No Foil Butt (Qview)

raptor700

Master of the Pit

Original poster

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Mar 11, 2012

• #1

I did a no foil butt today for dinner.

It was only about 4lbs. Smoked for 6 hours at 250º with lump and cherry. Pulled at 178º IT for slicing.

Here it is resting, the bark was very crunchy and delicious.

Man this thing was juicy

A sliced pic

The wife thought it was to pink, so she threw hers on a hot skillet for about 4 mins.

Here's a pic of hers.

Homemade Buttermilk Biscuits (by me), fresh corn, chicken & rice, candied yams, deviled eggs, and you have to have some

Mac & Cheese in the south.

Thanks for checking out my Qview

My buddy AL will agree,No foil is the way to go

 

gyeakle

Fire Starter

Feb 4, 2011

65

10

Indiana

• Mar 11, 2012

• #2

Fresh corn .....  Just not right .......  lol

 

smokin pigskins

Fire Starter

Aug 18, 2011

54

10

Lincoln Nebraska Area

• Mar 11, 2012

• #3

You wanna talk about a challenge, try looking at that plate while sitting at your computer eating a salad. 

  Someone come wipe off my keyboard, I'm headed to the fridge to find some real food now.  Great job!

 

sprky

Master of the Pit

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Jun 26, 2007

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Hutchinson Kansas

• Mar 11, 2012

• #4

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Mar 11, 2012

• #5

lookin good right there, I like the sear on the wifes slice.

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

51,385

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Central Florida (Sebring)

• Mar 12, 2012

• #6

Man o man Rap that sucker looks amazing! I'm going to have to try one sliced next time. I have always pulled them, but yours looks so good I will just have to slice the next one. Great job Buddy!!!

 

frizzlefry

Smoke Blower

Oct 11, 2011

111

10

Riverside, CA

• Mar 12, 2012

• #7

That looks exponentially delicious!  I think I'm in love.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Mar 12, 2012

• #8

That looks amazing! No foil is awesome! Going to do 2 this week, one for PP and one for slicing! Great job

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Mar 12, 2012

• #9

Way to go Raptor........

 , going naked the whole way is my only method (so to speak). It always seals good and devevops a GRAND Bark on all I cook

. The 'No Peeky' thing helps too...

Have fun and...

 

rdknb

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Jan 23, 2010

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Chester (Kent Island), Md

• Mar 12, 2012

• #10

That looks great.  Nice plate

 

raptor700

Master of the Pit

Original poster

OTBS Member

Thread starter

May 20, 2010

4,065

56

Crestview, Florida

• Mar 12, 2012

• #11

Thanks everyone, it turned out better than i planned.

I will definitely be using this method again. The bark was nice and crunchy and cooking to an IT of around 180º really helps take some time off of the smoke.

 

africanmeat

Master of the Pit

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Mar 28, 2011

4,730

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Cape Town South Africa

• Mar 21, 2012

• #12

I almost missed this thread

Rap i have to say ,you got a nice juicy but ............................ for dinner 

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

7,685

1,249

Raleigh,NC

• Mar 21, 2012

• #13

I missed this one too......awesome Rap. I like the Idea of the hot sear on both sides to crispen up the pork steak.......It sure looks tasty

Joe

 

scrappynadds

Smoking Fanatic

Dec 10, 2011

317

12

Waterloo IL

• Mar 21, 2012

• #14

WAY TO GO.........looks great...............