View Full Version : Second succesful cook on the UDS. (pron)

12-19-2013, 09:01 PM
This past weekend was my Wife and Father's brithday so I decided I would cook. My wife is a Q fan and what better way to impress her than to fire up my UDS and cook a couple of butts and some ribs. As from my last post, this is only my second time cooking in the UDS and still only my second smoking attempt since my initiation into the Qing world.

I decided to do a couple of butts, for ease, and throw in some ribs(first attempt) since my six year old is a fan. I figured if I could make them happy with my cook then I would be more apt to pick up different sorts of Qing paraphernalia down the road.

I picked up the butts at Sam's and a three pack of baby back ribs as well. All were rubbed the night before with Lambert's Sweet Rub O Mine and left to rest until the next morning. I had plenty of help with the rub process and a little fun along the way.

We had to hurry our efforts as aroma filled the kitchen. A crowd began to gather and we knew we needed to be done for a whole gang showed up.

I got up early Saturday morning and got the UDS going. I had already decided for a low and slow on everything. Had the UDS dialed in at 225* and expected two 9 pound butts to take about 10 hours with the addition of the three racks. Ribs were cooked at the same temp using the 3-2-1 method. I want to thank Hitman0321 for his comment in my previous thread about taking the butts to an IT of 200* to make pulling easier. That's what I did and man was pulling simple.

Ribs on and a snack to get my father in law and myself through the rest of the day. This was about an hour in with the butts underneath.

Two hours in. Had to pull the sausage and add a little more rub.

Prepped some BBQ Apple beans to accompany the meat. Recipe courtesy of here and TexasAggie97

Butts after six hours. Couple of more hours then pull and wrap for an IT of 200.

Everything was wrapped and finished. After meat reached appropriate IT I pulled it and rested it in a cooler while we waited on the rest of the family and finished the inside stuff.

Father in law got in on the act with his signature, made from scratch, chocolate pies.

Everything turned out beatifully. This was defintely my best cook yet. Butts pulled super easy and ribs were perfect. The young'n loved them. I did run the butts up to 250* with about 2 hours left in the cook as I was afraid I might not get them done on time. Special thanks to all that have helped on here as well as by buddy below that stuck around with me all day.

12-19-2013, 09:08 PM
nice cook!

12-19-2013, 09:10 PM
Excellent looking ribs. That smoke ring on them is killer.

Nice pulled pork also. I am suprised that you were able to get 2 9lb pork butts to an IT of 200 in 10 hours at 225. I have found that at 225 degrees that it takes almost 2 hours per pound to cook.

Great pictures of you and your daughter spending time together prepping the bbq. I would think that would be the best part of it all!

12-19-2013, 09:15 PM
All i know is that it's a great looking cook!

12-19-2013, 09:27 PM
Well done! Nothing like a good cook with family. Kudos

12-19-2013, 09:29 PM
Nice looking cook, especially the pulled pork! How is the Bulleit? I have not tried it, but I have heard it is good, typically a Woodford or Hayden's fan.

12-19-2013, 09:36 PM
Looks great! :hungry:

12-19-2013, 10:07 PM
Food Looks Good - :thumb:
ya time seems short for 225* - I've been doing 9.5-10 Butts at 300* for 8-8.5 hrs. Of course if you are not running a water pan of difusser the center grate temps will be. 40-50* hotter than edge and 20-25* hotter with water pan or difusser. So if you were going by a 2-3" stem thermo mounted on side of barrel then actual cooking temps were 250-270*...........my thermo will read 275-280* and the maverick read 310-315* with probe near center on grate and I run large waterpan/ difusser

If you are using a long stem thermo have u checked with ice water then boiling water?

12-19-2013, 10:11 PM
Nice Cook, it's always nice to see pics of a half container of ribs (since everyone went in on them before you can even take a picture LOL)

12-19-2013, 10:16 PM
I refreshed my memory by looking at your first cook post again.......so was this cook a plywood lid or Weber lid cook? :mrgreen:

12-19-2013, 10:22 PM
Great looking cook! Nothing better than getting the family in on the act. I like the 4 legged fella coming in to see what was going on. :grin:

And I am a bourbon fella as well. I am curious how that one goes down.

12-19-2013, 11:40 PM
Looks like you're headed in the right direction. Everything looks great. :thumb:

12-20-2013, 01:29 AM
Very nice job!

12-20-2013, 04:11 AM
Looks Good! That many mouths to feed, time to build you another one :thumb:

12-20-2013, 07:56 AM
Looks great, man!

12-20-2013, 08:21 AM
Nice job!! Love getting the kids involved. She will remember it.

12-20-2013, 11:37 AM
I started out thinking 225 would get me where I needed to be in 10 hours but soon realized that I wasn't going to make it. I moved my temp up to 250. The drum was the one from the previous cook with the wooden lid. I had since found a Weber lid for it. My thermometer is a 12 inch dial that hits the middle of the barrel almost dead on and sits directly below the bottom grate. I didn't use a diffuser of any type and just let the meat roll on. I would say that it was closer to an eleven hour cook and an hour rest before I pulled the pork. Of course, between the bourbon and everything else I focused more on getting the IT to 200 rather than the number of hours I cooked it. I haven't checked my therm using the ice water or boiling water method, but rather checked it against other thems I had on hand. Not the best way to check but again, I'm still learning as I go.

As for the Bulleit Bourbon. It's my new favorite. It's part of the Four Roses brand of bourbons and one of their best I believe. Our house is located exactly 6 miles from that particular distillery and within 20 of every other major distillery in KY. Wild Turkey, Woodford, buffalo Trace are all within a half hour drive of the house. I have several friends around who work at different distilleries so we get samples on a regular basis.

The little one loved the ribs and was a bit disgusted with me when I packed the last two for Mondays lunch. I can see already that ribs will have to be a part of every cook from now on. And yes, there is another drum in progress.

12-20-2013, 11:42 AM
Nice cook good looking food !!

12-20-2013, 11:50 AM
Love the Bulleit! Was invited to a fancy bourbon tasting put on by the promoters selling it when it initially came out, have been hooked every since.

Pork looks great as well!

12-20-2013, 11:52 AM
Good looking food and pics, you did an outstanding job.

12-20-2013, 12:56 PM
Great Family good groceries and a Bourbon chaser.... outstanding:eusa_clap

Happy Hapgood
12-20-2013, 02:07 PM
Great pic's and cook. Looks like you may have a future Pitmaster there.