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  • Two Butts on the Drum

    Smoking a couple of butts today on the UDS.

    Here are a couple of the usual suspcts . . . two bone-in pork shoulder roasts at around 5 lbs. each . . .



    I'm trying out "R's Rub" (Thanks, Rich ) Been using Jeff's since I started and decided it was time to try something new. As always seems the case the first time I make something, I didn't have exactly the right ingredients -- haven't got the Hungarian paprika yet, wife bought celery seed instead of celery powder, had to use coarse ground black pepper instead of cracked black pepper and had to supplement some of THAT with regular ground . . . well, you get the idea. Anyway it is still excellent! Tried some on my eggs yesterday at breakfast (couldn't wait) and it is really good.

    Here's the butts rubbed and ready.



    Got to try out my new seasoning shaker. That thing works great. Had a problem with rub getting clumped on before but the shaker works really nice.

    Here they are wrapped for the fridge last night . . .



    and on the smoker at about 6:15 am this morning.



    Using Kingsford Comp charcoal with a few chunks of hickory. Took awhile to find the "sweet spot" with the Kingsford since it burns a little hottor and my drum has eight 3/4" holes for the exhaust but now with both caps on and the valve about 3/4 open it is holding at 239°.

    Gonna be a beatiful sunny day here in Corning. Great day for smoking.

    Dave
    CUHS Metal Shop Reverse Flow
    UDS 1.0
    Afterburner
    Weber Performer
    Blue Thermapen
    Thermoworks Smoke with Gateway
    Thermoworks Chef Alarm
    Auber Smoker Controller
    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

  • #2
    Sure looks good so far Dave! Knowing you, these are going to be awesome...can't wait!
    jeanie

    http://cowgirlscountry.blogspot.com/

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    • #3
      Sure do like what I see!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        Nice start. Can't wait for the results.
        sigpic

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        • #5
          Looks like a "can't miss"!
          sigpic


          GOSM/propane
          UDS (Cam)/lump
          22.5 Weber Kettle/lump
          Weber Genesis/propane
          Camp Chef Pro 90/ propane

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          • #6
            Here they are about 4 hours in . . .



            Sorry about the crappy pic.

            Butt #1 is at 152° and Butt #2 is at 153°. I sprayed them with a 3:1 mixture of apple juice and Captain Morgan which is what they will be foiled with. I'll take 'em up to 165° then foil and cooler 'em at 200° for an hour then pull.

            So far so good.

            Dave
            CUHS Metal Shop Reverse Flow
            UDS 1.0
            Afterburner
            Weber Performer
            Blue Thermapen
            Thermoworks Smoke with Gateway
            Thermoworks Chef Alarm
            Auber Smoker Controller
            Proud Smoked-Meat Member #88
            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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            • #7
              Chugging right along I see.. I have one in the frig for in the morning..
              Ken


              I Should Have Been Rich Instead Of Being So Good Looking

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              • #8
                Looks good dave. Can't wait to see the finished pics.
                Stay thirsty my friends!!

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                • #9
                  About 5 and 1/2 hours in . . .



                  The Taylor 1470 temp probes said 167° and 162° but the Thermapen did not agree. It said 162° and 156°. Not too far off but I think I'll leave them on a bit longer then I'll foil them.

                  Dave
                  CUHS Metal Shop Reverse Flow
                  UDS 1.0
                  Afterburner
                  Weber Performer
                  Blue Thermapen
                  Thermoworks Smoke with Gateway
                  Thermoworks Chef Alarm
                  Auber Smoker Controller
                  Proud Smoked-Meat Member #88
                  -
                  "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                  • #10
                    Man, I'm STUFFED!! Did too much nibbling and snitching while I was processing the meat before dinner.

                    The first butt hit 200° and about 2:30. Here it is in the pan . . .



                    Nice clean bone for the dog to gnaw on.

                    The second butt hit 200° about 3:25 and here's a picture of it.



                    Another nice clean bone for the dog.

                    Here they are somewhat pulled.



                    My wife and I were doing a lot of nibbling but managed to get about five 12 oz. packages in the freezer, sent a package home with a friend and had more than enough for dinner.

                    The texture was a little different than I expected. Very tender but some parts were almost a bit mushy and the color was more gray than usual. Could be because the one that finished early rested in the foil for almost two hours.

                    Rich's rub is GREAT!! My wife gave me strict orders to NOT change the seasoning. The Kingsford Comp charcoal ROCKS in the UDS. Most of the time I was running with both caps on and the valve about 1/4 to 2/3 open. Temp really wanted to climb when I took the lid off to get the butts out to foil and I closed the valve before I lifted the lid. My ball valve leaks slightly apparently because I could not get the temp to go back down with the valve closed. When I screwed a 3/4" pipe plug in the valve, then I was able to get the temp back down to 250°. Took the plug out and open the valve about 1/3 of the way and it chugged right along agaon.

                    All in all a very enjoyable smoke and discovered a yummy rub to boot!! Thanks for watching.

                    Dave
                    CUHS Metal Shop Reverse Flow
                    UDS 1.0
                    Afterburner
                    Weber Performer
                    Blue Thermapen
                    Thermoworks Smoke with Gateway
                    Thermoworks Chef Alarm
                    Auber Smoker Controller
                    Proud Smoked-Meat Member #88
                    -
                    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                    • #11
                      Nice job, Dave. Rich's rub is great, isn't it?
                      Dawn

                      New Braunfels Bandera "Grail"
                      Weber 22.5" Kettle Grill
                      1 Maverick ET-73
                      1 Green Thermapen

                      member #38

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                      • #12
                        Great looking grub Dave.... I know the feeling of nibbling through out the day on the meat....
                        Ken


                        I Should Have Been Rich Instead Of Being So Good Looking

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                        • #13
                          Originally posted by irishteabear View Post
                          Nice job, Dave. Rich's rub is great, isn't it?
                          Yeah, you can say that again!! I was a little worried since the - ahem - "other" rub I used to use had WAY too much heat for the wife and kids. But Rich's rub actually called for more black pepper and cayenne pepper (since I didn't have access to Smitty's ) but the heat is kind of a gentle bloom at the end. It is very good stuff. It will be the ONLY rub that goes on pork at my house, I'll tell you that.

                          Dave
                          CUHS Metal Shop Reverse Flow
                          UDS 1.0
                          Afterburner
                          Weber Performer
                          Blue Thermapen
                          Thermoworks Smoke with Gateway
                          Thermoworks Chef Alarm
                          Auber Smoker Controller
                          Proud Smoked-Meat Member #88
                          -
                          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                          • #14
                            Nice job on the butts Dave
                            "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery".......Winston Churchill

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                            • #15
                              Thanks for all the nice comments folks.

                              Went out to clean out the drum this morning and I couldn't believe how much charcoal was left in the basket. So I shook out all the ash and smaller burnt pieces and put all of the full and relatively full pieces back in the bag and weighed it. It weighed 6.5 pounds. Then I weighed the full unopened bag that I had on hand. It weighed 12.5 pounds.

                              Drum ran at around 240ish to 250ish for 9.5 hours on 6 pounds of Kingsford Comp and there was very little ash.

                              Daev
                              CUHS Metal Shop Reverse Flow
                              UDS 1.0
                              Afterburner
                              Weber Performer
                              Blue Thermapen
                              Thermoworks Smoke with Gateway
                              Thermoworks Chef Alarm
                              Auber Smoker Controller
                              Proud Smoked-Meat Member #88
                              -
                              "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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