pulled pork, ribs, tri tip pics

[VMAN]

Had a good time today. The pp came out great. Used some big ron's it was very good. Possibly the best trip tip I've ever made. Juicy, smokey goodness!

first time for pulled pork on the UDS, started at noon and pulled at 7pm.

[killswitch505]

VMAN that cook has it all
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[BigPhil32]

what he said ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
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[VMAN]

Thanks guys.

Interestingly the pork shoulder was about 4# and only took about 7 hours to get to 200*. It was my first on in the UDS and by far the best I have made...great bark, not dry and great pork flavor. Really rendered well and pulled great.

Temps held around 275 to 290 for the first 3 hours or so then settled around 230 to 250 for the remainder of the cook. Only had to open her up to add the ribs and tritip at hour 3.5 or so. I think the wind was responsible for the fluctuations.

I am really impressed by the UDS and the maverick remote worked pretty well though the remote really doesn't sync that well and I have to leave it outside so I can see it through the window. If I bring it in it loses its connection.

[Jarhead]

Great looking cook. Ya gotta love them UDSs.
My Maverick has the same problem. (ET-7)
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[BRBBQ]

That looks tasty. I've never tried tri tip, not sure if I've seen any around, but by your pics look good. The internet say they can dry out from lack of fat. Seems like your tri tip is juicy.

[Big_AL]

Makes me hungry for a little trip-tip/pulled prok sammy.

Well done sir! Thanks for posting.
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[realtorterry]

very good looking que

[rodneymeatsnsweets]

Mighty fine lookin Q right there. Nice job VMAN

[Chuckwagonbbqco]

7 hour pulled pork is lookin good----ribs look tender and juicy---tri-tip looks awesome. The tri-tip is not cut at exactly perpendicular to the grain, but looks to be about 70 degrees rather than 90 degrees. This works out great --to be almost perpendicular to the grain-yet cut in a fashion to get similar sized pieces of cut.

I always cut my tri-tip exactly perpindicular to the grain for optimum tenderness, however it appears here that you have found a method to get the best of tenderness and slice uniformity. Congrats

[Mrs. K.A.M.]

Looks delicious, nicely done
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[k.a.m.]

VMAN, awesome job on the ribs, Butt, and Tri-Tip. Beautiful color on that Butt and pulled fantastic. Your ribs have some awesome color right to the bone, and that Tri-Tip turned out super moist. Nicely done my man.
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[Toga]

That is a very nice mess of chow indeed. Sweet money pic of the tri tip.
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[VMAN]

Thanks all, I can't wait to fire it up again in a couple of days.

Not exactly 90 but I sacrifice a little to have some nice even pieces and honestly I don't notice the difference. I try to choose a tri tip that has some marbling showing. That's the beauty of tri tip they can have some goodness in there.

[WestCoastQ]

Everything looks great VMAN!!! Ribs look real good. I have yet to do pulled pork, but now i can't wait!

That Tri-Tip my man was the bizness!!!!! Doing 1 tomorrow, hope it comes out looking like that.

Hard to fing them here college station, but when they are available we always try to get extra.
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[SmoknCamo]

What a good looking cook! You have me convinced that tri tip will be my next experiment!
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