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My First Pork Butt (Q-view) Updated.

post #1 of 15
Thread Starter 

Smoker pre heated and staying between 245 and 250 with hickory chunks. 8+lbs pork butt has been rubbed down with yellow mustard and the rub was paprika, brown sugar, white sugar, salt,celery salt, black pepper, cayenne pepper, dry mustard, garlic powder,onion powder and sat in the fridge for 14hrs. Its now been in the smoker since 5am centeral time hope its done just before 5pm so i can start pullin it around 6. Will remove when it hits 200 and then to rest. Any pointers would be appreciated. Thanks Bill more pics to come. 

DSCN1950[1].JPG

 

 

5 1/2hrs in and just probed its at 145 and topped off wood chunks.

 

DSCN1952[1].JPG


Edited by SmokedInSTL - 12/2/11 at 6:54am
post #2 of 15

Looks good!

 

Running it at 245-250 should get ya done on time.

 

Dont forget the finishing sauce.

 

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

  Craig

 

post #3 of 15

It will be close, if it doesn't look like it will be done in time you can foil it with some liquid & that will speed up the cooking time.

post #4 of 15

If I learned anything from my first one last weekend its that times go out the window. I had 2 shoulders around 8 pounds each (1 was slightly bigger than the other), and 1 finished in 12 hours and the other took 16 hours to get to 192 degrees (when i gave up on trying to reach that 200 degree mark).

post #5 of 15

LOOKN GOOD SO FAR

post #6 of 15

Great color

How'd it turn out? biggrin.gif

post #7 of 15

looks good can't wait to see end result

post #8 of 15

Looking good for sure. Cant wait to see the finished pics

post #9 of 15
its lookin pretty good so far ready to see the finish
post #10 of 15

OK you got my attention  i will Wait 

post #11 of 15
Thread Starter 

DSCN1959[1].JPG

 

Had to foil to get it done by 5 hit 200 and pull and wrapped in towel and rested in cooler for an hour plus.

 

DSCN1961[1].JPG

 

Pulling and mixing with finishing sauce it was super moist also made sum home made bbq sauce I came across on the fourm. YUM YUM.

post #12 of 15
Thread Starter 

Thanks Fpnmf  for the finishing sauce pointer it took it to the next level the wife and I really enjoyed!

post #13 of 15
Quote:
Originally Posted by SmokedInSTL View Post

Thanks Fpnmf  for the finishing sauce pointer it took it to the next level the wife and I really enjoyed!



You are welcome!!!

 

The chow looks fabulous!!

 

  Craig

 

post #14 of 15

Great Job.

 

Thanks for sharing.

post #15 of 15

The PP looks beautiful!

 

Nice job!

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