First Butt on the UDS

BamsBBQ

BamsBBQ

Ni pedo
this is going to be a progressive thread.

a couple of firsts here... cooking a butt on the UDS and actually finding something around here that will make pulled pork...

i am going to be doing an all night cook tonight. it will go into the smoker as soon as it quits raining a bit.

today is a test to see what my smoker can do in 52* weather with rain.

wood for smoking will be apple,maple and oak(like usual..lol)

the meat
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think i actually figured out a new setting on my camera..lol

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trimmed of the skin

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mustard applied

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rubbed and ready for the smoker(in about 7 hours)

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Looking good! Is that a picnic? The bone looks round?

How are you going to maintain the fire overnight while you’re sleeping? Are you using the Minions Method, or just cutting the intakes to low and letting the UDS do the rest?
 
Keltin said:
Looking good! Is that a picnic? The bone looks round?

How are you going to maintain the fire overnight while you’re sleeping? Are you using the Minions Method, or just cutting the intakes to low and letting the UDS do the rest?
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yup its a picnic... all i could find around here(and somebody bought me this cut of meat so i could make PP sammies)

the joys of the UDS is that i will maintain temps all by itself and it uses basically the minion method. the UDS is really a set it and forget it kind of smoker. meat stays moister in it and if build properly, it creates a convection oven of sorts.

heres some pics of the basket...light about 12-14 briqs... get the smoker to about 250..load with meat....close lid and forget about it for about 5-6 hours...give the drum a kick to move some of the ash away... go back to sleep..lol
 

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Oh, the first pic didn't load last time, but it did this time. I can see it raw now. Good looking hunk of meat.

So you're definitely using the Minion Method. I've been meaning to try that. Does it alter the taste much using unlit coals? Some say it doesn't, but some say it does? What do you think?
 
depends on the brand of charcoal you use... i find kingsford does and royal oak(which i use) doesnt...you get a slight taste from RO but nothing like KF..

i have seen some people use lump for a UDS..i havent tried it yet but my next bag will be lump which IMHO option doesnt leave a taste..
 
Well the thread title sure caught my attention, lol. - Looks great! Can't wait to see the final results! :)
 
In competition and at home, I start my smoker with a full ring of unlit Kingsford and two wax cubes.

If there is a flavor imparted by the unlit Kingsford, then the judges that have tasted my entries, my friends, family and I, love it.

Lee
 
QSis said:
In competition and at home, I start my smoker with a full ring of unlit Kingsford and two wax cubes.

If there is a flavor imparted by the unlit Kingsford, then the judges that have tasted my entries, my friends, family and I, love it.

Lee
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Not to highjack the thread QSis.....but what are the wax cubes? I'm intrigued!
 
update...smelling reallllllllllllllllllly good
 

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WOW, it looks great Keltin. How do you tell when it's done?
It "looked" done in the 1st pics at 7am, and for sure at 11am.
 
That's Bam's butt, Doc. Or whatever it is. ;-)

Not sure what technique Jeff uses to determine doneness, but when the butt reaches an internal temp of 190-200, it will feel like a water balloon* when you pick it up. Then it's done.

Boy, that is looking beautiful, Jeff!

Lee

* Some call this "the wa-wa effect"
 
Doc said:
WOW, it looks great Keltin. How do you tell when it's done?
It "looked" done in the 1st pics at 7am, and for sure at 11am.
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yup its my butt everyone..lol

hey Doc if you look at the left side of the meat on most of the pics you will see my digital thermometer probe.... when it reaches 190 ish i pull and wrap in foil then let residual heat take it to 200*F.

right now i am cheating a bit, i just brought it in from the UDS to finish in the oven... we just had a really bad downpour and i am out of charcoal...
 

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QSis said:
That's Bam's butt, Doc. Or whatever it is. ;-)
Click to expand...

I knew that :pat: but my fingers typed Keltin anyway. :bonk:


It does look great. I thought you might be using a thermometer but I couldn't see it.
Is there a typical time for cooking one that size? You were at 8 hours last I saw, and about now if it had stayed on and you had the charcoal you'd be at 10 1/2 hours.
It sure looks mouthwatering!!!!!!!!
 
Doc said:
I knew that :pat: but my fingers typed Keltin anyway. :bonk:


It does look great. I thought you might be using a thermometer but I couldn't see it.
Is there a typical time for cooking one that size? You were at 8 hours last I saw, and about now if it had stayed on and you had the charcoal you'd be at 10 1/2 hours.
It sure looks mouthwatering!!!!!!!!
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the general guideline is 1 1/2 hours of cook time for every pound of meat...but each cut of meat is different.. so this will roughly take 16 hours to cook
 
That's a great looking butt! I love using my UDS for pork butts and shoulders! I can't get myself to take as many pics as you though, everytime I lift the lid the temp spikes. It's a test of patience but I've gotten to the point that I put it on and don't open the lid until it's done(sometimes 12-16 hours if I keep it low and slow enough). Have you tried a chuckie on the UDS yet??? good stuff.

wait until you try lump(just go real easy and start with only a few lit pieces), you will never go back to briquettes.
 
pugger said:
So I'm taking it "S" stands for Smoker, "Upright D__ Smoker?"
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Ugly Drum Smoker

here's mine...
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Some people paint them pretty and add shelves and stuff...I figure it's a 55 gallon drum, I'll stick with the "rat" look.
 
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