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Author Topic: Pork butt on a UDS & rib-o-lator  (Read 3853 times)
Posts: 9

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« on: July 10, 2011, 10:18:30 AM »

i cooked a 6lb boneless pork butt on the rib-o-lator. i split it in two and put one on each tray. i used some apple for smoke.

i coated one with a spicy honey mustered sauce i made and the other with brown sugar and some seasoning. the mustard tasted the best.

i cooked them on my UDS gasser at 225 for 5-6hrs then foiled them when they hit 170 internal temp and took them off when they hit 200.

i cut the bottom out of the drum and moved it up about a foot to the first rib and re-welded, then i mounted a burner from a turkey fryer underneath (no flame on the inside of drum) on the inside i just add my wood chips and meat, temps are always even. a 2 liter bottle is mounted on the outside with a valve and some tubing running to the inside as a water drip if needed.

after it rested for about an hour pulled it and it was tender, juicy, and good. i knew you would all be asking for some so i put some in the mail to you and you should have it any day. if it doesn't show up check your postman breath.


1. Gas UDS
1. charcoal UDS
1. Big gasser
2. 22.5 kettles
1. Auspit
a torch and weed burner in case the others fail,
and a few Rib-O-lators (ROL)
Buford UDS and kettle diffuser

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