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Butt on MO, learning Q

post #1 of 16
Thread Starter 

First try at “Q-View” so bear with me. It’s a 9/lb bone in butt. I didn’t do anything but rub it down with some spice; Kosher salt, “More Spice”, garlic powder, onion powder, fresh Helvetia sugar, “Cajun Power”, and a bit of real maple syrup. I scored the fat cap and double wrapped it. It sat in the fridge for 48 hours and when I removed it, it was so happy it wanted to dance. So I slapped some Mo’spice on it. Going to try this like I always recommend to others, it’s not my first butt, but it is my first butt in this smoker, so doing it the old way, low and slow.

 

 

0130: Fired up the MES 30, 220 my mostest favorite temp., used my new butane blow torch to light my A-Maz-N product using Oak and Apple. I then hid it below with a pan for protection from “the drip”. Put my butt on the grill fat down and will give it 30 mins and will check it again. This camera is smarter than I am.  I should have had kids so someone could educate me in my dotage!

 

 

 

0200: Lit pellets again, I had the loader removed and the vent open <shrugs> Will wait and check it again in 30 mins. BTW the ‘skeeters think I am there smoked feast!

 

0230: WE HAVE SMOKE SITED!

 

0330: Its percolating just fine. 2 hours in the IT has gone from 34 to 90, smoker is bouncing from 220 to 225, Perfect smoke coming out the vent, so I saw no reason to interupt it's party. I am second thinking the sugar on it, but thats water under the bridge now. I think its time to catch a nap. Nite all, we'll check on it tomorrow. Let's see, 9lbs. x 1.75 hr/lb. = 13.5, so I am guessing 14 hrs. + 1 or 2 hr rest, I will pull at 200 to 205, looking for 208. But with pork ya just never know.


Edited by Foamheart - 6/19/13 at 6:59am
post #2 of 16
Pictures look great!

Good luck with the smoke.
post #3 of 16

yahoo.gif You did it!  I see pictures!  Way to go Foam!

 

Keep showing that q-view!

 

Kat

post #4 of 16
Thread Starter 

 

 

I assume the reason for replys instead of editing first is so everyone more easily can realize updates.

 

0930: 8 hours in and it’s stuck at 160. So I decided to check it, I know patience, but 8 hours is a good start. I knew that sugar was going to come back and haunt me. That is one full 5 x 8 of smoke in 8 hours. I may load up some more apple in a bit, but hate to chance over smoking.

 

 

 

Notice that vent position. I am of a slightly different opinion about the vent and an electric smoker. But that’s just my opinion and we all know what opinions are like. But I am continuing to study it, I am always open to try something new and different. But that is a discussion for another day after I have accumulated a bit more experience with the MES

 

 

 

Here is one of the pipe pitts, stacked up with Bullstuff all over it as usual. At least some of it is for cooking. The Propane burner is for the big Jambalaya Pot. Our biggest pot is a 25 gal. makes great cracklins too! Have a couple a smaller ones but not attempting the other garage this AM to drag 'em out.

 

 

Here is the Mighty Moe it’s a huge pipe pitt. The other pits are back at the plant at the party pavillion. LOL In the background that’s the Mississippi River. Ships transiting up and down all day and night. And the Oak tree, students come yearly to study it. BTW that is only ½ of it, when I was in college lightning struck it and it split ½ in two. Last time I talked to one of the Professors they were estimating 450+ in age. Enough of this, I have some hot coffee and pecan pie waiting for breakfast. More updates to come.

 

 

 

 

 

 

 

post #5 of 16

Pecan pie and coffee sound great right now!  I am on my way! biggrin.gif (BTW is it Community or chickory?)

 

Kat 

post #6 of 16
Thread Starter 

Definitely Community dark, definitely not chicory. Actually it is cafe du lait with a shot of homemade Tia Maria in it this morning. I stayed up late last night I deserve it! It’s my understanding that the chicory came about around 200 years ago, the war of 1812. City of NO was blockaded so long they started running out of the imports, so the people started grinding and steeping the tree bark. Still tastes like tree bark to me. But loads of the old Coonass still swear by it.

post #7 of 16
Quote:
Originally Posted by Foamheart View Post

Definitely Community dark, definitely not chicory. Actually it is cafe du lait with a shot of homemade Tia Maria in it this morning. I stayed up late last night I deserve it! It’s my understanding that the chicory came about around 200 years ago, the war of 1812. City of NO was blockaded so long they started running out of the imports, so the people started grinding and steeping the tree bark. Still tastes like tree bark to me. But loads of the old Coonass still swear by it.

