First Butt with Pre-Game Q-View :)

Discussion in 'Pork' started by buzzman23, Oct 21, 2011.

  1. buzzman23

    buzzman23 Fire Starter

    Ok so after a successful first brisket on my new MES 40 its time to try my luck at a Butt and some pulled pork this weekend for the sunday football games. I opted for injection with mustard and rub, see as follows.

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    8 pounder from walmart

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    the rub combo

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    the injection combo, i opted for some bad byrons butt rub instead of mixing up my own

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    stewing my injection mix, gonna cool it and add some captain morgan cold at the end :)

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    injecting

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    all rubbed down like a butt should be!

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    wrapped in the fridge until 11pm saturday night, very excited! first time using my amznps!
     
    Last edited: Oct 21, 2011
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

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  3. jc1947

    jc1947 Smoking Fanatic

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  4. smokinal

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

    Sounds like a plan!

    We will be here for the show!

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  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Schooch over a bit Al...[​IMG]
     
  6. I will be here for the finished product. Nothin to do today anyways.

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    Happy Smokin'

    Mike
     
  7. Oh the long waits for QView are a killer.  Scoot over OldSchool and Al.........damn we need a bigger couch!  [​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Start, Buzz !!!

    Now everybody slide over a few inches!!!  [​IMG]

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    Bear
     
  9. buzzman23

    buzzman23 Fire Starter

    Hahaha cracks me up, anyway i was curious, do you allow your meat to sit out to get to room temp before smoking or do you pull it fresh from the fridge still cold? i let my first brisket sit out for about 4-5 hours and get to room temp...maybe thats why it finished far earlier than expected? what do you fellas recommend
     
  10. DO NOT LET THIS SIT OUT

    You've injected this butt, making your cooking times even more important...just throw it right in the smoker!

    Can't wait for the finale!!
     
  11. buzzman23

    buzzman23 Fire Starter

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    hereeee we go, got a glass of crown royal on the rocks and a nap in me, lets play!
     
  12. raymo76

    raymo76 Smoking Fanatic

    I like the window feature on those, pretty cool.
     
  13. buzzman23

    buzzman23 Fire Starter


    yeah gets pretty crapped up, i just used some rubbing alcohol and paper towels and rubbed away for about 15 mins, im a clean freak so i dont like streaks haha, takes me longer than necessary, when i mop at 315am ill be posting an update pic :)
     
  14. buzzman23

    buzzman23 Fire Starter

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    IT:136* 3:15 am
     
  15. smokinal

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

    Is it done yet?
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like you got away with one there.

    If you inject your meat, or stick your temp probe in at the start of your smoke, to be safe you're supposed to go from 40˚ to 135˚ internal in no longer than 4 hours.

    Letting it set out for any amount of time just about destroys that possibility. Even if you don't inject or probe, 4 to 5 hours out of fridge is a No-No, because you still have to get the outer 1/2" to 135˚ in 4 hours.

    Bear
     
  17. buzzman23

    buzzman23 Fire Starter

    that is a very helpful tidbit bear, thank you, the butt i went right from the fridge to the smoker as advised this time, stalled out for quite a long time now at 156, have a look

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    debate: get it to 170, foil and oven finish or should i ride this thing to 205?
     
  18. either way is good eats...depends on how you like your bark, and how much time you've got :)
     
  19. buzzman23

    buzzman23 Fire Starter

    22 hours later that 8 pounder is finally done, i ended up foiling it after it stalled for a second time at 174 and turned the heat up from 7-9pm. I know you are supposed to let the meat tell you when its done but any idea why the 8 pounder took well over 2 hours per lb??

    Q-View to follow around 1030.
     
  20. buzzman23

    buzzman23 Fire Starter

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    fresh off of the MES

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    nice and moist, great success [​IMG]

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    hmm looks like i sparked somebody elses interest, such a fat cat...he enjoyed his cut so i must have done ok!

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    successful smoke #2, thats a captain morgan bbq sauce recipe the lady found online if you were curious, pretty good, id take a little less mustard taste though
     

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