Espy
Well-known member
- Joined
- May 28, 2014
- Location
- Parker, CO
Ok, so last night I did my first pork butt on the UDS and my first overnight.
Lit the starter chimney about 9:00, once it was ashed over poured it into the fire basket. I had poured lump and briquette in the chimney basket with a can in the center to make a hole in the center for the lit charcoal.,
Caught the temp on the way up and had the UDS holding 257* (was targeting 240* to 250* but it didn't want to run there). After an hour of holding 257*, put the butt on (about 10:30). I had the lid off for about 30-40 seconds so hoped to hold the spike relatively low. Nope spiked up to 325* and I chased it for 2 hours trying to get it to settle at 250* or so again. I had 1 3/4" intake fully open and the ball valve about 1/3 open.
After it settled at 253*, I went to bed with the ET-733 on the night stand. At 2:00 the alarm went off that the grill temp fell below 225*. Got it back up to 250* zone and went back to bed. Alarm went off again about 4:30 for grill temp below 225* again. Got it settled in the zone again and decided to stay up.
About 6:00 the butt hit 163* IT and stalled for more than 4 hours. I rode it out and finally about 2:00 today it hit 190* IT. I should have let it go up a little more but my wife invited her parents over to eat at 3:00 so, although I was prepared to eat whenever the meat was done, I now had a specific time.
Pulled the butt, wrapped in foil and into the cooler with towels to rest. When I got ready to pull the meat, I literally pulled the bone out without so much as a wiggle. The meat pulled apart easily and was very tender.
The in-laws used KC Masterpiece original on theirs, my wife ate hers plain and I used Shack Sauce on mine.
I'm very happy with my effort at a long smoke and look forward to more in the future.
Lit the starter chimney about 9:00, once it was ashed over poured it into the fire basket. I had poured lump and briquette in the chimney basket with a can in the center to make a hole in the center for the lit charcoal.,
Caught the temp on the way up and had the UDS holding 257* (was targeting 240* to 250* but it didn't want to run there). After an hour of holding 257*, put the butt on (about 10:30). I had the lid off for about 30-40 seconds so hoped to hold the spike relatively low. Nope spiked up to 325* and I chased it for 2 hours trying to get it to settle at 250* or so again. I had 1 3/4" intake fully open and the ball valve about 1/3 open.
After it settled at 253*, I went to bed with the ET-733 on the night stand. At 2:00 the alarm went off that the grill temp fell below 225*. Got it back up to 250* zone and went back to bed. Alarm went off again about 4:30 for grill temp below 225* again. Got it settled in the zone again and decided to stay up.
About 6:00 the butt hit 163* IT and stalled for more than 4 hours. I rode it out and finally about 2:00 today it hit 190* IT. I should have let it go up a little more but my wife invited her parents over to eat at 3:00 so, although I was prepared to eat whenever the meat was done, I now had a specific time.
Pulled the butt, wrapped in foil and into the cooler with towels to rest. When I got ready to pull the meat, I literally pulled the bone out without so much as a wiggle. The meat pulled apart easily and was very tender.
The in-laws used KC Masterpiece original on theirs, my wife ate hers plain and I used Shack Sauce on mine.
I'm very happy with my effort at a long smoke and look forward to more in the future.
