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My first butt with Q view

post #1 of 12
Thread Starter 

Smoking my first butt as we speak for an early 4th of July since Ill be working that day.  Found myself a nice 7# bone in on sale. Threw down some rub and its into the fridge for about 12 hours to soak it up in flavor town.  Rub is a brown sugar/ paprika base with SPOG and chili powder. 

 

A quick rest(for the pork that is) before going in the smoker.

 

Being that this is my first time smoking this cut of pork I decided to get started at midnight to give myself plenty of time so it will be ready for dinner on Sunday.  Pork is ready for the smoke.  Have the MES at 250-260 with a blend of oak, apple and hickory. Let the games begin.

 

Updates to follow.  

post #2 of 12
Looks like a great start................
post #3 of 12
Thread Starter 

Well after a lot of coffee I managed to fall asleep but after 7 hours the butt has an IT of 154

 

Its coming along great, getting some nice bark and the smell is fantastic.  My next decision, to foil or not to foil.  I suppose I will make that choice when it hits 165 or so.  Now onto more coffee, be back after these messages.

post #4 of 12

Looks good so far. I never foil till i pull it out of the Pit. What is your target IT?

Happy smoken.

David

post #5 of 12

Looking good so far...keep the qview coming!

 

Red

post #6 of 12
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Looks good so far. I never foil till i pull it out of the Pit. What is your target IT?

Happy smoken.

David

Yeah i think I'm gonna let it ride, sitting at 163 right now.  From all that I have read 200-205 sounds like the average IT to pull it and rest it for PP but by all means correct me if I'm wrong.  I have learned so much from reading posts here and look forward to learn as much as possible.

 

Thanks

Phil

post #7 of 12

I like to take mine to 205* then foil and rest for 45 mins. to a hour then pull.

post #8 of 12

This is looking great. I have only done 4 pulled porks but was given some advice on SMF that worked great for me the last 2. Starting at 190F internal temperature, push a probe in and it should go in like it is butter. If not, go up another 5 degrees and try again. It seems to be about 205 that it hit for me.

 

That being said, I would wait for someone more experienced to give a definitive answer with some experience behind it.

 

Disco

post #9 of 12

While I was typing, you got that more definitive advice from DirtSailor! What he said.

 

Disco

post #10 of 12
Thread Starter 

Thanks for all the advice everyone, that's what makes this forum so nice. Thanks for the tip about the probe Disco I will give that shot when it gets close.  Sitting at 167* right now, getting closer and I'm getting hungry.

post #11 of 12
Thread Starter 

And done!  After 18 hours I have achieved pork goodness.  Pulled it just under 200* and into foil and towels in the cooler for an hour. I was very pleased with my first attempt, gained a lot of confidence cooking a large piece like this.

 

Now I know what bark is!

 

Had to take a pic mid pull as I was afraid it would be gone before I got the chance.  Thinned out my homemade sauce with a little water as a finishing sauce as it was the only thing on hand.  Didn't need much just a splash.

 

Plated on the fine chinaicon_lol.gif  with mac salad and a southwest style slaw.

 

Thanks everyone for chiming in I appreciate it and thanks to everyone that posted up their own recipes it helped me out a ton.  I enjoyed it and more importantly my wife and son enjoyed it.

 

Phil

post #12 of 12

Looks great!

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