UDS Burnout Question

[kc5tpy]

WOW!  That looks great to me!  With that much fat  seems to me it shouldn't be dry.  Did you wrap in foil and a couple towels and let it rest at least an hour?  If you did then I'll have to agree with timberjet, must have been overcooked.  I think the Pro's say let it rest for 15 minutes for every hour you cook it??  Maybe one of the members can correct me if I'm wrong.  I have trouble finding ANY pork if that much fat.  Even many of the pork bellies I get I consider a bit on the lean side.  You don't have to eat the fat if you are watching your health trim it as you slice, ( give it to me! ) but I firmly believe that the fat is where the flavour is and keeps the meat moist.  Looks like a very good first attempt with a new smoker.

If it turned out on the dry side I wouldn't eat it.  You are only about an hour away, just wrap it up and I'll be there soon and take it away for you.  Also if it was dry it may be that new smoker you built so I can bring the pickup and haul that thing away for you as well since I'll already be there.  

Great job!  Keep Smokin!

Danny

 

[adenjago]

hi Timber, Danny

as normall a wealth of helpful information in both your replies....

Timber,  yes when cleaning the UDS out today, the Ash pan was full unto the bottom of Grate,  so yes I think I will be raising the Grate level at least 2-3 inches,  I suppose I was guilty of not checking the internal temp of the meat, as when it came of it was about 170,  which was the temp of the last smoked joint I did on the Weber Kettle, but that wasn't a loin but I assumed it would was the same....as mentioned a learning curve.

also there was quite a lot of fluid on UDS base, I assume this was fat dripping down,  I assume you have to clean that out or need a bigger pan at the bottom

Danny,  thats small Chilli and salt  joint which was pictured was fine with no issues, tender and as juicy as it looks in the pictures. ( yes I agree I do like the fat, like everything  the things that are the best are normally the worst for you

in regards to the offer of releving me of Sammy (Sammy the smoker),  my relationship with Sammy is in its infancy,  but I can only see good times a head with our partnership blossoming once I get  know her better with the odd frustration here and there , and only after our first date has just finished your trying to muscle in my Girl ?  

  

The Large pork loin joint is pictured below... I'm not sure if the Pictures show dry it was

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• adenjago
• Oct 27, 2014

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• adenjago
• Oct 27, 2014

 

[kc5tpy]

Hello Ade.  YEP!  That's the sort of pork I get.  I can see what you mean about dry but notice the difference in fat content.  Pork like that makes it even more important not to overcook.  A pork loin like that is pretty hard to get right unless you have quite a lot of experience and know your smoker well.  A therm is almost a must when dealing with a pork loin, especially one with almost zero fat content.  Still, not a bad "first date"!  Keep Smokin!

Danny

 

[wade]

Wow Ade - that small joint sure had a lot of fat. Was it a case of spot-the-meat? I buy back-fat from my butcher to make salami and chorizo and often that comes with more meat on than that!

It looks nice and juicy though

 
You should see if you can find a reliable meat probe. Pork loin is done at 145 to 150. I take it out at 135 and wrap with foil. It will continue to cook as it sits for a while to get it to temp. 

I know that it is technically safe to eat at this temperature however I do like my pork a little more done than this.

One way of keeping very lean meat juicy during extended smokes is to foil it after the first 3 hours.

 

[adenjago]

Ahhh okay maybe it was the wrong joint to start with, but it was a cheap one half price from tesco..so It was no big loss apart from the taste, but my dog seems doesn't seem to fussed about it

So if I was going for something like pulled pork, what would be the best Joint to use ?, as I have noticed the word pork butts but I think that is an american term and doubt the Abattoir I use would understand that phrase ( even though they did understand the phrase ground chuck)

 

[wade]

The best joint to use is pork shoulder as it has the right amount of fat to keep it moist during long smokes and allows it to pull well. Even though it is called "Butt" it does not come from the rear end of the animal. The word Butt comes from the wooden casks in which they used to be packed in Boston - yes like "water butt".

