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Q-View - Birthday butt!

post #1 of 25
Thread Starter 

It's a beautiful morning on my 49th birthday, so why not burn some sticks!

 

 

Today's project:

 

 

Rubbed and wrapped it last night and and reapplied the rub this morning:

 

 

The plan is 275 for 4 - 6 hours, wrap and finish in the oven.

 

Enjoy you day!


Edited by KeithA - 3/31/16 at 11:57am
post #2 of 25

Keith Have a Happy Birthday

Richie

 

:beercheer:

post #3 of 25
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Keith Have a Happy Birthday

Richie

 

:beercheer:


Thanks Richie...really enjoying the morning. :)

post #4 of 25
Thread Starter 

I put it on a little while ago...fat side up, money muscle down heat. It's going to be windy today! The wood today is cherry, with some apple and plum.

 


After I took this pic, I moved a little more to the left, away from the direct heat. There are some half bricks and a pan water near the opening, to bounce the heat around.

 

:)


Edited by KeithA - 4/1/16 at 7:52am
post #5 of 25

Lookin good so far Keith...Happy Birthday!  Enjoy your 40's for 1 more year!  thumb1.gif

 

Red

post #6 of 25
Thread Starter 
Quote:
Originally Posted by SeenRed View Post
 

Lookin good so far Keith...Happy Birthday!  Enjoy your 40's for 1 more year!  thumb1.gif

 

Red


Thanks Red!

 

After 3 hours..fat cap starting to split and color looks good. Gave it a good spritz and I am thinking one more hour and a I will wrap.

 

post #7 of 25

Looks great so far!

 

Happy birthday!!

 

Oh, to be 49 again!

 

Al

post #8 of 25
Thread Starter 

Off the smoker and into the oven:

 

 

Just in time, because it is getting windy as hell out!!

 

Having said that, really happy with the temp control today...one little loss of momentum early on, but smooth once I got it back in gear.

 

I mixed up some honey, cranberry juice, butter, and some rub and then boiled it down to a sweet, hot glaze and poured it over the butt:

 

 

Foiled it up and slid it in a 275 degree oven. I am using the temp probe that controls the oven. It's set to shut the oven off at 200. Pretty excited to taste this one!

post #9 of 25
Thread Starter 

mmm...smells good in here! Stuck it with a skewer at 195, got a tiny little bit of resistance, thinking I will go right to the 200 and rest.

post #10 of 25

Waiting waiting is done yet :pot:

post #11 of 25
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Waiting waiting is done yet :pot:


The huge irony here is that we are going out for pizza in a little bit! The stove just beeped, so it's done!!

post #12 of 25
Thread Starter 

There she is...gonna let it rest, pull it later.

 

 

The smell of this really something...clean smoke and bbq aroma. Pretty amped!!

post #13 of 25
Quote:
Originally Posted by KeithA View Post
 

There she is...gonna let it rest, pull it later.

 

 

The smell of this really something...clean smoke and bbq aroma. Pretty amped!!

 

Very nice...great color on that Keith!  I'll bet its gonna taste delicious!

 

Red

post #14 of 25
Quote:
Originally Posted by KeithA View Post
 


The huge irony here is that we are going out for pizza in a little bit! The stove just beeped, so it's done!!

Bring a slice or 8 home PP Pizza :laugh1:

post #15 of 25

Happy Birthday and Eat till you get the meat sweats!

post #16 of 25
Thread Starter 

there you have it -

 

 

I guess if I have one complaint, it's the lack of smoke flavor. It's there, but man, it's subtle. Otherwise, this is absolutely perfect pulled pork. Tender, juicy and good flavor.

 

Thanks for reading!!

post #17 of 25

Nice job Points

Richie

post #18 of 25

Happy Birthday!

 

2thumbs.gif Nice job! 

The pulled pork looks great!

Enjoy!

post #19 of 25

Nice looking pulled pork, happy happy, and thank you for your service! I think I got it all, you get 18 in while smoking?

 

Nice looking PP.

post #20 of 25

Beautiful pulled pork! b

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