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View Full Version : Pork shoulder on my UDS


cowgirl
06-23-2008, 01:05 PM
This was the first chance I had to try out my UDS. I built it over a month ago, but have been gone a lot!


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_3999-1.jpg

I started it out wide open and brought the temperature up to 350....
Then adjusted the inlet and smoked the shoulder at 250 for the duration.


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4009-1.jpg

I seasoned the pork with evoo and a homemade seasoned salt mixture.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4015-1.jpg


I made some twiced baked tatoes and seasoned some bella mushrooms and a split leek.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4058-1.jpg

I let the pork smoke awhile before adding the veggies....

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4062-1.jpg


After about 35 minutes.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4071-1.jpg

I pulled the shoulder out at 180, covered it and let it sit for about 30 minutes.


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4082-1-1.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4088-1.jpg


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/100_4089-1.jpg

The pork turned out moist and tender.... added some cold watermelon and cherries.
I had the leftover pork and second twiced baked tato for supper the next day.

I babysat the smoker and it didn't budge from the 250 mark throughout the whole smoke. I think I'm gonna like it!

smokinvic
06-23-2008, 01:08 PM
That is some excellent looking food!!! Everything looks so good! Can you clue me in on how to make those twice baked potatos? I really want to make me some of those!!

sampson
06-23-2008, 01:13 PM
"I babysat the smoker and it didn't budge from the 250 mark throughout the whole smoke. I think I'm gonna like it!" -cowgirl

That's just one of the many reasons I love these things. I fired up two of my three at nine on Friday night for a comp and they held steady until after turn-in on Saturday when I choked them down to start packing up... Nice grub by the way!

cowgirl
06-23-2008, 01:16 PM
That is some excellent looking food!!! Everything looks so good! Can you clue me in on how to make those twice baked potatos? I really want to make me some of those!!

Thank you smokinvic!
I cut the top off of a baked potato (it can be a smoked tato if you have them)...scoop out the middle and put some cheese in the bottom of the shell.
Saute some minced onion and garlic in butter...add the cooked potato and mash like you would regular mashed potatoes... I add milk and season with salt and pepper and use a hand mixer to whip them.
Then I add shredded cheese to the mixture, (any kind you like) you can add cooked bacon too. Pepper too...what ever you like.
I fill the skins back up and top with more shredded cheese.

They smoke in about 30 to 35 minutes.

Hope this makes sense! lol If I didn't explain it well, please let me know.

cowgirl
06-23-2008, 01:19 PM
Thanks Sampson!
I felt silly after awhile for sitting there watching the temperature gauge. lol It looks like this thing will be a set it and forget it cooker.:cool::-D

Midnight Smoke
06-23-2008, 01:22 PM
I pulled the shoulder out at 180, covered it and let it sit for about 30 minutes.

That looks good cowgirl! I think you may want to try taking it to 165º-170º wrapping in foil with some apple juice and taking it to 195º+ then put it in a dry cooler for a couple hours.

Kidcurry73
06-23-2008, 01:23 PM
Awesome!

cowgirl
06-23-2008, 01:31 PM
That looks good cowgirl! I think you may want to try taking it to 165º-170º wrapping in foil with some apple juice and taking it to 195º+ then put it in a dry cooler for a couple hours.
Thanks Pork Smoker!
That sounds good...I had to grab it and make a dash for the house before a storm hit...High winds, hail and a tornado warning.

Will take my time next time.

Thanks Kidcurry!

Sledneck
06-23-2008, 01:34 PM
Looks great. I Love twice baked potatoes. My MIL makes the best that i have had

puff
06-23-2008, 02:23 PM
That all looks fantastic!

jeffjenkins1
06-23-2008, 02:49 PM
Very nice food! The drum looks good too!

Jeff

OSD
06-23-2008, 02:56 PM
Fantastic lookin' food and UDS!!!!

Barbarian
06-23-2008, 03:11 PM
Good lookin grub and drum.
So how many female drumheads we got now?

Brian in Maine
06-23-2008, 03:22 PM
Good looking drum, and good looking food. I love twice baked potatoes. Brian

Trey
06-23-2008, 03:52 PM
with the leek you just sliced it up and had it as a side?

cowgirl
06-23-2008, 04:06 PM
Thanks folks!
I sliced up the leek and sauted it a bit in some butter, then mixed it in with the sliced bella mushrooms.

crome
06-23-2008, 04:38 PM
Looks like some good groceries!!