You can buy them either bone in or boned and rolled. If rolled then snip the string and flatten it out before smoking. This will give you more surface for the rub and also a more even cook.

 

[kc5tpy]

 

[timberjet]

Yep Wade is right on. I don't know if the term Picnic is used there but that is the upper front shoulder and makes great pulled pork. In the northwest of america you see Picnic ham or roast in the stores. The lower portion of the front shoulder is the butt, but once again here it is called just Pork Roast either bone in or boneless. Then you have Country style ribs which are not ribs at all but cut up shoulder made to look like ribs. Confused yet. Me too. I was really confused until I found out what you guys were calling a Joint. lol By the way there is nothing wrong with pork loin. I like to filet it out and stuff it with different vegetables and such, then roll it back up and wrap in bacon. Man oh man, good stuff. I saw you have a second level in your drum. You can place a disposable aluminum pan there to catch the drippings to either save for gravy or the like, or just to keep the grease from dripping down in your UDS. Personally I like the fat to hit the charcoal and create another layer of flavors from the char that happens. You can experiment with the doneness of your pork but do expect some pink color just from the smoke penetration especially if you happen to be using cherry and or apple. My favorites. One last edit, you can also brine your loin to make it even juicier if you like it more well done. 1cup salt and 1cup sugar to a gallon of water. Happy smoking. Timber

 

[adenjago]

cheers Wade, Danny ,timber

Im thinking of doing some pulled pork this friday as we have a little Halloween gathering arranged, but obviously I would want a better outcome than the loin for the guests, I know the timing is not great as I would have wanted a few test runs first.

so with the Pork shoulder I think on the Kettle bbq I pulled it off when the internal temp was about 180, I assume that should be temp I should be aiming for as that was fine, would you keep the Joint foiled for the rest of the cook ?

is there any general on the size of the joint to cook time (obviously the Smoker is a variable in that equation)  what size joint would feed 5-6 people in regards to pulled pork and is there any benefits between the types (rolled, boned or with bone)..

I have also got to a get a Wireless temp gauge so I'm stuck with an instant one, which is obviously a bit of an issue as every time I open the lid the temp drops by 50, closing the exhausts brings it back up to 200 after 10 minutes,  I did start with the air inlets fully open as i read that somewhere on this forums so I assume that will be the way to go again.. 

sorry for all the Q's, but I trying to cover all bases this times..

Ade

 

[timberjet]

I would look for a 6-8 pound Butt for that many folks. You may have leftovers and you will want some the next day trust me. You should figure at least 2 hours per pound plus an hour or two resting. I take my pulled pork all the way to 205 degrees. If you would rather have it sliced 180 is fine. I like to run my UDS at 235 degrees. Well, that is where it likes to run so I just go with it. You can foil once it reaches 165 with some apple juice double wrapped in foil and finish in the oven if you wish or go naked all the way and experience what we call the bark. Bark is kind of a crunchy very flavorful outer shell that develops over time in the smoker that seals in the juices and is just awesome once you shred the meat and mix it all together. You will want to try a good finishing sauce such as JJ's.which I will get the link for you here in a minute. This is a very good and well thought out tutorial from one of our members here. This is how he does it and I have had great results just like this. http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step If you have any questions, fire away. You could end up with something like this

ignition 2.jpg

• timberjet
• Jul 26, 2014

half done lol.jpg

• timberjet
• Jul 26, 2014

home owner butt.jpg

• timberjet
• Jul 26, 2014

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• timberjet
• Jul 27, 2014

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• timberjet
• Jul 27, 2014

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome This stuff is awesome on pork. I can't believe I ever had PP without it.

 

[kc5tpy]

Pulled pork for a party!  Second "date".  

  You and Miss Sammy are about to become REALLY "intimate"! You old dog; you just couldn't wait could ya?? 

