Typo's First Smoke on UDS

Discussion in 'Pork' started by typojoe, Apr 6, 2015.

  1. Well, I just finished up my first ugly drum smoker and the initial cook with it (and in general).  All in all it was a success.  Although there are a couple things I want to do to the UDS to make the next smoke a bit smoother of a process.

    Below is what I did and what I used… I would love to hear some constructive criticism if you have any.  Can’t get better if people are just blowing smoke.  So, what did I do wrong?

    Items smoked:
    5.5 lb Boston Butt



    Items used:
    Myron Mixon’s Basic BBQ Rub
    Myron Mixon’s Hog Injection
    Myron Mixon’s Pork Glaze
    Myron Mixon’s Basic Vinegar Sauce

    Prep and cook:
    9:00 am - I rubbed, then injected and stuck back in fridge
    10:30 am - Meat on; Smoker @ 250
    2:30 pm - Checked meat; Internal temp @ 160
    7:30 pm - Pulled meat; Internal temp @ 172
    7:30 pm - Glazed, Wrapped in foil and returned to smoker
    8:45 pm - Added three potatoes (unwrapped)
    9:15 pm - Pulled meat; Internal temp @ 200
    9:15 pm - Left foil on, wrapped in towel, place in microwave
    9:45 pm - Pulled potatoes and wrapped in foil
    9:45 pm - Put potatoes back on
    10:00 pm - Put shrimp on (in make shift foil pan); Cooker @ 235
    10:15 pm - Glazed shrimp
    10:20 pm - Pulled shrimp off
    11:00 pm - Pulled potatoes

    Cook times:
    Meat: 10.75 hours
    Shrimp: 20-25 mins
    Potatoes: 1.75 hours

    After I pulled the shrimp and shredded the pork, we dove in and didn’t stop… we were so hungry. In the hunger frenzy, we actually forgot about the potatoes still being on the smoker. In our defense they weren’t even close to being ready when the meat and shrimp were. I pulled them off after we finished and a buddy took one home with him, but the others didn’t even get unwrapped. So, I couldn’t tell you how they turned out.

    Overall the finished product was great. I took the leftovers to work with me today. The guys all loved it and I got several compliments, but I don’t think any of them would have told me if it was nasty.  The shrimp were great.  A friend of mine handled all the shrimp prep work, so I couldn’t tell you what went into it.  I do know it used the same glaze I used on the pork and some other stuff.

    And now… picture time:

    Just before pulling:

    After pulling

    The shrimps

  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If you and your family liked it, your good no matter how you cook it. I dont foil. Try it if you like good bark.

    Taters will take bout 3 hours at them temps.

    Looks like a success.
    typojoe and elkhorn98 like this.
  3. fwismoker

    fwismoker Master of the Pit

    Looks good to me...I don't like foiling butts either like C said because it gives a little bark plus i don't like messing with the smoker until  the meat reaches temp.  A 10 lb butt might take 7 1/2 hours cooked at 275-300.

    You'll love drum cooking!
    Last edited: Apr 6, 2015
    typojoe likes this.
  4. bmaddox

    bmaddox Master of the Pit

    I don't see anything that is wrong with what you did. There are different ways of cooking everything so it all just comes down to what you like.

    I personally like to rub and inject the day before to let the rub turn into a nice paste so it forms a good bark.
    typojoe likes this.
  5. I don't foil either, just being me I like dark bark. But all I see is good eats. Nice cook. CF
    typojoe likes this.
  6. Thank you all for your responses.  Its been a busy few days this week and I haven't been able to get on here.

    I added the foil in hopes of speeding up the cook.  It stalled out on 160 for like 3 hours (actually time unknown).  Once the foil was added, the temp dropped, but then shot back up and didn't slow down.  Was this due to the foil, due to it breaking through the 'stall' or a combination of both?

    Another question I had... it took nearly 11 hours to smoke a 5.5 lb butt at 250... is that longer than it should have taken?  I wasn't expecting that long of a cook, especially since it was only 5.5 lbs.  

