I Like Big Butts

cwmcintyre

Newbie

Original poster

Oct 4, 2014

12

10

O'Fallon, MO (west St. Louis suburbs)

• Nov 8, 2014

• #1

After exhaustive research in this forum, I am ready to embark on my first pork butt adventure. I spent all night in the kitchen making the sauces and, at 1:15 in the morning, I am ready to throw 20 pounds of pork butt into the Vision S Pro. Special thanks to @SoFlaQuer for the finishing sauce and Carolina mustard sauce recipes, @simmosez2 for the rub recipe (Pork Perfection), @khuhner for the Memphis sauce recipe and @diamondmarco for the Texas chipotle recipe.

I have learned so much the past couple months from all of you. Your wisdom is greatly appreciated.

Here is the first of several Q-View shots to come over the next 16 hours or so.

image.jpg

• cwmcintyre
• Nov 8, 2014

Chuck

 

welshrarebit

Master of the Pit

Feb 20, 2014

1,708

106

Kona, Hawaii

• Nov 8, 2014

• #2

You got my attention! I'm in...

 

heubrewer

Meat Mopper

Jun 9, 2014

266

42

Chicago Area

• Nov 8, 2014

• #3

Those look like they are going to be good!!!

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Nov 8, 2014

• #4

Lookin good so far !

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 8, 2014

• #5

 ,I'll be watching too... \

Good Smoke and Patience...

 

cwmcintyre

Newbie

Original poster

Thread starter

Oct 4, 2014

12

10

O'Fallon, MO (west St. Louis suburbs)

• Nov 8, 2014

• #6

Eight and a half hours in. Pretty sure the neighbors can smell what is in store for the, later tonight.

image.jpg

• cwmcintyre
• Nov 8, 2014

 

cwmcintyre

Newbie

Original poster

Thread starter

Oct 4, 2014

12

10

O'Fallon, MO (west St. Louis suburbs)

• Nov 8, 2014

• #7

Last couple Q-View pictures. Hit a stall at 172*! that lasted two plus hours. I was prepared for a stall - just not one that long. Ended up foiling since guests were arriving sooner - rather than later. With the foil in place, it came up rather quickly. Removed from Vision S Pro at 199* am
Nd let rest for about an hour. Attacked with bear claws and applied @SoFlaQuer's finishing sauce. Dinner guests had nothing but great comments and, quite frankly, they all seemed sincere. Thanks to everyone for all of the help getting through this. You guys rock!

Chuck

image.jpg

• cwmcintyre
• Nov 8, 2014

image.jpg

• cwmcintyre
• Nov 8, 2014

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Nov 8, 2014

• #8

Looks like it was tasty!

 

lennyluminum

Smoking Fanatic

Jul 19, 2008

637

19

ST. Petersburg, FL

• Nov 11, 2014

• #9

Can you post the sauce recipes you used they sound good!

 

poseidon

Newbie

Aug 7, 2011

12

10

• Nov 16, 2014

• #10

Color looks good on the Pork in the finished product!

 

cwmcintyre

Newbie

Original poster

Thread starter

Oct 4, 2014

12

10

O'Fallon, MO (west St. Louis suburbs)

• Nov 16, 2014

• #11

Lenny,

Here are links to the sauce recipes that I used:

Rub (Pork Perfection): http://www.smokingmeatforums.com/t/155664/various-rub-recipes

Finishing Sauce: http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

Carolina Mustard Sauce: http://www.smokingmeatforums.com/t/51920/soflaquers-carolina-mustard-sauce

Memphis Sauce: http://www.smokingmeatforums.com/t/85648/memphis-bbq-sauce-recipe

Texas Chipotle (second one down in diamondmarco's reply): http://www.smokingmeatforums.com/t/151839/great-texas-style-bbq-sauce-recipe#post_1087520

They were all incredible. I think the Texas Chiipotle was my favorite. Next time I will go with an additional chipotle over what the recipe calls for and give it a little more heat. The Carolina mustard sauce was my wife's favorite. We spent a couple of years in Johnson City, TN right after we got married and she developed a taste for that type sauce while we were down there. She said this was the closest thing she has had to the sauce from a little place called Dixie Barbecue that we frequented while in TN. Make any of them and I guarantee you will not be disappointed. 

B-one and Poseidon, thank you very much for the comments. It was truly a great meal. I made a little extra finishing sauce and it is great for adding to the saucepan when reheating the leftovers.

Chuck

 

lennyluminum

Smoking Fanatic

Jul 19, 2008

637

19

ST. Petersburg, FL

• Nov 17, 2014

• #12

Thanks for the links I will give them a try they all look good!