Pork Shoulder in the UDS (Ugly Drum Smoker)

As you might have read in the previous post, "Time to Build a UDS (Ugly Drum Smoker)", I had just built myself a drum smoker (with loads of help from my rad in-laws!).  Well, this baby hadn't been in my hands 12 hours when Steve and I decided that meat needed to go inside it immediately!

So, I headed off to the local butcher and purchased two 8lb pork shoulder roasts.  Here they are all fancied up with their rub.

Rubbed Pork Shoulder

Rubbed Pork Shoulder

I don't exactly recall which rub we used here, but here's one that I've really been into on other pork shoulders:

  • 1/4 cup of paprika (Yup, you read that right)
  • 2 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons fresh ground black pepper
  • 1 tablespoon cayenne

I topped off the loaded fire basket (which had stopped giving off the thick bluish smoke and was ready to use) with some soaked hickory chips.

Fire basket loaded with hickory and charcoal

Fire basket loaded with hickory and charcoal

Then it was just a matter of lowering the fire basket (using a long metal hook that came with our backyard firepit) into the UDS, inserting the temperature probes and closing it up nice and tight.

UDS - full of pork shoulder

UDS - full of pork shoulder

As you can see in the picture.  There are two bungholes (tee hee) on the lid of this drum.  A little one and a big one.  I've experimented with different combinations and it seems like the best method for me to maintain consistent temperature is to keep the little hole uncovered and cover the big hole halfway with that flat piece of metal you see there.  I keep both of the nipple caps off of those intakes and use the ball valve to fine tune it.  I can usually keep 225F for a long time using this method.

16 some-odd hours later, these little beauties emerged from the UDS.

Pork shoulder contestant #1

Pork shoulder contestant #1

Pork shoulder contestant #2

Pork shoulder contestant #2

Now, don't panic.  I know it looks burnt.  But, that's just all the awesomness from your rub.  The meat inside is moist and amazing.  See, check it out.

Pulled Pork, Huzzah!

Pulled Pork, Huzzah!

Now, just grab some forks (or bearclaws) and start shredding.  You can use your hands if you don't feel pain or have really nice gloves.  But, believe me, it's hot inside these babies.  Also, I should note that you want to shred the pork pretty much right before you serve it.  So, plan accordingly.

Here's how much meat we got out of those two 8lb shoulders.

UDS Pulled Pork Success!

UDS Pulled Pork Success!

 

Great.  Now I'm drooling.

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