    I struggled with controlling my temp.  I didn't get to sit any longer than a couple hours at a time before I'd have to go make an adjustment.  I'm pretty certain this was mostly due to my probes running under the lid, which created a big air gap.  Regardless of how it happened.... would this be the culprit of why my cook took so long? (assuming it was longer than it should have been)

    Again, thanks for the feedback.  I can't wait to give it another go... I have a feeling it will be sooner than later.
  7. b-one

    b-one Smoking Guru OTBS Member

    Only problem I can see is not enough meat! Butts can take along time it's ready when it's ready! You can find some others builds I'm sure they run there probes in other than under the lid. Practice makes perfect, I also prefer bark so I don't foil until resting the meat.
    typojoe likes this.
  8. bmaddox

    bmaddox Master of the Pit

    11 hours is by no means too long. That is right at 2 hours per pound which is the higher side of what is considered "normal".
    typojoe likes this.
  9. fwismoker

    fwismoker Master of the Pit

    The average on butts is probably in the 1 hour per lb range with the hotter an faster being in the  45 minute range.  With the temp you thought you were cooking at i'd guess you're probes were off. 

    It's still all about what you like whether  L&S, mid range or H&F..... personally I've seen as good or better results in the hotter range for butts.  No need to foil and not much stall to speak of.

    As long as your food turns out good is what matters!   I suppose how much fuel you go through matters also but that's me. 
    typojoe likes this.
  10. timberjet

    timberjet Master of the Pit

    I see that all of your smokers are hot and fast cookers. PBC is known for this. The UDS is a different sort of animal. It likes 225-250. Hard to get them to run hot efficiently. 2 hours per pound 2 hour rest on Butts. You were doing it right. Now I don't know why you would have such a hard time with the temps unless you were just fiddling with it too much. Hahha...
  11. timberjet

    timberjet Master of the Pit

    I ran my probes under the lid for like almost 2 years before I finally drilled a hole. I think it does run smoother now. I had a 5 pounder take 17 hours once and that was with foiling so yes, you were in the normal time zone for a butt.
    typojoe likes this.
  12. inkjunkie

    inkjunkie Master of the Pit

    I smoked a 9+ pound pork butt along with a similar size chuckie. Took over 24 hours. Like I used to tell a boss..I (the meat) will be done when I am done....not a minute before not a minute later. This is the one thing that the wife hates about smoking...can be difficult to judge when to make the sides.
    typojoe likes this.
  13. fwismoker

    fwismoker Master of the Pit

    No my all of my smokers will do either....I have a UDS, mini wsm, jumbo  wsm and one that's hard to explain.  The Big Poppa is one hell of a UDS and will do about whatever you want and do it well....low, hot and fast or grill and sear and steady as can be.
  14. timberjet

    timberjet Master of the Pit

    I'm not knocking them at all just saying that my UDS likes to run at those temps and it is the most basic of basic. Pretty tough to run hot for me anyway. Hot enough for 1 hour per pound Butts.
  15. fwismoker

    fwismoker Master of the Pit

    Oh i know timber...If you like UDS the BP is good though.  The mini is my all time favorite for a single butt, It'll do whatever you want from the slowest of slow to 400* and keep it there with relative ease. 
  16. timberjet

    timberjet Master of the Pit

    I have that on my to do list for sure, the mini is in my very near future. My local hardware store has had a smoky joe silver sitting on the shelf for 4 years now. It has so much dust on it you could plant chia pet seeds and have a work of art. haha.... He is one of my clients for my window cleaning business so I'm thinking I need to work some partial trade for that thing. I was looking for a gold on sale though as it seems they work better without as much extra hardware. At least that's the way it looks to me. What do you think?
  17. fwismoker

    fwismoker Master of the Pit

    I think the silver is ok if you do something like dirtsaylor did and add the side air but you can't go wrong with the gold.  IMO many out there made the mini way too complicated...simpler the better imo and make it run like a mini UDS but it's still a grill.   No need for a heat sink to keep steady temps in windy or cold conditions with a simple reflectix sleeve I call a a reflectix koozie.  Let some of the drippings hit the coals and easy to keep low temps and have no problem getting very hot.

    Feel like we hijacked this thread...apologies 
  18. timberjet

    timberjet Master of the Pit

    Yep, sorry guys. HIJACK!

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