1st pulled pork with qview

[paulmart]

Never done this before
2 pork butts at 5.5 lbs each

Into brine for 24 hours

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• paulmart
• Sep 14, 2013

Cleaned off and rubbed down with a fairly basic rub
Set in fridge over night

Also, first time using the minion method
My charcoal smoker usually gets about 6 hours of 225 degrees.
So I figured I'd give this minion method a go

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• paulmart
• Sep 14, 2013

Do

So far so good. The smoker slowly climbed to 225 with applewood chunks

On they go

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• paulmart
• Sep 14, 2013

 

[kathrynn]

Looking great!  Keep us posted on how things are going!

And....don't forget....Have FUN!

Kat

 

[paulmart]

That last picture is actually 2.5 hours in
IT is 106
BBQ is 241

Im at a fairly high elevation. The air is thin here
I always have to leave the vents wide open and the door to the charcoal open half way, just to get it to 225

I was hesitant to use the minion method because of that. Now I'm a believer in it. I haven't had to adjust anything 2.5 hours later (that's unusual for me)
( ^ _ ^ )

 

[driedstick]

Looks good so far,,,,, Good job

 

[disco]

Waiting for the finished product!

Disco

 

[dockman]

Just put my first Boston Butt on the smoker about an hour ago. Good luck with yours!

 

[paulmart]

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• paulmart
• Sep 14, 2013

There's hour 4 @

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• paulmart
• Sep 14, 2013

 

[paulmart]

Good luck dockman!
Things seem to be going well here.
I'm in tye process of making two different kinds of bbq sauce too
I'll oost those when I'm done;)

 

[paulmart]

I'm Stalled at 162 for about an hour now:(

 

[dockman]

Mine just got to 163 and I foiled it. Added apple juice, butter, American Honey whisky, and a little more rub when foiled.

 

[disco]

I'm Stalled at 162 for about an hour now:(

Hang in there, it is worth the wait. My first pork I quit at about 185 and regretted it. Take it all the way to 205 F.

Disco

 

[stevevv]

Looking great. How did they taste?

 

[smoking b]

Looking great. How did they taste?

??? Huh??? They aren't done yet 

 

[kettleq]

I'm hungry!! How were they?

 

[paulmart]

Sorry, people started showing up and I got preoccupied. I think my maveric redicheck therm is busted
After three hours of being stalled at 162. It quickly jumped to 174, where it stayed for 3 hours
Thst was hour 10 on the smoker
I got suspicious, I had a full chicken the smoker too
It had been there for 3 hours
I out the therm in it. It read 154. I cut open the breast. It was 100% cooked. Actually beginning to dry out

So I dug into the shoulders wity a knife
The meat was perfectly done. It fell apart very easily, it was juicy, and tasted amazing...makes me wonder if my therm is reading 25 degrees less then reality

Is this possible?

Sorry for my lack of finished product pictures
I know other people took some
I will get them.
But you know what its like when there's 15 people over, dogs and kids everywhere..I didn't take picturesof the food..lol

 

[TulsaJeff]

Sorry, people started showing up and I got preoccupied. I think my maveric redicheck therm is busted
After three hours of being stalled at 162. It quickly jumped to 174, where it stayed for 3 hours
Thst was hour 10 on the smoker
I got suspicious, I had a full chicken the smoker too
It had been there for 3 hours
I out the therm in it. It read 154. I cut open the breast. It was 100% cooked. Actually beginning to dry out

So I dug into the shoulders wity a knife
The meat was perfectly done. It fell apart very easily, it was juicy, and tasted amazing...makes me wonder if my therm is reading 25 degrees less then reality

Is this possible?

Sorry for my lack of finished product pictures
I know other people took some
I will get them.
But you know what its like when there's 15 people over, dogs and kids everywhere..I didn't take picturesof the food..lol

It is possible that your probe has gone bad. Boil some water in a pot then stick the probe down in the water carefully while it is boiling and it should read around 212 degrees. You can also check the probe in ice water and it should read around 33 degrees or so.

I have quite a few probes go bad over the years and most of the time it is because I insist on washing them under running water. Here lately I have been just wiping them off with a bleach wipe then a damp cloth and they seem to be lasting a lot longer that way.

 

[paulmart]

Thanks jeff. I'll give it a shot tomorrow
..I sent the word out that I wany pictures back from sone of my guest. Some of the people who were there are amateur photographers. So the pictures might be a little..."artzie" lol

 

[paulmart]

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• paulmart
• Sep 15, 2013

Here's a shot of the chicken I did on the top rack
Something about this shot feels slightly wrong. Like looking in the eye of the storm lol

 

[paulmart]

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• paulmart
• Sep 15, 2013

Got one!

 

[dockman]

I did not get picture either Paul probably because by the time it finished I was hungry and buzzing pretty good. Put mine on at 12:15 pm by the time it rested and got it pulled I was sampling at 12:15 am. All in all it was one of my better smokes temps and timing was just as everyone said it would be. I smoke at 230 degrees. Pork had nice bark, good and juicy, and tasted pretty good. I would like to have a little more flavor the next time so I think I will lite both ends of the AMAZN smoke box for more smoke plus I did not get it rubbed the night before only about 3 hours ahead of time.