Petee_c
Knows what a fatty is.
- Joined
- Oct 12, 2014
- Location
- Heidelberg, ON
As the title of the thread says, I want to have pulled pork tomorrow Saturday) at lunch between noon and 1pm.
I'm going to pick up a butt tonight after work. I would say the butts at the local butcher are in the 8-10lb range. It'll be going on a 55gal UDS. I will run lump or a mix of lump and RO briquettes and fist size hickory chunks.
I also want as much sleep as possible.
I'll inject and rub the butt as soon as I get home tomorrow. I've done only a handful of pork butts ever. All on the UDS. I have tried low and slow and hot and fast, and both have turned out decently. I have a plain jane wireless thermometer that I can use to measure internal temp. I've got a deep fryer thermometer stuck into the side of the UDS to measure grate temps near the center of the grate.
I don't have enough experience to say whether to start it low and slow (200-250F) before midnight, or hot and fast (275-350F) at 3-4am in the morning.... As I type this now, I am thinking starting a butt at 3am in the morning may not be my cup of tea. The last few butts usually take at least 1hr to get going, (starting the chimney, fiddling with thermometers, lighting the basket etc., unwrapping the plastic saran from the butt). I don't know how well I can get back to sleep after getting that all done....
I plan to have my android phone setup as a webcam, aimed at the deep fryer thermometer in the side of the UDS. I should be able to just set an alarm by my bed and take a peek at the UDS with it through the night at 90-120minute intervals on my tablet....
Advice appreciated for a newbie.
Thanks,
Peter
I'm going to pick up a butt tonight after work. I would say the butts at the local butcher are in the 8-10lb range. It'll be going on a 55gal UDS. I will run lump or a mix of lump and RO briquettes and fist size hickory chunks.
I also want as much sleep as possible.
I'll inject and rub the butt as soon as I get home tomorrow. I've done only a handful of pork butts ever. All on the UDS. I have tried low and slow and hot and fast, and both have turned out decently. I have a plain jane wireless thermometer that I can use to measure internal temp. I've got a deep fryer thermometer stuck into the side of the UDS to measure grate temps near the center of the grate.
I don't have enough experience to say whether to start it low and slow (200-250F) before midnight, or hot and fast (275-350F) at 3-4am in the morning.... As I type this now, I am thinking starting a butt at 3am in the morning may not be my cup of tea. The last few butts usually take at least 1hr to get going, (starting the chimney, fiddling with thermometers, lighting the basket etc., unwrapping the plastic saran from the butt). I don't know how well I can get back to sleep after getting that all done....
I plan to have my android phone setup as a webcam, aimed at the deep fryer thermometer in the side of the UDS. I should be able to just set an alarm by my bed and take a peek at the UDS with it through the night at 90-120minute intervals on my tablet....
Advice appreciated for a newbie.
Thanks,
Peter