1st butt on UDS PR0N!!!

[CUTigerQ]

This is the final product of the 1st EVER smoked butt that I smoked since 11pm last night. Pulled it off of the smoker today around 4pm and let it rest until I got home from dinner tonight. Just pulled it. Bone slid out like a knife through hot butter. And my GOD is this thing GOOOOD!!! Couldnt stop eating as I was pulling. This is gonna make for some scrumptious lunches this week.

Here is the Pr0n -

there is about 7 lbs of pure BBQ GOLD in that pan.
http://i239.photobucket.com/albums/ff72/bbq-brethren/brethren%20cookers/mariettasmoker/fin.jpg

[weekend warrior]

I like!!!

[SmokinAussie]

Spot on there. Great photo too. Man I'm gonna have to lift my game....

[CmdCtrl]

Awesome! I'll take a sammie please!

[traildust]

Looks great, good job!

[Papa Payne]

Concrats on a successful smoke! The PP looks great!

Papa

[texman02]

looks great!

[HeSmellsLikeSmoke]

Great looking pork. You nailed it.

[Smokin'Ron]

Looks tasty...I love it when BBQ is the scent of the day (or couple days) in the house 8)

[dudz]

Looks good!!!

[BBQ Bandit]

Absolutely (Rocky mod)

[Phubar]

Nice!

[sfisch]

Very nicely done!, you are correct most of the time I'm too full to eat after eating while pulling.

Scott

[BadHorsieBBQ]

That pulled pork looks great. Did you have any problems this time or was this cook a lot smoother using the minion method. That pulled pork looks great.

[CUTigerQ]

A LOT smoother this time. I did notice on my other 2 smokes that the coals burned out in 5-6 hours...THIS time, doing it the RIGHT way, the coals lasted over 18 hours.

Ate my first two sammies just now and I gotta give myself props...that may have been the best BBQ I have ever eaten. I read people on here and have talked to people who say that restaurants cant compare to your OWN smokes because they cut corners to same money in a restaurant. Im now a believer.

Cant wait for my in laws to get here to get the butt I smoked for them and see what they say.

[Lake Dogs]

Welcome. Yep, restaurants cutting corners can't come close. Pork nirvana...

Reminds me of my first judging experience. I'd grown up eating BBQ; some good,
some not so great. My first comp the worst ribs I'd judged were better than the
best ribs I'd ever eaten before, ever.

[dudz]

^^^^^ so true...you think you know, but then you dont.

[lucky8926]

I'm about 3 hours into a butt smoke now. Temp had hit the plateau, been at 160 for a while now. Seeing your pics make me wish mine would hurry up and be done!!!

[ChiefOsceola]

Looks great Marietta! It's amazing how smooth the UDS holds temps with just a few lit coals isn't it?!?! Nice job!

[MikeR]

Sure looks good from here- now if I could only taste it. :icon_pissed

[cowgirl]

Looks tasty from here too!

[Old Porker #1]

looks great, you can be proud.

[bigabyte]

If I send you some baggies will you send me some pork?:cool:

[CUTigerQ]

If I send you some baggies will you send me some pork?:cool:

I think I just got my first order. Lol

[N8man]

Mighty Fine Looking Pulled Pork you got going there!!!

[nolaman]

Looks great NEIGHBOR! (hint hint)

[Alan in Ga]

Pork looks great just pop some in the mail too me. Still should be warm when it gets here LOL

[CUTigerQ]

Looks great NEIGHBOR! (hint hint)

Hint taken...LOL. Come on by. I think a few beers could be traded for some porkage. LOL

[CUTigerQ]

Pork looks great just pop some in the mail too me. Still should be warm when it gets here LOL

Alan (great name, BTW - from one to the other...LOL) you arent that far either. We need to do a Ga Brethren get together. Lots of pork and beer.

[Dave Russell]

What's your diffuser set-up? I've used an 18" Brinkman charcoal pan, which is the same diameter as my charcoal ring.

[CUTigerQ]

Difuser? Me? Um...nothing. 24 inches from the bottom of the fire basket. No difuser at all.

[Dave Russell]

Difuser? Me? Um...nothing. 24 inches from the bottom of the fire basket. No difuser at all.

Ok, I figured you had a diffuser since it took so long.

I've found that the claims of the BDS guy (Rocky?) are pretty much dead on. With his drum method, you cook low and slow (240 degree target if I recall), but FLIP the butts every two or three hours and the same butt that should take 12 hours cooking indirect will only take a little over 8 when cooked high over the coals. Same temps, no joke....and when I mean cook, I mean till you almost need two sets of hands to get the but off the rack 'cause it's falling apart.

Although I prefer butts and brisket with not so much "fat in the fire" flavor, it's nice to be able to get 9 lb butts done in 10 hours. Also, if I had to place a bet for the highest moisture content of a butt, I'd pick the "BDS way" as opposed to "set it and forget it" every time.

I have no idea about the science of direct vs. indirect heat, but I know first hand there is a difference in cooking potential, so ya might as well take advantage of it! I'm not sure about the distance from the coals, but I'd think you could cook the same way on the new 22" wsm, just using the top grate with no water pan in place.

Dave
UDS, wsm, wots, Char-griller

[jeffjenkins1]

Pork looks great! Good job.

Jeff

[Alan in Ga]

A Ga pork and beer fest is right up my ally time and place is all we need let set it up. Of course everyone is invited. We can all meet at Myrons for a damn good time LOL






www.57smokehouse.blogspot.com/

[sdb25]

Difuser? Me? Um...nothing. 24 inches from the bottom of the fire basket. No difuser at all.

Did you fix your drum? I remember you had the grate right at the top with that weber lid. Post a pic of your fix.

[CUTigerQ]

Did you fix your drum? I remember you had the grate right at the top with that weber lid. Post a pic of your fix.

Haven't fixed it yet. I will do so Saturday morning though. Gonna keep the top rack and add the bottom one. Also need to weld or jb weld the nipples on cause I think I have an air leak and they are aggravating the hell out of me.