Diving in BUTT first. (QVIEW HEAVY)

Discussion in 'Pork' started by padronman, Oct 16, 2011.

  1.      Ok guys and gals I am em-BARK-ing on the "Journey to the Center of the Butt" starting early tomorrow morning (about a 2AM start time) and will be posting Qview as I go.  I have read and re-read all the threads and sticky's and am pretty confident that this will turn out AWESOME.  Going to use SoFLA's finishing sauce (thanks for the recipe) and make some cole slaw to go with.

         I currently have the Butt rubbed (8.5 lb. and it's sitting in the fridge.  I will be using a combination of Hickory and Cherry wood with some water and spices in the drip pan.  I trimmed the butt because I like the rub on the meat and not the fat.  Left some though for a nice juicy baste.  During cooking I will be spritzing with apple cider mixed with some home made pork stock. 

         Well that's it for now. Wanted to get the thread going early and I promise Qview and BearView at the appropriate times.  Thanks so far for all of the knowledge you guys and gals share.  Because of it I am not nervous the least bit.  I have time so 12-14 smoke is no problem.  Oh and I have a cooler chillin with tomorrorow morning's beer selection [​IMG]So till we "MEAT" again here's to smoking some Q

    Scott
     
  2. Oh quick question.......any thoughts on adding some Cherry Dr. Pepper to the drip pan?  Do you think it will burn if it's mixed with other liquids? Just a thought.
     
  3. flash

    flash Smoking Guru OTBS Member

    Alot of people add liquids to water pans and it really offers no effect. Drip pans are probably not much different. Now injecting it might work though.

     You planning on foiling or going all the way without foil?
     
  4. thanks for the thought.  Im already going tospray with apple juice so I may add some of the Dr Pepper into the spraer and see what happens.

    I am going ALL the way......no foil!!!!
     
  5. Butt is in the smoker now at 2:15AM.  Temp at 235F.  Got Hickory wood on for the first go around and will add some cherry next.  

    AWAY WE GO!!!!
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds good so far!

    Don't forget to take pictures along the way!
     
  7. [​IMG]

    All rubbed up and ready to go

    [​IMG]

    A little Hickory action in the vent :)

    More to follow.  Been on for 4 hours. I am getting ready to probe and will take a shot then to show the progress.
     
  8. [​IMG]

    Here she sits at 5 hours.  IT is at 160 so I believe a stall is coming.  No worries though.......not eating till 5:30 [​IMG]   Starting to get a nice bark......and oh the smells mmmmmmmm
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Padronman, your Butt looks great, as for the Dr. Pepper thingy, a long time ago someone(probably worked at the Bottling plant in Waco,Tx.)came up with the idea of basting (with Dr.Pepper) during the cook and it turned out crazy good.The idea became a fad for awhile then faded out and was shelved, so to speak.

    A few months ago one of our members brought it out of the closet and got folks to thinking about trying the drink for basting (again).I seem to recollect that(back in the day) some would reduce the drink to increase the intensity of taste , but as I did , just mopping with room temp. Dr.Pepper was enough to kick it into another tastey variation of the usual Pork Butt.

    Haven't done that in a long time and am going to do it again with a small Butt for the Family.

    Now I'm not one to open my Smoker and lose all the goodness and Love and Magic, but once in a while I will break my traditions and do things different.I'm one of the "shut the Smoker Lid and leave it shut till done " people , choosing to not disturb the Environment that has developed .

    Some even injected it into the meat trying to get a better flavor,but IMHO it dries the meat from the escaping liquids from all those holes.

    Keep us posted as to how your Butts turn out and as always....
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like you have a great start!

    Color looks real good!
     
  11. *UPDATE* 

    Been on for 10 ours now and looking good.  Hit the stall at about 165 and i sayed there for about 2 hours.  Now IT is climbing past 180F  [​IMG]  Been spraying with Apple Juice/Cherry Dr Pepper mix every hour or so.  comin right on time it seems.  I am guessing it wll be at 205 ish around 3 o'clock as planned. 

    Here is the color of the bark at this moment (out of focus but wanted door closed again)

    [​IMG]

    Starting to make my slaw and finishing sauce.  Mmmmmmmm I can almost taste it!

    Scott
     
  12. Decided to make my slaw and finishing sauce (Thanks SoFLAQuer)

    Chopped 1/2 head of red and 1/2 head of green.  Added 4 chopped carrots

    [​IMG]

    The dressing.  This is 1/2C Cider Vinegar, 1/2C Mayonaise, 2 TBS sugar, 1 TBS black pepper, 1/2 TBS Celery seed and 2 cloves of garlic crushed

    [​IMG]

    All mixed up and into the fridge!!!

    [​IMG]

    Gonna go spray again.  Can't wait till this is in the pan ready to pull!!
     
  13. jc1947

    jc1947 Smoking Fanatic

    PadronMan,

    That looks so good. Can't wait to see it finished.

    JC1947
     
    Last edited: Oct 17, 2011
  14. BUTT IS DONE!!!!!  13.5 Hour smoke and she is a beauty. 

    [​IMG]

    Did I do something wrong?  No meat is left on the bone when I pulled it out [​IMG]

    [​IMG]

    Loving the color......had to try a little piece that "accidentally" fell off and it tastes perfect.  Can't wait to pull it and hit it with SoFLAQuers finishing sauce. 

    Some adivce for the newbies......Read the threads on whatever it is you are going to smoke. Then read them again......then one more time.  Having done that myself this big ol butt wasn't scary at all for me.  Thanks to ALL of you the contribute and share your knowledge. 

    Pull pics and of course a BEARVIEW to be added in short order. 
     
  15. Excellent job!!

    Has a really nice color bark, and by the look of the "pulling of the bone" it should turn out wonderful.

    And you are right. What ever I want to smoke, I read up on it. Then read 2 or 3 more times. I even read it again while I am smoking.

    Have not had a failure yet.

    Happy Smokin'

    Mike
     
  16. Here are the final pics.  It came out GREAT.  Got rave reviews from the whole family!!!

    Pulled and hit with the finishing sauce......yummy

    [​IMG]

    The plate.......sammie was PP, a little Sweet Baby Rays, Homemade coleslaw - along with some Sweet Potato Fries

    [​IMG]

    Damn right it was good [​IMG]

    [​IMG]

    Plenty of leftovers too!!

    Scott
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Beautiful Scott!

    The shot with the sammie & fries just looks absolutely delicious!

    Great job!
     
  18. scooper

    scooper Smoking Fanatic

    Nice butt, Scott!

    I agree with Al about the plate.  That pic should be on a menu!
     
  19. That butt sure is looking good! I've been looking for a good slaw recipe and think
    I'll use yours( if u don't mind). Think a little horseradish in that will make it rock.
    Time to get the butt out of the freezer for the weekend.
     
  20. Use as you wish.  I agee a little fresh horseradish would lend a whole new level of flavor to the slaw. 
     

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