New!
Amazingly this is the first Pork Shoulder I have cooked on the UDS. It was a long ordeal lasting about 14 hours, but the final product was worth the trouble. I think that coal choke out was the primary culprit in the long cook time. I put the shoulder on between 1:30 and 2 AM Saturday Night with the venting I had dialed in it held a 300 Degree fire pit temp (250 cooking grate temp) until right around 7 AM, then it started dropping about 25 degrees every 20 minutes until it just held steady at 125 degrees. Internal me at temp was only at 130, so I knew something was wrong. I pulled everything off, the cooking grate, the drip pan, the Fat Charlie Diffuser and low and behold the ash pan was overflowing and had build up onto the actual fire pit grate. (New project today, move grate up about 3 inches in case of long overnight cooks!!) So I dumped it all out, started a new batch of charcoal, laid down the diffuser, drip pan and put the pork shoulder back on in about 10 minutes. Temps were back up around 300 after about 40 minutes and the shoulder reached 175 right around 3 PM. I wrapped it in foil and brought it inside, I was cutting it really close to the guests arriving.
Click Here for Pictures => Gallery of Pulled Pork Cook
