Pork Butt in progress - Full day of Q-View!

gators2000

Meat Mopper

Original poster

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #1

It's been a few months since I did a Butt and today seams like the perfect day for it.  I'm in the Tampa area so I'm hoping ot get this thing done before we get any rain later today.  

Prepped it yesterday...  About 7 #'s

Butt 1.JPG

• gators2000
• Aug 26, 2012

Rubbed it down with everything in my cabinet.  :) 

Butt 2.JPG

• gators2000
• Aug 26, 2012

Looks good this morning!  Waiting on the smoker to come to temp. 

Butt 3.JPG

• gators2000
• Aug 26, 2012

I'm getting a late start due to acting like a kid last night with some friends I haven't seen in a while.  So, I'm going to cook this at a higher temp than I normally do to try to get it done for dinner time.  I saw a fellow forum member posted where he cooked the butt at over 300 to try to get it done in 5 hours and it came out good.  I'm not going for 5 hours, but I'm going to try to cook it faster than normal.  I'm real curious how it comes out and will keep everyone posted.  So, I'll shoot for around 300 and see how we do.  Going to use cherry and orange for smoke.  Lot's more to come!!!  

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #2

I'm cooking!  Meat is on the smoker as of about 5 after 10am.  We'll see how long this takes.  I've got the temp up to 285 and trying for more!  Wind is going to be a bit challenging today it seams... 

butt 4.JPG

• gators2000
• Aug 26, 2012

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #3

Had to dump a little heat...  It hit 350 and I don't want to go that high.  Trying to keep it at 300.  I think I have it dialed in now.  Snapped a quick pick while it was open.  

butt 5.JPG

• gators2000
• Aug 26, 2012

This is about 50 minutes in.  Not sure how long my pepper is going to last... 

 

bomftdrum

Smoke Blower

Jul 8, 2012

102

10

okeechobee fl

• Aug 26, 2012

• #4

Even though I don't like your team(I'm a Nole). Good luck with the meal. Hopefully the weather doesn't get you too bad. It is already raining here.

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #5

bomftdrum said:

Even though I don't like your team(I'm a Nole). Good luck with the meal. Hopefully the weather doesn't get you too bad. It is already raining here.

Click to expand...

Thanks.  No rain yet.  It's looking like we're going to be spared of any major weather...  

I've got 115 degrees internal temp at just shy of 2 hours.  Smelling goooooooood!

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #6

Quick peak!

butt 6.JPG

• gators2000
• Aug 26, 2012

 

papagrizz

Meat Mopper

Dec 28, 2011

266

13

Back to the "People's Republic of Illinois"

• Aug 26, 2012

• #7

I will wait on this one..

 

thsmormonsmokes

Smoking Fanatic

Dec 11, 2011

358

51

Lindon, UT

• Aug 26, 2012

• #8

I'm curious how this will turn out. I've been wondering this for a while. Good luck and I'll be looking forward to seeing the results.

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #9

At 3 hours, I'm at 140 degrees IT.  Holding about 300 in the smoker.  

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Aug 26, 2012

• #10

It's all about The "U" here.....

Looks good. I will smoke 250-275 in my sweet zone. I was able to get 9# shoulders done and pulled in around 8hrs.

I am glad I got my smokes done on Thursday. I am a little further inland and waiting for the rain to start.

 

bomftdrum

Smoke Blower

Jul 8, 2012

102

10

okeechobee fl

• Aug 26, 2012

• #11

I'm surrounded by Gatorade fans here in Okeechobee, but they have been quiet for a couple years lol. Yeah I was wondering aboutbthe storm, but it looks like all we will get is some wind and rain. Food looks good so far.

 

bomftdrum

Smoke Blower

Jul 8, 2012

102

10

okeechobee fl

• Aug 26, 2012

• #12

Got love autocorrcet changed gator to Gatorade lol.

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #13

Still holding 300 degrees.  At 4 hours, I'm at 160 degrees IT.  Going smoothly.  

Going to wrap it at 165 ish. 

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #14

Luckily, foot ball season is HERE!!!  Just gives us some other things to talk about while watching smoke...  

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #15

165 degrees.  The family prefers light bark, so this one is getting wrapped now.  I'll keep the temp at 300-310 and we'll see how much longer it takes.  

butt 7.JPG

• gators2000
• Aug 26, 2012

 

bomftdrum

Smoke Blower

Jul 8, 2012

102

10

okeechobee fl

• Aug 26, 2012

• #16

Yes sir, literally my favorite time of year. I'm doing some pp next weekend for the fsu game. Me and my 14 year old will be out there on my ecb. I love that cheap little thing.

 

bomftdrum

Smoke Blower

Jul 8, 2012

102

10

okeechobee fl

• Aug 26, 2012

• #17

Looks great, what did you use for rub?

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Aug 26, 2012

• #18

Looking good.

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #19

bomftdrum said:

Looks great, what did you use for rub?

Click to expand...

5 1/2 hours in and I'm at 188 degrees IT.  Still holding 300 on the cooker.

As for the rub, a variety of things.  Started by injecting it with apple juice with some basic store bought pork rub mixed in.  I did a 50/50 of soy sauce and Worcestershire on the outside.  Uses some of the pork rub and added a healthy amount of garlic powder, black pepper, Cayenne and a couple other random spices that sounded good at the time.  I'm pretty optimistic that it's going to be great!  

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• Aug 26, 2012

• #20

I pulled it at 202.  Exactly 6 hours on the cooker.  So, 7#'s at 300-310 took 6 hours.  Smells awesome.  It's resting in a cooler now and I'll pull it in an hour.  More pics to come and obviously, a full report on the taste.  Really curious if it's going to be as good as when I do them at 225.  

More to come....