Using my Dad as a Guinea Pig.... ***Pics added!***

[flashback max]

Well, I'm firing up the UDS tomorrow and cooking my first pork shoulder. I have a couple of questions so Dad's day dinner comes out well; if somebody wouldn't mind chiming in.

I've got a 9 pound pork shoulder, how long is that going to take? I want it to be good.

Obviously put the rub on it. Do I need to inject some goodness into it?

Got my pan under it.

Temp's about 240*(right?)

What else am I forgetting?
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There are two kinds of people in the world, my friend. Those with loaded guns, and those who dig. You dig!

[rodneymeatsnsweets]

Looks like you've got it all figured out. Just figure in about 1.5 -2 hrs per pound for cook time. Count backwards from dinner time and get er smokin. Post pics of your progress.

[Tug]

If its your first, probably just the rub. If you want to inject anyhow, I like to strain a vinagrette, and then mix in an equal part apple juice, and also additional rub. That seems a small shoulder, but if you're planning on supper tomorrow - shouldn't you be getting it ready, and firing it up this evening? Good luck, and enjoy, Tug.
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Family, Q, Fishing, & Wishing.
Frontwards, backwards or upside down - liar 88 but getting better at worse!

[flashback max]

Tug,

I'm thinking about starting it around 11pm or so tonight. That way it'll have 14 or so hours to cook(1.75 hrs/lb), an hour rest, and some time to pull and get everything together so we can eat around 4pm

Sound right?
_________________
There are two kinds of people in the world, my friend. Those with loaded guns, and those who dig. You dig!

[Soybomb]

Plan for 2 hours a pound, plus prep time, plus however long you like to rest. You can always hold it in a cooler for a few hours if you need.

<----responsible for many late dinners until he learned

[Tug]

I agree with Soybomb. Start a bit earlier, perhaps. Holding shoulder is much easier than leaving those you are cooking for, hungry. Fire her up![/url][/list][/list]
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Family, Q, Fishing, & Wishing.
Frontwards, backwards or upside down - liar 88 but getting better at worse!

[flashback max]

Alright, sounds good. We'll see how it turns out.
_________________
There are two kinds of people in the world, my friend. Those with loaded guns, and those who dig. You dig!

[flashback max]

***Burp*** Sorry.

Well, things were interesting with my first time on the UDS. Cool, cool piece of equipment let me say.

Started the charcoal at about 9pm yesterday evening. Got the temp working and loaded in the meat. Babysat it till around midnight; fiddling with the valves trying to get it right where I wanted it. Has anybody noticed you kind of have to do things in advance? Like if the temp is going down, you have to reverse it, but not too much. If you do it too much, that will send the temp higher quick. It's almost like I had to do half of what I thought it would be. I don't know if that makes sense...

When to bed, but got up every couple hours to check the temp and mop it.

After about 6 hours or so


10 hours


12 hours


Puff, puff, puffin' along! Love this thing


The benefits.... Sorry this is the only table pic I got. People were rather ravenous after smelling it for 16 hours...


It was smoky, juicy, succulent, tangy, and just plain freakin' good! I will be defiantly doing this again soon! Thanks to everybody who helped and lent their advice and knowledge.
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There are two kinds of people in the world, my friend. Those with loaded guns, and those who dig. You dig!

[BRBBQ]

Looks good to me.