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First Butt, Second Fatty! - With Q'View

post #1 of 23
Thread Starter 

Have I mentioned how much I love my new smoker and this awesome forum!?!   ;D

Today's smoke will be breaking into new territory for me... doin' a 5 pound boneless Pork Shoulder Roast low and slow for some pulled pork sandwich's... and to make proper use of some of the extra rack space I am also smoking my first "Pizza Fatty" too just for good measure. I also made a dry rub from scratch for my first time, and I am still planning to make 2 different home-made "finishing sauces" for my first time to compliment the pork once its done and pulled!  ;)







 


Edited by Squatch - 9/25/13 at 12:15pm
post #2 of 23

Looking forward to following this post, especially for the Butt. I just got a smoker in the mail today and I can't wait to try it out this weekend!

post #3 of 23

Sounds like a plan and can't wait for the final results!!!

post #4 of 23
Thread Starter 

I set up the 22.5" WSM using the minion method and adjusted for a temp of 245*. I used Stubb's briquette's and several fist-sized chunks of Hickory for additional smoke flavor. Fired up the smoker at 7am and hope to have the butt done by the time the sun sets... still not sure if I will wrap in foil or not, I would like to try for some crispy bark this time around... I guess I will just have to wait and see how long the stall lasts before deciding on if I need to pan/wrap it.



Here we are 5 hours into the smoke, the Butt is starting to color up nicely. The Pizza Fatty just went on... added a couple more chunks of smoking wood... I wont lift the lid again for another 3 hours or so  ;)

post #5 of 23

Looking good!

post #6 of 23

Looks great so far...:popcorn

 

Red

post #7 of 23

Looking good....

post #8 of 23
Thread Starter 

Thanks for the positive comments guys!

 

I spooked myself out of letting it run through the "stall" without wrapping...

 

At this point I am a little over 6 hours into the smoke and the butt's IT is reading 168*... the Fatty has been smoking for just about 1.5 hours and it's IT is 156* just for reference.

While I had the butt off the smoker I went ahead and snipped off the butchers netting... added about 1.5 cups apple juice (3 apple blend) and about 1/4 cup of the home made rub and pre-heated it in the nuker for 1 min before adding it to the pan and foiling  ::)





post #9 of 23
Thread Starter 
Well, the good news is I am no longer in a big hurry to finish the Pork Butt... because the Pizza Fatty just recently came up to the IT of 170 so I pulled it, let it rest for about 20min, and then proceeded to eat half of it for myself!  :)  Oh man, this thing is GOOOOD!!







post #10 of 23

LOOK AT THAT FATTY!!

:drool:

Nice job Squatch, looking forward to seeing the finished pork.

post #11 of 23

Looks really good - enjoy your spoils

 

 

Chris

post #12 of 23

My goodness, man. What is a fatty and how do I make one? That pizza thing looks glorious.

Is heating the apple juice necessary? Just to decrease cooking time, I suppose?

post #13 of 23

Nice... and I am so happy you saved the drippings.

post #14 of 23
Quote:
Originally Posted by SQWIB View Post
 

Nice... and I am so happy you saved the drippings.

 

Ah, tinfoil pan on the bottom rack—smart! Will try.

The drippings (once fat is separated) can be added back into the sauce, or the meat—correct?

post #15 of 23
Thread Starter 

Thanks for all the positive comments from everyone, I appreciate that!

 

 

 

Quote:

Originally Posted by kargov View Post
 

My goodness, man. What is a fatty and how do I make one? That pizza thing looks glorious.

Is heating the apple juice necessary? Just to decrease cooking time, I suppose?

Hey kargov! There is a whole sub-forum dedicated to Fatties, you should brows through it when you get a chance!

 

Here is a link to my thread showing more details of yesterday's Pizza Fatty - http://www.smokingmeatforums.com/t/149575/second-fatty-pizza-style#post_1063291

post #16 of 23
Thread Starter 
Sorry for the slow report!

It was 9:22pm by the time the Butt reached an I.T. of 205... So it took me a little over 13hrs to smoke a 5 pounder... a little longer than I was expecting! (luckily I wasn't hungry thanks to the Fatty from earlier!)

I let in rest for another hour before pulling, and the final results were very good!   ::)

Originally I was thinking of making 2 different "finishing sauces" to try out, but instead I ended up making 1 finishing sauce (SoFlaQuer's recipe) and 1 BBQ sauce (Jeff's recipe)... both of which were outstanding for my first batches!

It was so tender and moist it just fell into chunks when I tried to lift it from the aluminum pan with tongs. It ended up with some nice bark and a decent smoke ring too!


I had it all pulled into shreds in no time and couldn't help but nibble on some tender goodness while I was at it.


Mixed in some finishing sauce, and then continued sampling my creation...


By now I was too full to even try a pulled pork sandwich  ;D So I wrapped everything up and put it in the refrigerator for the night.  ;)

This morning I busted out some leftovers so I could finally try a sandwich. I decided to make up a batch of BBQ sauce to top them off with.


I put some of the pork shreds in a bowl along with a handful of shredded cheddar and heated it up for 45 seconds in the microwave, then piled it up on a warm burger bun and drizzled some warm sauce over the top... Mmmm!


I finally got my sandwich, and it was well worth the effort!
post #17 of 23

That fatty looks like I REALLY need the other half that you didn't eat.  Hershey Kisses just aren't cutting it for lunch.  Butt has great color on it and looks great too.

 

Kat

post #18 of 23

Dang....these pics just popped up.....A sandwich just like that one too Pretty Please!  :biggrin:

 

Kat

post #19 of 23
Mr. Squatch
 
I love your Beef Jerky commercials, but from the qview.  I think you can quit acting and make some series food instead!
Heck if I come out to Disneyland next year....I am finding a house near you so I can have a killer lunch every night!

 

Jay

post #20 of 23
Quote:
Originally Posted by Squatch View Post
 

Hey kargov! There is a whole sub-forum dedicated to Fatties, you should brows through it when you get a chance!

 

Here is a link to my thread showing more details of yesterday's Pizza Fatty - http://www.smokingmeatforums.com/t/149575/second-fatty-pizza-style#post_1063291

 

Sweet, thanks! Pulled Pork looks good, too. How on earth did it take 13 hours?

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