Easter butt w/ Qview

thsmormonsmokes

Smoking Fanatic

Original poster

Dec 11, 2011

358

51

Lindon, UT

• Apr 8, 2012

• #1

Fired up the smoker last night at about 11:00.  In went an 11 lb pork butt, dusted down with Jeff's rub at about 11:20.  It's been in 15 hours now.  It would probably be ready to finish, but I got tied up at church and my firebox ran low on fuel so my temps dropped way too low.  The IT hovered at 188 for a while and never dropped, so I don't think it's anything to worry about.  Otherwise it would probably be ready to come off right now.

Here it is on the first leg of its journey.

After 13 hours.  Smoke wood is hickory chunks.  I giggled like a school girl when I saw the bark on it:

Now I've got drumsticks and a few thighs, also seasoned with Jeff's rub in cooking.  They've been going about an hour now. 

For the ABTs, I put a slice of super sharp cheddar from a local dairy outfit in the boat, then packed the rest in with cream cheese mixed with diced button onions.  I'm very much looking forward to those.

And on top of all this, it's about 70 degrees and sunny outside right now.  Happy Easter and thanks to everyone because there's no chance I'd be producing Q worth showing to anyone without everything I've learned here.  For a hack, I'm pretty happy with the results. 

I'll have some follow-up Qview when I've got pics of it all when it comes off.

 

Last edited: Apr 8, 2012

rdknb

Master of the Pit

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Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Apr 8, 2012

• #2

your making me hungry, looks good

 

bsmhaze

Fire Starter

Nov 23, 2011

45

10

Killeen, TX

• Apr 8, 2012

• #3

Looks awesome...get in my belly!!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Apr 8, 2012

• #4

That's what I like to see....a fully packed smoker! That's Awesome!

 

thsmormonsmokes

Smoking Fanatic

Original poster

Thread starter

Dec 11, 2011

358

51

Lindon, UT

• Apr 8, 2012

• #5

Those ABTs?  Mercy.  Whoever came up with that idea is a genius. 

The (mostly) finished products.  -I tossed the chicken on the grill to finish them off.  That was some of the best chicken I've ever done.  Perfect combination of smoke and grill flavors. 

I foiled the butt and let it stand for about 40 minutes.  I wanted to let it stand longer, but I had hungry family descending on the kitchen like a swarm of locusts (apropos for Easter weekend, I suppose) and I was getting pretty impatient myself.  I was a little worried because parts of the bark looked like very charred sugar and I was worried it would be really bitter.  But it was killer in the taste column, so I guess that's all that matters.

My sister in law did deviled eggs.  Smokey paprika is outstanding with them.

Then I touched the pork with a fork once or twice, and the thing just about fell apart on its own.  I don't want to brag, but it was really, REALLY good.

Again, thanks a ton to all the contributors on this site.  I had made a few attempts at Q before stumbling onto this site and my family politely ate it, but not because they enjoyed it.  Everyone was going back for seconds on everything today, so I must have learned something.  I'm sure I'd still be turning out barely edible stuff without all the info I've found here. 

-My family is pretty thankful for me finding this site too.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Apr 9, 2012

• #6

Full smoker looks great! Outstanding looking spread. Try smoking the eggs and then making deviled...they are out of this world!

 

so ms smoker

Master of the Pit

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Dec 20, 2010

1,874

42

Gulfport, MS

• Apr 9, 2012

• #7

  That's a great looking spread! Nothing like a full smoker. Jeff's rub is great on chicken. Have you tried his sauce on pulled pork? Awesome!

Mike

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Apr 9, 2012

• #8

Oh man send me a plate with all of it - Awesome 

 

thsmormonsmokes

Smoking Fanatic

Original poster

Thread starter

Dec 11, 2011

358

51

Lindon, UT

• Apr 9, 2012

• #9

SmokinHusker said:

Full smoker looks great! Outstanding looking spread. Try smoking the eggs and then making deviled...they are out of this world!

Click to expand...

Smoked deviled eggs?  You've got my attention.  Please explain.

So MS Smoker said:

  That's a great looking spread! Nothing like a full smoker. Jeff's rub is great on chicken. Have you tried his sauce on pulled pork? Awesome!

Mike

Click to expand...

I love that sauce on pulled pork.  I love that sauce on just about anything, really.  My 9-year-old nephew was dipping his rolls in it he liked it so much.  I even went a little heavy on the cayenne in this batch to kick it up a notch.  Kid loves the heat.

 

Last edited: Apr 9, 2012

big sexy

Smoke Blower

Aug 15, 2011

139

10

Columbus, Ohio

• Apr 10, 2012

• #10

Great smoke.  I'm doing PP and ABTs this Friday myself.  Will remember to take pics and get them up here.  If mine turns out as good as yours looks I will be happy!

 

scrappynadds

Smoking Fanatic

Dec 10, 2011

317

12

Waterloo IL

• Apr 10, 2012

• #11

pulled pork............yum yum

 

chef jimmyj

Gone but not forgotten. RIP

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★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Apr 10, 2012

• #12

Nice Job!... I too put out marginal Q before coming here. I still have so much to learn...JJ

 

rtbbq2

Master of the Pit

Mar 2, 2012

1,412

29

Minneapolis MN/Riding Country USA

• Apr 10, 2012

• #13

I should have been there. When is the next one?............

 

ellisair

Newbie

Mar 26, 2012

25

10

Clearwater, Florida

• Apr 12, 2012

• #14

That is one beautiful Easter meal!!

Gotta love those long....................slow..................pork butts!

Great Job.

BTW, last time I made deviled eggs, I cold smoked 1/2 dozen of the hard boiled, peeled eggs first before cutting and making the "deviled" part.

They were outstanding!

Semper Fi,

Bob