Naked butt (Q-View)

nc cue

Fire Starter

Original poster

Jul 21, 2012

56

11

Atlanta

• Oct 6, 2012

• #1

No rub, no nothin'. Shoulder is 9.58 pounds, probably an even 9.5 after trimming. I started my fire with charcoal with a little charcoal, let it burn down, and am going to smoke with a roughly 50/50 hickory/oak blend. Shooting to keep the smoker in the 225-235 range. Will keep ya'll posted!

11:30am

Picture 1--11.30am.jpg

• nc cue
• Oct 6, 2012

 

daveomak

SMF Hall of Fame Pitmaster

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Oct 6, 2012

• #2

.... I'm in .....  Dave

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Oct 6, 2012

• #3

Me too 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Oct 6, 2012

• #4

I'm there with ya'll 

 

bmudd14474

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Florida

• Oct 6, 2012

• #5

cant wait to see how you like it

 

nc cue

Fire Starter

Original poster

Thread starter

Jul 21, 2012

56

11

Atlanta

• Oct 6, 2012

• #6

Update time! This smoker runs through wood pretty quickly, so I add more every hour or so--that's when I take my pictures.

12:30pm (1 hour in)

2--12.30pm.jpg

• nc cue
• Oct 6, 2012

1:40pm

3--1.40pm.jpg

• nc cue
• Oct 6, 2012

2:30pm

4--2.30pm.jpg

• nc cue
• Oct 6, 2012

3:30pm (4 hour mark)

5--3.30pm.jpg

• nc cue
• Oct 6, 2012

Love the way it's looking so far. My smoker is maintaining temperature nicely and from the looks of it I'm gonna have some nice bark. Haven't taken the temp yet--will probably wait a couple hours before doing that. More updates to come!

 

Last edited: Oct 6, 2012

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Oct 6, 2012

• #7

I'm here rooting for ya, NCcue. It's better naked , more Bark

.

Betty 004 - Copy (2).JPG

• oldschoolbbq
• Oct 6, 2012

 

harleysmoker

Smoking Fanatic

Dec 8, 2011

378

12

Naples, FL

• Oct 6, 2012

• #8

Looking good so far.
 

 

nc cue

Fire Starter

Original poster

Thread starter

Jul 21, 2012

56

11

Atlanta

• Oct 6, 2012

• #9

Update time!

4:30pm

6--4.30pm.jpg

• nc cue
• Oct 6, 2012

5:30pm

7--5.30pm.jpg

• nc cue
• Oct 6, 2012

6:35pm

8--6.35pm.jpg

• nc cue
• Oct 6, 2012

7:55pm--Just shy of 8.5 hours on. Just did my first temperature check (161.8) and basted it in my NC-style (sort of a hybrid Eastern/Lexington) sauce. Night has fallen on the cook, which sucks for picture quality. Would've liked to have start 2-3 hours earlier, but no matter--I've got plenty of beer to drink and football to watch while I wait on this bad boy to cook!

9--7.55pm.jpg

• nc cue
• Oct 6, 2012

 

I

ice daddy

Meat Mopper

Jan 19, 2012

154

12

North Florida --Tallahassee

• Oct 6, 2012

• #10

It's looking pretty good from where i'm sitting. 

 

 

nc cue

Fire Starter

Original poster

Thread starter

Jul 21, 2012

56

11

Atlanta

• Oct 7, 2012

• #11

Going on 12.5 hours now. Thinking I've got an hour or two left. Butts usually run about 1.5 hours hours/pound for me. My next post will have pictures of the finished product. Until then, take a look at the past 4 hours of my cook. I'm a bit of a Q-View addict.

9:00pm

10--9.00pm.jpg

• nc cue
• Oct 7, 2012

10:30pm

11--10.30pm.jpg

• nc cue
• Oct 7, 2012

11:45pm

12--11.45pm.jpg

• nc cue
• Oct 7, 2012

1am

13--1.00am.jpg

• nc cue
• Oct 7, 2012

 

cooknhogz

Meat Mopper

Jan 22, 2012

283

19

NW , Pa.

• Oct 7, 2012

• #12

Nice pics but the only naked butt I like is the one with 2 legs under it. Just sayn.

 

nc cue

Fire Starter

Original poster

Thread starter

Jul 21, 2012

56

11

Atlanta

• Oct 7, 2012

• #13

I took the meat off at 2:30am--exactly 15 hours after I started. A had a heat problem that cost me 1/2 hour to an hour, but otherwise the cook took about as long as I expected. Just wish I had started earlier--it was nearly 4am before I had "dinner"! Anyway, I'm really pleased with how the meat turnout out. Best bark and smoke ring I've ever gotten on a butt. I also love the milder flavor I got from going 50/50 hickory and oak; I will be using this mix from now on for shoulders. I normally go straight hickory, but I definitely prefer the results I got from the blend. I'll spare ya'll the couple more smoker photos and just show a couple pictures of the meat:

Smoke ring and bark

16--smoke ring.jpg

• nc cue
• Oct 7, 2012

Another shot of the smoke ring and bark

17--smoke ring 2.jpg

• nc cue
• Oct 7, 2012

Hand-pulled then chopped. Other than starting late, my only regret was not waiting to pull until the meat cooled. Burned my hands a bit, but I was tired and hungry. Oh, well.

18--chopped.jpg

• nc cue
• Oct 7, 2012

 

daveomak

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Nov 12, 2010

27,123

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Omak,Washington,U.S.A.

• Oct 7, 2012

• #14

NC, morning.... sure looks tasty..... Dave

 

harleysmoker

Smoking Fanatic

Dec 8, 2011

378

12

Naples, FL

• Oct 7, 2012

• #15

Nice job!
 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Oct 7, 2012

• #16

Looks great!

 

watermaker

Newbie

Oct 2, 2012

3

10

• Oct 8, 2012

• #17

Man those were great photos. The smoke ring also looks great. Good eating