My first Q-View

bigmansmokin · Oct 11, 2012

So like I had stated in my Roll Call Im smoking a couple butts for this weekend.. now the bad part for me is that I need them to be done and pulled by 4 PM Saturday.. so that means a very long day and night for me tomorrow which is fine.. Im going to be stocking up on coffee... but Im not sure how most do it but my prep starts a day before.. unfortunately I had to get the dreaded boneless butts from costco which Im not exactly thrilled about but at $1.75 a pound Im not gonna complain much either

So weighing in at just under 16lbs.. these butts should feed the wolves Saturday... now my goal is to do a my first q-view with this smoke... but with my great luck it is scheduled to rain here tomorrow so I dont know how many pictures I will be able to get and I have no where to get my smoker completely covered without smoking out the whole house... what I did do though today is snap a post rub down of the two butts for you guys.. Ill keep you guys updated tomorrow as well

pulledpork1.jpg

bigmansmokin
Oct 11, 2012

stevebell · Oct 11, 2012

What is wrong with the costco boneless butts? I have made some nice pulled pork with them and some even better andoulie. Is there something I am missing or is it one of those pure things like needing the bone in for it to be real q? Just curious.

bigmansmokin · Oct 11, 2012

oh no some people may like them but I prefer bone in... its all personal preference

pat ferrante · Oct 11, 2012

i always prefer the bone as well....people have told me the bone will add flavor to the meat and also keep moister in.

bigmansmokin · Oct 11, 2012

thats what I was told when I first started smoking and to me I have noticed better flavor from the bone in but it could also just be my brain thinking that... I just like to get the bone in due to habit I guess?

scarbelly · Oct 11, 2012

Costo butts are a really good choice for meat quality

bigmansmokin · Oct 11, 2012

Scarbelly, have you ever noticed any difference between bone in and boneless? Im curious.. the couple years Ive smoked Ive always tried to get bone in, this is only my second boneless Ive done and both were from Costco, Ive really only bought steaks from Costco

thin blue smoke · Oct 12, 2012

I'm in.

This should be an interesting debate.

I too, have always thought "bone-in", but have no real basis for such an opinion.

It may be the -- "that's the way we've always done it" mentality.

smokedreb · Oct 12, 2012

In all my research I have always heard that the meat that is right next to the bone is the juiciest. I have only done two Pork Butts myself and when I was pulling them I did think to test what part of the butt was the best. My aversion to boneless pork butt comes from I don’t want someone cutting into the piece of meat and ripping out the bone, essentially making a deep cut that will let the juice from the butt run out.

smokinhusker · Oct 12, 2012

Looking good! I've always done bone in

oldschoolbbq · Oct 12, 2012

Besides all that , the bone is the only Meat Therm. you need; when it's done the bone slips out and the Butt falls apart , easy. You need a cooking chamber to keep it at 225° or so...

Betty 004 - Copy (2).JPG

oldschoolbbq
Oct 6, 2012

Mmmmmmm. Good Stuff Maynard

frosty · Oct 12, 2012

oldschoolbbq said:
Besides all that , the bone is the only Meat Therm. you need; when it's done the bone slips out and the Butt falls apart , easy. You need a cooking chamber to keep it at 225° or so...

Betty 004 - Copy (2).JPG

oldschoolbbq

Oct 6, 2012

Mmmmmmm. Good Stuff Maynard

X2 Remember, if you're looking, you're not cooking.

bigmansmokin · Oct 12, 2012

Thank you SmokinHusker... I'll be firing up the coals here in a couple hours and get the meat on for a long night of smoking.. good thing I have a fresh bag of coffee :D

jarjarchef · Oct 12, 2012

I don't have any proof and I did not stay at a Holiday Inn Express last night. But I have found over time and many different styles of cooking that any time you cook something closer to its natural state or the less processing/butchering it has had, the more natural flavor and moisture it has. Think of the moisture and flavor that are in a filet and NY Strip vs. the flavor and moisture in a porterhouse. The only thing different is the amount of processing/butchery involved. The other thing is the surface area that is exposed and allows the moisture to escape. Another example would be chicken breast. Throw a couple in that are bone in and a couple that are deboned, taste them and see what the flavor and moisture content is.

I prefer bone in with anything I cook. Yes depending on what I am making I do buy deboned..

bigmansmokin · Oct 12, 2012

Never really thought of it that way jarjar but that's perfectly stated.. I'm not as seasoned as most of you guys and gals on here but I have a some weight that hangs over my belt and to me I think its just habit that makes me buy the bone in like I said before.. but that's all due to how I started which was by reading books and talking to a few buddies I have that smoke and they preach bone in so that's what I've done

Sent from my XT907 using Tapatalk 2

oldschoolbbq · Oct 12, 2012

Don't fret about them Butts in the Smoker , leave the lid shut till your estimated time is almost at hand -then check the bone...if going boneless insert a therm. and shut the door till the temp. is there. Butts are that forgiving...they are a great bulk Meat to start with in Smoking.

Just remember , if you are looking , you are not cooking. Heat loss everytime...

Have fun and...

bigmansmokin · Oct 12, 2012

OK ladies and gents... the butts are in the smoker along with a couple roasts.. had them in the freezer just staring at me and figured Id rub em and smoke em tonight for a little late night snack

7:14

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bigmansmokin
Oct 12, 2012

9:40

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bigmansmokin
Oct 12, 2012

2:15

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bigmansmokin
Oct 13, 2012

7:30

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bigmansmokin
Oct 13, 2012

Pulled the 2 roasts off when I snapped that last pic.. heres both sliced after resting for 45 minutes

IMG_20121013_081354_792[1].jpg

bigmansmokin
Oct 13, 2012

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bigmansmokin
Oct 13, 2012

bigmansmokin · Oct 14, 2012

Well I had a lot to do from the last pic of the the sliced roast so I wasnt able to snap anymore pics of the butts in the smoker.. but heres one that will hopefully make a few of ya drool... pulled and mixed with my own sauce

IMG_20121013_155922_405[1].jpg

bigmansmokin
Oct 14, 2012

masoct3 · Oct 15, 2012

You really did an awesome job here. They look very nice and probably VERY GOOD TO EAT.

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