Nice job....wish mine turned out like that..
I did my first butt today on my uds I built. Used lump with apple. Temp was around 240 most of the time and I calibrated the probe thermometer I bought. It showed water boiling at 210. So I knew I was running 2 degrees from actual temperature. using the probe, I pulled pork at 165, wrapped it twice in foil and put it back on smoker until it was at 200 degrees. From there I wrapped it in an old bath towel, put it in the cooler and let it sit for 2 hrs.
My butt was not tender at all. I threw away a lot of pork based on how tough it was to shred. Flavor is good for what that's worth.
The one thing that I noticed, I never got that temp where the butt just sat there for a while and finally the temp took off again.
I guess my question is anyone have any ideas or suggestions on what I did wrong? Also is there a way to calibrate the drum thermometer?
My butt was 6.5 lbs and was done in 5 1/2 hrs. I should have known that it wasn't done in that short period of time but I went by temperature of probe.
If I have rambled and not answered or provided needed info, please post and I will clarify.
Thanks,
Bill a/k/a bteem