  Serous now.  Pork shoulder is pretty forgiving.  You should do fine.  The fat and connective tissue help to make a pork shoulder a good choice for the smoker.  I will try to answer your questions but others may have other ideas.

No reason you can't do the shoulder on the UDS or the kettle.

I would take that shoulder to an IT of 200 and then rest for at least 1 hour.  That should take it to 205-210.  That shoulder should pull well at that IT.

Well, bone in bone out?  2 schools of thought.  Bone in adds flavour.  If bone out as Wade said don't cook it rolled if you are adding a rub.  I don't often use rubs but if I were cooking a boneless shoulder I would cut the ties, add salt and pepper and smoke it that way.  Makes for a more even cooking temp as per Wade.  Most of the time I can't argue with Wade.  At first I thought; an Englishman making BBQ??  NAH!!  When we first met I kept my eye on him.  Watched him like a hawk.  Come to find out he makes some really good smoked salad!  I hear he can also scramble a couple eggs.  

  

As for how much pork to cook,  how many sides are you having?  IF I were doing it for a party, I would smoke about a 5-7 kilo pork shoulder and freeze the left overs.

You do really need a good dual probe meat therm.

So there are my suggestions.  Good luck.  If you need any more help just post a question.  My advice would be to start a new thread for your party.  Keep Smokin!

Danny

 

[timberjet]

 
Pulled pork for a party!  Second "date".  

  You and Miss Sammy are about to become REALLY "intimate"! You old dog; you just couldn't wait could ya?? 

  Serous now.  Pork shoulder is pretty forgiving.  You should do fine.  The fat and connective tissue help to make a pork shoulder a good choice for the smoker.  I will try to answer your questions but others may have other ideas.

No reason you can't do the shoulder on the UDS or the kettle.

I would take that shoulder to an IT of 200 and then rest for at least 1 hour.  That should take it to 205-210.  That shoulder should pull well at that IT.

Well, bone in bone out?  2 schools of thought.  Bone in adds flavour.  If bone out as Wade said don't cook it rolled if you are adding a rub.  I don't often use rubs but if I were cooking a boneless shoulder I would cut the ties, add salt and pepper and smoke it that way.  Makes for a more even cooking temp as per Wade.  Most of the time I can't argue with Wade.  At first I thought; an Englishman making BBQ??  NAH!!  When we first met I kept my eye on him.  Watched him like a hawk.  Come to find out he makes some really good smoked salad!  I hear he can also scramble a couple eggs.  

  

As for how much pork to cook,  how many sides are you having?  IF I were doing it for a party, I would smoke about a 5-7 kilo pork shoulder and freeze the left overs.

You do really need a good dual probe meat therm.

So there are my suggestions.  Good luck.  If you need any more help just post a question.  My advice would be to start a new thread for your party.  Keep Smokin!

Danny

Hahahaha.... that is funny! Stirring the pot danny?

 

[timberjet]

I like bone in. It is purely personal preference but I think it does add something. Plus my dog loves the bone after I cook it down for stock. Which I always do to freeze for future soup starter.

 

[kc5tpy]

Hello timberjet.  Stirring the pot??  

  I hear Wade makes good scrambled eggs!  I also hear his quiche is "to die for"!  Now in my opinion REAL MEN don't eat quiche but what do I know?  Answer is VERY little.  I hear he smokes some beef now and then but dunno if he has the skills?  I shouldn't tell this but I hear he cooks his beef in the oven and then puts it in the smoker for the last 30 minutes of cooking time to add a little smoke flavour.

Hello Wade.  I am sure you know I am takin tha piss my friend.  I would gladly take your que to any Texas BBQ I have ever been to.  You know what I think of your smoked food!  You got skills my friend!  Keep Smokin!

Danny

 

[wade]

Lol Danny. I am not too proud to admit that I do a mean scrambled egg and do quite often cook quiche. I blame my mother who booked me on my first cookery course when I was 17 - so that I would be able "to survive" when I left home. Looking back on it now I think she may have just been trying to drop a big hint !

