Another Sunday Pork Butt w/QView

texasgal81 · Feb 1, 2015

I'm a little late to the party, but mine is just for eats, not the Super Bowl. I will most likely boycott since my Cowboys got hosed. Lol. But that's another story..

Here it is all rubbed up and on the smoker. A 7 1/2 lb bone-in butt.

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texasgal81
Feb 1, 2015

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texasgal81
Feb 1, 2015

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texasgal81
Feb 1, 2015

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texasgal81
Feb 1, 2015

Stay tuned!

themule69 · Feb 1, 2015

It should be good! Keep the pics coming.

Happy smoken.

David

texasgal81 · Feb 1, 2015

Welp. This smoke is going a lot faster than I thought. Apparently I was smoking around 310 instead of 225 to 250, so in 4+ hours, I'm already at 196. I went to go put on a fatty and check the temp, and it won't be much longer. Here's some pics of the Philly cheesesteak fatty being made and going on & the butt 4 hours in.

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texasgal81
Feb 1, 2015

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texasgal81
Feb 1, 2015

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themule69 · Feb 1, 2015

It looks good so far. What smoker is that?

Happy smoken.

David

texasgal81 · Feb 1, 2015

themule69 said:
It looks good so far. What smoker is that?
Happy smoken.
David

Thanks David. It's the Masterbuilt Pro Electric vertical smoker.

texasgal81 · Feb 1, 2015

Here's the pulled butt. Pulled after 5 hours & IT is 204. Wrapped it up & waiting for the fatty to finish. Also need to put on the jalapeños.

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texasgal81
Feb 1, 2015

texasgal81 · Feb 1, 2015

Here's the finished product, the huge bones, and the finished philly cheesesteak fatty.

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texasgal81
Feb 1, 2015

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texasgal81
Feb 1, 2015

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texasgal81
Feb 1, 2015

pc farmer · Feb 1, 2015

Great cook.

Why didnt you know that you was cooking that high?

texasgal81 · Feb 1, 2015

Usually on the electric I don't have to watch the temp. This one is fairly new so I'm still learning it. I closed it up & didn't check until 4 hours in. I never go by the temp gauge on the outside since it's off And didn't realize it was cooking that hot. No problem though because it came out perfect and only took 5 hours. I was happy with it for sure.

themule69 · Feb 2, 2015

It looks GREAT! I wish my MES would do 310°

Happy smoken.

David

texasgal81 · Feb 2, 2015

themule69 said:
:drool:
It looks GREAT! I wish my MES would do 310°
Happy smoken.
David

Thanks David!

aceoky · Feb 2, 2015

gary s · Feb 2, 2015

You sure did a nice job really loos good

Gary

freakynorm · Feb 3, 2015

Looks good! I just got done eating some pulled pork sliders I smoked up this weekend and those pics made me hungry already. The fatty looks so good. It's been a while since I've cooked one up. Did you use a Steak-um type meat to fill the fatty with?

texasgal81 · Feb 4, 2015

Aceoky said:
:drool:

:Looks-Great:

gary s said:
You sure did a nice job really loos good :439:

Gary

Thanks guys!

freakynorm said:
Looks good! I just got done eating some pulled pork sliders I smoked up this weekend and those pics made me hungry already. The fatty looks so good. It's been a while since I've cooked one up. Did you use a Steak-um type meat to fill the fatty with?

I actually use a pre-cooked bag of angus beef from walmart. Can't remember the brand, but I posted a pic of it in the fatty forum when I made it a few weeks ago for the first time.

Another Sunday Pork Butt w/QView

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