I like the Community Brand...keep it here at the shop for the ladies to sip. I do the chickory flavored one about 2 times a year just for the heck of it.

 

Kat

post #8 of 16
Thread Starter 

You might look out for the Community Columbian, Its a pretty good too. Smoother taste with just a little bit more jitter juice.

 

My Mom when she was alive always sent me two care packages a year no matter where I was. One for Mardi Gras and one for my birthday making it just about 6 months apart.  They contained various things, usually to remind me of home and about 8 pounds of Community Dark. I am a lucky kid 'casue Mom's like that are hard to come by.

post #9 of 16
Thread Starter 

1430: 13 hours in, IT is 173 and the patience is wearing thin...........

post #10 of 16
Thread Starter 

1930: 18 hours into the smoke, IT now at 191, seems I must have under estimated the pork as usual. Had to scurry to find something for supper. I am now thinking maybe mid-rats tonight? Anyone remember a poster with two buzzards sitting on a limb out in there desert? "Patience 'Heck', I wanta kill something"!

 

 

Skeeters are lining up outside with grins on their face.

post #11 of 16
Thread Starter 

2300: I broke, I just bumped the temp up to 235. IT is now at 197. It looks dry............ Oh my. Digging out the foiling sauces and BBQ sauces just in case it I have to drown it. /sighs

post #12 of 16
Thread Starter 

2345: I scared it, IT at 203 pulled it set it in a lined tray with a splash of finishing sauce. Thank you Chef JJ. I added a little Mo Spice and Cajun power, but its your sauce. C'est tres magnifique Chef. My compliments.

 

 

Now its all tucked in for the night. I used bar towels hoping not to ruin the bark. Whats on top there above is the only piece of the fat cap that stuck to the grate that did not fall on the floor (of course I do follow the 3 hour rule). I almost could not shake that fat off onto the floor no matter how hard I shook.... Sheesh! I won't pull now till in the morning although the house smells too good to sleep. 20 hours at 220, 1 hour 45 mins bumped to 235. I didn't spritz, I didn't mop, I didn't foil, 22 hours from 34 degrees to 203 (still climbing a little I am sure). 12 hours of good steady smoke. The bark from around the fat cap has a new name, Ambrosia.

 

 

 

So whats planned for the next adventure? Stay tuned same bat time same bat channel!

 

 

Thank you for your interest & welcome to my addiction.

post #13 of 16

That's some awesome bark! Can't wait to find out how it tastes!!!

post #14 of 16
Thread Starter 

 

 

 

LOL after a nap, I shredded it. Added just a touch of JJ's famous finishing sauce ( I could sell cow piles with JJ's sauce on them, totally frickin awesome). I did it for the flavor, the Butt was moist and tender as butter. Can you see all the bark in that pan, well that's only 1/2 of it. It all fell on the floor while I was shredding and you know that 3 hour rule came into effect again, ( LOL  funny how that happens)! Had a big sammy with a touch of my own BBQ sauce and Momma special cole slaw and my mouth is till watering. Momma's cole slaw is actually something she picked up while living in North Carolina where it is sometimes put on hot dogs (or it was back then anyway). Figure I can wait till supper now to see if it is still as good again. I am thinking maybe make some of my own hamburger buns tomorrow and have again Saturday. LOL

 

 

I know this camera is not the best, wish you could see how tender and moist that shred is. Well that was the old way, low and slow (dang slow) but its how I remember from My younger days.

 

 

After its all said and done.

 

Learned; sugar does burn, if you think you can predict pork cooking time step back and re-enter cooking 101, JJ's finishing is totally awesome sauce, and when you say low & slow its serious. Now to start cruising the boards for recipes with totally awesome pulled pork.

 

Thank you all, it was fun.

post #15 of 16

Looks all good and yummy to me Foam!  Ya did good!

 

Kat

post #16 of 16
Thread Starter 

ROFLMAO my math skills last night were terrible..........

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