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6 Butts in the WSM - Q-View Galore!!

post #1 of 26
Thread Starter 

Good morning fellow meat smoking enthusiasts!

 

Most of you are familiar with my youngest son, Trevor.  The JV volleyball team is having their banquet tomorrow and I was asked if I could provide the BBQ...well, far be it from me to deny such a request....gives me a reason to smoke some meat!!!!

 

Initially the parents were dropping their kids off at the banquet until they heard that PGSmoker's BBQ was being served...so what started out as a couple butts for two coaches and 12 kids turned into a bigger cook for 45 people.   I figure I'll net about 28 pounds of pulled pork, which is plenty for the crowd and some leftovers!

 

So here we go.  I bought six butts from Sam's Club ranging from around 7 pounds to just over 8 pounds.

 

Because I'm smoking at a higher temperature - around 260 to 270 - I decided to use Craig's (fmnpf) favorite method and use SPOG (Salt, Pepper, Onion, Garlic).  The pepper I used is a mix of red and black cracked pepper.

 

So here they are about 0600 this morning still in the packages.

 

 

Prior to trimming - I like to take off the fat cap because the meat is marbelled through with fat.

 

I got the TBS rolling while I was trimming the butts

 

After trimming and ready for the SPOG treatment!

 

All SPOGged up and ready for the smoker.

 

This was the best looking of the butts and weighed in at just over 8 pounds.  

Look at that Money Muscle!!!!

 

So, I'm settled in and ready for a nice long cook.  I took the day off work since I have to work on Saturday and I am going to enjoy myself today getting my smoke on!!!!!

 

I will update the thread as the day progresses.

post #2 of 26

That's a butt load of meat.

 

Great looking meat by the way.

post #3 of 26

I'm in!

post #4 of 26
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

That's a butt load of meat.

 

Great looking meat by the way.

Thanks!  Picked it out myself...:banana_smiley:

 

Quote:
Originally Posted by Woodcutter View Post
 

I'm in!

Stay tuned!

post #5 of 26

I'll be watching. Kudos for supporting your community. Anything that will get parents and kids together is worthwhile!

 

Disco

post #6 of 26
Thread Starter 

Here is a shot of the three big ones after about 3 hours!  

 

 

I only opened the lid to install the thermometers and grabbed a quick picture!  The look and smell really good..

 

The top butts are at about 155 IT and the ones on the bottom are at about 140 IT.

 

Bill

post #7 of 26

That's a full smoker.

post #8 of 26
Thread Starter 

Stalled at 165 IT....but what a great day!!!!!

 

Bill

post #9 of 26
Thread Starter 

Almost there!!!

 

 

I whipped up a batch of my NC Style dip/finishing sauce during the smoke...

 

It won't be long now.  If you are interested, here is the link to my finishing sauce:  PGSmoker's sauces

 

Next shots will be of a few luscious butts after about a 12 hour smoke fest!

 

Bill

post #10 of 26
Done yet? Done yet? Done yet?
post #11 of 26
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Done yet? Done yet? Done yet?

The first three...the big boys...just came off the smoker.

 

I'll post pics shortly!

post #12 of 26
Quote:
Originally Posted by PGSmoker64 View Post

The first three...the big boys...just came off the smoker.

I'll post pics shortly!
Woohoo!!!! Let the pulling fun begin! After the resting period that is!
post #13 of 26
Thread Starter 

Alright!  A very worthwhile day spent with my WSM - it was really cold this morning but warmed up nicely in the afternoon.

 

Because of this morning's cold temps I actually had to do a fuel reload at about 1400.

 

So here we go!  

 

The top layer - the three largest butts...

 

 

Bottom layer!

 

 

And here it is....a little piece of HEAVEN!!!!!  Nice smoke ring...great flavor...just plain good que!

 

Unfortunately, I will be working tomorrow and will miss out on the banquet and seeing everyone enjoy the QUE!

 

I had a great day!  I hope you enjoy the qview as much as I enjoyed preparing it!

 

Have a great weekend!!!

 

Bill

post #14 of 26

Keep a bit for yourself.  You deserve it.

 

Looks great, I love the bark on it.

post #15 of 26
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Keep a bit for yourself.  You deserve it.

 

Looks great, I love the bark on it.

Thanks!  The bark is different this time with just the SPOG but still very good.

 

Oh, I am keeping the butt with the sexy Money Muscle!!!!

 

Thanks for looking.

 

Bill

post #16 of 26

Outstanding!  Thanks for posting the sauces.

post #17 of 26

I second the thanks for the sauce post.  Do you just fill canning jars and water bath to sill?

post #18 of 26

Nice looking butts Bill!!

post #19 of 26

Wow, that is a bunch of pork!

 

:Looks-Great:

post #20 of 26

Looks great!  A WSM can produce a lot of food.

 

I just started 4 large butts from Sam's Club in my 18.5" WSM around 11PM.

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