My first use of smoker w/Qview

herscht

Newbie

Original poster

May 28, 2011

16

10

Pittsburgh, PA

• Jun 6, 2011

• #1

Here is my first try with the smoker.  A pork butt. 

I liked the finished look with the 'crust'.

I also saved the juice and chilled it for future use.

The meat shredded easily, but I thought it was a tad dry but was delicious with the sauces I made.

My next attempt will be with ribs/baby backs....thought I'd try doing them together.

Not a lot of flovor from the hickory wood chips so I am going to follow advice and get the A-MAZE-N-SMOKER.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Jun 6, 2011

• #2

Looks fantastic! Love the color of your bark.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 6, 2011

• #3

The bark looks very nice

The meat shredded easily, but I thought it was a tad dry but was delicious with the sauces I made.  

Click to expand...

What temp did you pull at?

Did you foil at any time during the smoke?

 

pars

Fire Starter

May 29, 2011

57

10

Greenfield, NH

• Jun 6, 2011

• #4

Your pork butt looks awesome !! Getting hungry just looking at it. Keep up the good smok'n

Pars

 

Last edited: Jun 6, 2011

sidefirebox

Newbie

May 29, 2011

7

10

Southeast Ohio

• Jun 6, 2011

• #5

Looks delicious.  

 

bigeyedavid

Meat Mopper

Apr 2, 2011

259

11

Faribault,Mn

• Jun 6, 2011

• #6

Outstanding lookin bark

 

fishwrestler

Smoking Fanatic

OTBS Member

Apr 4, 2010

646

34

Loomis,CA

• Jun 6, 2011

• #7

That bark looks fantastic!!!! Can't imagine it being dry, What temperature did you take it to.

Robert
 

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jun 6, 2011

• #8

Nice job! 

 

herscht

Newbie

Original poster

Thread starter

May 28, 2011

16

10

Pittsburgh, PA

• Jun 6, 2011

• #9

Well, I tried following instructions from this site.  I took the meat to an internal temp of 203.  I didn't tent it during the cooking process, but I made sure the water tray had water in it during the cooking process.  I set the smoker at 240.  It hit that temp after 8 3/4 hrs.  Approx 7.3 # butt.  I let it rest for 45 min before I drained the pan, then I shredded it.  I do not know what the internal temp was at shredding.  The meat was tender and great with the sauces.  Boiled baby reds were an excellent complement as a side.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 6, 2011

• #10

   Sounds like you did everything right. I like to add some of the au jus back into the meat.It looks awesome for your first smoke. Don't give up, It only gets better from here.

I guess you need to get another butt and try again; That's what I would do 

 

Last edited: Jun 6, 2011

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jun 6, 2011

• #11

As the experts have said that bark looks really nice.  A little time in foil in a cooler with towels might be in order.  Having said that it looks good from here.  Give us more Q view.

Good luck and good smoking.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jun 7, 2011

• #12

That's a good looking pork butt. Love the bark!