Hi Ade - As Danny said I would take the shoulder up to about 85-90 C (185-195 F) and then rest it in several layers of foil for at least an hour before serving. It should then pull really easily.

As to how much to cook? Danny's 5-7 kilos estimate sounds good and as he says it freezes very well in the unlikely event that you have any left over.

Being your first time you may want to look at two smaller joints rather than one large one - as they will be easier to manage and will not take quite as long to cook, As Timber says, you will get a little more pork flavour with the bone in however you will be able to make up for this with a higher proportion of caramelised bark on the smaller boned joints - swings and roundabouts. I must confess that I mostly smoke the boned pork shoulders myself.

The UDS will be great for the pork shoulder - as will the Weber. Which do you feel more comfortable using?

I also plan to do a couple of pork shoulders too over the weekend to compare the performance of the new coconut briquettes with the Heat Beads. We could call Saturday "UK official pork day" 

Don't forget those pictures 

 

[adenjago]

 thanks for all the helpful replies.....lots of info to digest..

thanks for link timber....i will be absorbing as much info I can.

one more question, for the first date i filled the fire basket a quarter full and then put about half full a Chimney smoker on top.... that got the Smoker up to 200 and kept it there for 5 hours ish

to get Sammy a little hotter up to 235 as Timber has suggested would that be put more coals in the Chimney ?

ade

 

[timberjet]

once you get the basket fixed you will be able to get any temp you want. If not then you might look at airflow. It looks like your intake is fine. Maybe you might need more exaust. I bet you just need to get that basket up so the air is going to the bottom of the coal with no obstruction. I have had mine up to 500 for pizza before. 

 

[adenjago]

Cheers timber,  Like with the Air inlet should I be starting with all four exhuasts open ?

gona be on the lookout today for either larger bolts or small depth Pizza Pan.

 

[kc5tpy]

Hello Ade.  As timber says, I think an air flow problem to the bottom of the basket.  I also like Wade's idea of 2 smaller shoulder if you can find them.

I would start with everything wide open.  Now here is where it becomes very intimate for you and your smoker.  It's an experiment from here on: as it reaches a certain temp start closing down your inlet.  Then at another temp close one exhaust then a second as needed.  What those temps are depends on airflow and how fast YOUR smoker comes up to temp.  Now you can let it go until it reaches temp and then start closing it down.  I can guarantee the smoker will get too hot and you will be left with 2 choices, start the meat at a hotter temp or waste charcoal as you wait for the temp to come down.  The trick is to start slowing it down and level it out JUST as it reaches temp, 225 in this case.  Good luck.  Don't forget to take picts as I usually do.  Write down everything you can think of as it happens so that you can recreate or tweak it next time.

Now here is my advice and many old die hards will strongly disagree:  don't stress too much about the temp.  If you were smoking cheese or salmon or sausage then temp control becomes important.  For a pork shoulder, if you can hold it between 200 and 300 you'll be fine.  225-250 is ideal but a little low for a while or a little high for a time won't ruin that shoulder.  Same for a brisket.  I smoke brisket between 300-375.  And I lean to the high side.  Most folks say 225.  I want to smoke it AND eat it the same day.  My days of starting a brisket at 22:00 - 0:00 are all over with.  TOO darned old for that stuff now!  Keep Smokin!

Danny

 

[adenjago]

Just got Some longer M10 bolts, so there is now a 2 1/2 inch gap between the top of the ash pan and the bottom of the basket.

also went the butchers and got a Pork shoulder, there wasn't that much choice, about 4KG but I have had chopped in half,  but also  gone for the Bone in,  gonna try and get a simple rub together and finish prepping tonight and let rest overnight ready for smoking tomorrow. 

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• adenjago
• Oct 30, 2014

updated Fire Basket...with 2 1/2 inch gap 

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• adenjago
• Oct 30, 2014