At 10 pm I put them on all the cookers.
MAK - I started at 180 for 2 hours to give it some good smoke. Pellet grills put out their best smoke at low temps. Then I cranked it to 230.
BGE and UDS - Set to 230
I fell asleep about 12:30 and woke up about 3:30 to find that the BGE and UDS had fallen off temp. They were both about 180-190. I fixed that, spritzed them all with AJ and fell asleep again. 7am and the UDS has fallen off again. Maybe old briquets.....
About 9am, the IT of the MAK is at 197 and probes really soft. Pulled it, wrapped and stuffed in the chest.
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/MAKresults1.jpg
About 10am the BGE butt is ready. Same drill
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/BGEresults1.jpg
It wasn't until 2pm that the UDS but was ready. Dang!
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/Pimpeddrum.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSresults1.jpg
Here's the MAK meathttp://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/MAKresults4.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/MAKresults5.jpg
The BGE Meat
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/BGEresults4.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/BGEresults6.jpg
And the UDS
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSresults2.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSresults4.jpg
My ranking of the 3 is BGE wins, MAK 2nd and UDS 3rd it terms of moistness. I am sure the UDS lost because of the real long cook.
The flavor was real good on all 3. Frankly, I was surprised how good the MAK was. It cooked fast and was almost as good as the egg.
Just remember. Keep on
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSfronthandle.jpg
Marty
Large BGE
MAK one star General pellet grill
UDS
First I made a chicken stock by cooking a chicken over big smoke in my UDS.
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/RoastedchickenonUDS.jpg
Then add all the good stuff and make the stock. Then I filter out the veges and I have an awesome smoky stock ready to inject.
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/ChickenStock.jpg
I injected them all and rubbed with Bad Byron's Butt rub (no sugar) and then gave them a topping with Simply Marvelous Sweet and Spicy. At 10 pm I put them on all the cookers.
MAK - I started at 180 for 2 hours to give it some good smoke. Pellet grills put out their best smoke at low temps. Then I cranked it to 230.
BGE and UDS - Set to 230
I fell asleep about 12:30 and woke up about 3:30 to find that the BGE and UDS had fallen off temp. They were both about 180-190. I fixed that, spritzed them all with AJ and fell asleep again. 7am and the UDS has fallen off again. Maybe old briquets.....
About 9am, the IT of the MAK is at 197 and probes really soft. Pulled it, wrapped and stuffed in the chest.
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/MAKresults1.jpg
About 10am the BGE butt is ready. Same drill
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/BGEresults1.jpg
It wasn't until 2pm that the UDS but was ready. Dang!
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/Pimpeddrum.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSresults1.jpg
Here's the MAK meathttp://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/MAKresults4.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/MAKresults5.jpg
The BGE Meat
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/BGEresults4.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/BGEresults6.jpg
And the UDS
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSresults2.jpg
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSresults4.jpg
My ranking of the 3 is BGE wins, MAK 2nd and UDS 3rd it terms of moistness. I am sure the UDS lost because of the real long cook.
The flavor was real good on all 3. Frankly, I was surprised how good the MAK was. It cooked fast and was almost as good as the egg.
Just remember. Keep on
http://i1197.photobucket.com/albums/aa430/martyleach/Big%20Butt%20pork%20off/UDSfronthandle.jpg
Marty