BobBrisket
06-23-2008, 06:04 PM
Sweet looking looking drum and food!! I'd hit that fo' sho!!!

Dr_KY
06-23-2008, 06:16 PM
I'm lovin all of it and even though it's after midnight here I would dive straight into that! I now know how to plud the holes on my next lid too. :cool:

Bigmista
06-23-2008, 06:18 PM
Thanks folks!
I sliced up the leek and sauted it a bit in some butter, then mixed it in with the sliced bella mushrooms.

So you had Leeky Mushrooms?!?

Good looking UDS and good looking eats! You should be proud!

wlh3
06-23-2008, 06:27 PM
Great looking food and the drum is awesome. Twice baked tators...gottta love them:icon_bigsmil

cowgirl
06-23-2008, 07:29 PM
Thanks for the kind words folks!!
Bigmista, they were leeky shrooms alright, but kind of tasty.:-D

Norcoredneck
06-23-2008, 07:43 PM
What did you use to measure pit temp? Have to remember if you are using gauge on side it will be 30-50 degrees hotter in center grate. I run my gauge on side at about 200 on a quick glance. Food looks great. Did you notice any taste difference over regular smoking?

BBQ Grail
06-23-2008, 07:49 PM
That grub looks fantastic. Great job.

Do you raise your own pork and grow your own potatoes too?

cowgirl
06-23-2008, 07:52 PM
What did you use to measure pit temp? Have to remember if you are using gauge on side it will be 30-50 degrees hotter in center grate. I run my gauge on side at about 200 on a quick glance. Food looks great. Did you notice any taste difference over regular smoking?
I just used my side gauge then my instant read in the meat when I felt like it was ready.
I like the way the meat drips on the hot coals...smells so good. I usually smoke in my big horizontal wood burner. The meat reached temperature faster than I had anticipated. Must be the degree difference you are talking about. I'll keep an eye on that next time.

I think I will like this thing. :cool:

cowgirl
06-23-2008, 07:56 PM
That grub looks fantastic. Great job.

Do you raise your own pork and grow your own potatoes too?

Thanks trp1fox! I raise my own pork, but did not raise these potatoes. Have raised them in the past and found out I can trade my fresh eggs for tatoes from my neighbor. Works out good for me. These were from the store though...

jestridge
06-23-2008, 08:07 PM
Looks great

Rick's Tropical Delight
06-23-2008, 08:10 PM
great job! nice plating :eusa_clap

Norcoredneck
06-23-2008, 08:10 PM
OK Cowgirl gotta take a poll, all in fun. Check woodpile in a few.

cowgirl
06-23-2008, 08:18 PM
OK Cowgirl gotta take a poll, all in fun. Check woodpile in a few.

Ok......


Jestridge and Rick....thanks!:cool:

Hook_Line_and_Sinker
06-23-2008, 11:50 PM
good looking spread

excellent pron

and I agree with Rick , the plating is very good

cowgirl
06-24-2008, 12:21 AM
Thank you Hook!

smokinvic
06-24-2008, 09:39 AM
Thank you smokinvic!
I cut the top off of a baked potato (it can be a smoked tato if you have them)...scoop out the middle and put some cheese in the bottom of the shell.
Saute some minced onion and garlic in butter...add the cooked potato and mash like you would regular mashed potatoes... I add milk and season with salt and pepper and use a hand mixer to whip them.
Then I add shredded cheese to the mixture, (any kind you like) you can add cooked bacon too. Pepper too...what ever you like.
I fill the skins back up and top with more shredded cheese.

They smoke in about 30 to 35 minutes.

Hope this makes sense! lol If I didn't explain it well, please let me know.

Makes complete sense. Thanks!!!

cowgirl
06-24-2008, 10:23 AM
You're welcome smokinvic!

jazzspot
06-24-2008, 11:04 AM
cowgirl, your drum looks great and it is definitely an excellent smoker. Great job on the build. And the food is awesome. Really great looking PRON!!

cowgirl
06-24-2008, 11:13 AM
Jazzspot, thank you! I really appreciate your kind words.

afreemaniii
06-24-2008, 11:16 AM
Impressive. I'm picking up my UDS on Wednesday and look forward to making some Q and if it looks half as good as that then I'll be happy!!

cowgirl
06-24-2008, 02:58 PM
Thank you afreemaniii,
can't wait to see pics of it!:cool:

JediDog
06-24-2008, 08:45 PM
Great looking food there Cowgirl. Hope to see some more when you can.

1_T_Scot
06-24-2008, 08:54 PM
looks great!