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Pork Butt Chronicles With Qview

post #1 of 12
Thread Starter 

Good morning!  It's a balmy 29 degrees here in central Illinois and it's time to smoke a butt!  It's been sitting overnight all rubbed down and waiting for me to get my lazy butt out of bed. 


The butt went on the smoker at 6:15 am and the fun has started.  After the great advice of others on here I've decided to stick with my tried and true charcoal with wood chips rather than going to straight stick burning today.  I'm using a mix of about 25% hickory, 25% cherry and 50% pecan for this project.  I have apple juice in the water pan and will be spritzing the butt with orange juice as the day wears on.  I'm excited to try JJ's finishing sauce for the first time once it's done.


Again, I really can't tell you how much I appreciate all the help and advice I get from this site.  You folks are true masters in the sense that you're willing to take all your accumulated knowledge over the years to help people like me gain a better understanding of exactly what it takes to turn out consistently good product every time.  Hopefully over time I'll be able to do the same for others as they get into this stuff.


Here's the beginning!


post #2 of 12

I replied to your other post just in a nick of time for this one! Good luck on the cook.

post #3 of 12



Gonna be watching

post #4 of 12
Thread Starter 

Four hours into the project and things are looking good.  Basted with apple juice, topped off the water pan with more apple juice and closed it up again.


post #5 of 12
Thread Starter 

It's been right at ten hours and we've reached 194 degrees.  Time to take it off and give it a rest.



In the meantime, I'll have a couple of burgers to hold me over...


1/2 pounders for me, 1/4 pounders for the wife. 

post #6 of 12
Thread Starter 

Finally finished! 



After my wife and I finish eating what we want, it's into the crockpot for her to take to work tomorrow.


Overall I'm pretty happy with it.  The flavors could be a little stronger but I'm still working on my own rub and it needs a lot of tweaking.  That's two pork butts in a row so next week I'll probably see what kind of trouble I can get into with poultry.

post #7 of 12



                                                                           'bout time , I've been waiting all day...:rolleyes:

post #8 of 12


First loin smoked turned out great!

post #9 of 12

4 hours in and 120IT First smoke on the new Wrangler by Old Country BBQ.

post #10 of 12

Nice job

post #11 of 12

Looks great. Have you ever tried a finishing sauce? Kind of adds that special something something. I always have some in the fridge these days.

post #12 of 12
Originally Posted by oldschoolbbq View Post



                                                                           'bout time , I've been waiting all day...:rolleyes:

Hahahaha...that is great.

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