My Projects

The rundown
Tonight I smoked my first 3 1/2 lb pork butt in my ugly drum smoker. I had a hard time maintaining a even temperature with the Central Market Lump Mesquite Charwood. I might need to crush it to make it burn more evenly.

I already had about 10lbs of the Mesquite Charwood in the smoke from 2 previous trials and I added another 3 lbs of partially lite material from my chimney.

Before placing the pork butt on the heat I seasoned it with a little paprika, season salt, black pepper, garlic salt and minced onions.

I cooked the meat from and internal temp of 75 degrees to 182 degrees, allowing it to rest for over 30 minutes.

Recipe for a pulled pork sauce
1/4 cup apple cider vinegar
1/2 cup water
2 tbsp sugar
1 tbsp mustard
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper

As displayed below, I checked the temp of the UDS every 10 mins and the internal temperature of the meat every hour. I really could have used a wireless thermometer last night.

On the way home this evening, I picked up a Maverick Redi-Chek ET-72 Wireless Thermometer

Temperature Information

Actual Data Recorded (Smoker and Meat Temperatures)

30 minute and 1 hour averages (Smoker)

Temperature Information Raw Data

Photo Gallery : Taken every hour.