Goldenfinger
Knows what a fatty is.
- Joined
- Aug 5, 2013
- Location
- Brandon, Manitoba, Canada
Thursday was an early, 5 o'clock kinda morning as we decided to cook our first Butt on our shiny new UDS for my father's birthday supper. I can only take credit for the homemade rub, and preparation... my girlfriend actually monitored the all day cook (10.5 hrs) while I went to work...
Started with an 8.5# Butt from the local packer.
Rubbed it down, re-bagged it and back into the fridge till morning.
5:00am with a wicked thunderstorm going on... neighbors off to work and I'm firing-up the UDS...
Out of the fridge and into the smoke...
Pulled it at about 190F, probe tender... "like a knife in butter."
Again, since I spent all day at work... all credit goes to my GF, she did a great job and didn't panic when the Butt hit the "Stall" during cooking. :wink:
Started with an 8.5# Butt from the local packer.
Rubbed it down, re-bagged it and back into the fridge till morning.
5:00am with a wicked thunderstorm going on... neighbors off to work and I'm firing-up the UDS...
Out of the fridge and into the smoke...
Pulled it at about 190F, probe tender... "like a knife in butter."
Again, since I spent all day at work... all credit goes to my GF, she did a great job and didn't panic when the Butt hit the "Stall" during cooking. :wink: