Good evening all,
It's been a long time since I have posted some Qview (and smoked a butt), so I figured since I am in for the long haul tonight, I might as well go for it.
Sunday is my second son's baptism so I decided to do a couple of butts for the lunch afterwords.
Starting with 2 butts totaling 18lbs
My father-in-law is on a salt restricted diet, so I rubbed one normally with a rub from a local establishment and created a salt free rub for the second one. The salt free one consists of smoked paprika, garlic powder, onion powder, ground cumin, black pepper, chinese five spice, brown sugar, and white sugar. The salt free one is on the right below. Really curious how that one is going to turn out with the five spice and sugar. Will have to keep a close eye on it to make sure the sugar doesn't burn.
They hit the smoker at 7:00 tonight. Smoking with a 50/50 mix of hickory and apple. Temp is holding steady at 240.
Made sure to put the salt free one on top so I don't add unwanted salt to it. Temp right now is sitting at 142. I am thinking that I may be up against the bone and will need to adjust the thermometer. Seems higher than it should be after only 5 hours. If not, the stall isn't far away, hopefully it isn't a long one. Rented a movie to get thru some of the night. More updates later. Also working on a batch of Venison kielbasa and low sodium kielbasa at the same time, so I will be busy.....
It's been a long time since I have posted some Qview (and smoked a butt), so I figured since I am in for the long haul tonight, I might as well go for it.
Sunday is my second son's baptism so I decided to do a couple of butts for the lunch afterwords.
Starting with 2 butts totaling 18lbs
My father-in-law is on a salt restricted diet, so I rubbed one normally with a rub from a local establishment and created a salt free rub for the second one. The salt free one consists of smoked paprika, garlic powder, onion powder, ground cumin, black pepper, chinese five spice, brown sugar, and white sugar. The salt free one is on the right below. Really curious how that one is going to turn out with the five spice and sugar. Will have to keep a close eye on it to make sure the sugar doesn't burn.
They hit the smoker at 7:00 tonight. Smoking with a 50/50 mix of hickory and apple. Temp is holding steady at 240.
Made sure to put the salt free one on top so I don't add unwanted salt to it. Temp right now is sitting at 142. I am thinking that I may be up against the bone and will need to adjust the thermometer. Seems higher than it should be after only 5 hours. If not, the stall isn't far away, hopefully it isn't a long one. Rented a movie to get thru some of the night. More updates later. Also working on a batch of Venison kielbasa and low sodium kielbasa at the same time, so I will be busy.....
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