UDS Pork Butt

Discussion in 'Pork' started by chez, Jan 19, 2015.

  1. chez

    chez Newbie

    Kept it simple since it was my first pork but on my new UDS...usually smoke 'um on my offset.  Pure maple syrup with salt and pepper only for the rub.  Smoked at 230deg for about 15hrs to get an internal temp of 200deg.  Pork was moist and bark was caramelized sweetness crust.  Very pleased with my Polecat smoker due to almost zero monitoring.  I do run a CyberQ WiFi, so that also makes the cook painless.  I know, I know...UDS with a BBQ Guru.  Yes that is laziness, but I also had Polecat put two bottle openers on it, so my friends and I didn't have to walk 2ft to the other side to open up a Shiner!


  2. what kind of diffuser do you use?  Looks great.  Glad to hear you have 2 bottle openers so nobody has to wait in line either!
  3. chez

    chez Newbie

    My smoker came with a water pan.  I don't put liquid in it, but it does work as a diffuser though.  Below is photo of the water pan during the building of my UDS.

  4. Nice !!

  5. That is a fine looking butt as well as a nice smoker.

    Happy smoken.

  6. chez

    chez Newbie

    Thanks Gary and David.  I'm really enjoying the UDS cooking way and look fwd to posting more chow. 

  7. timberjet

    timberjet Master of the Pit

    Ok that is a Pretty Drum Smoker.....PDS. Nice looking grub there.
  8. So its a PDS and not a UDS    I agree

  9. timberjet

    timberjet Master of the Pit

    New catagory gary?
  10. timberjet

    timberjet Master of the Pit

    dude that is no uds. this is truly ugly...

    But the food so gooooooood...
  11. chez

    chez Newbie

    I truly wanted to build my own, it is just that I already spent a lot of time modifying my offset. So I said the heck with it and sent for the Polecat. One of my buddies has a homemade one (55 gal) and it makes perfect bark on brisket and pork butt...every single time!
    Last edited: Jan 20, 2015

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