Pork Butt on New Smoker! Heavy Q-View!!

philh

Meat Mopper

Original poster

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 25, 2017

• #1

Hi All,

It's been awhile since I posted anything but I got a new smoker & wanted to share its maiden smoke. Hope it's a good one.. lol

I just purchased a Masterbuilt XL smoker with the double doors & glass front. Since I bought this from Sams they even threw in the cover from Masterbuilt. My Sams has these on clearance at this time. I paid 149.95 for this one. Hell of a deal. They were $100.00 dollars off. 

Enough talking here are the pics.

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• philh
• Aug 25, 2017

Here it is before it gets all dirty..

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• philh
• Aug 25, 2017

Here's the new baffle system above the double burners. Helps to keep the heat even.

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• philh
• Aug 25, 2017

Way too clean. lol

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• philh
• Aug 25, 2017

They added vents on the side & the main door has double latches.

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• philh
• Aug 25, 2017

My old Masterbuilt XL gas smoker. A lot of meat has been thru this one.

20170825_141531.jpg

• philh
• Aug 25, 2017

She stills works great. It has a few mods.

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• philh
• Aug 25, 2017

Here comes the meat. Good ol Pork Butt for pulled pork. Gonna cook around 240ish degrees until it gets to 210 internal temp.

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• philh
• Aug 25, 2017

Here is size and price. Not a bad deal.

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• philh
• Aug 25, 2017

A good coating of mustard. This will hold the seasoning in place.

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• philh
• Aug 25, 2017

All seasoned up with Jeff's Rub. This is the Savory blend. If you haven't tried it I highly recommend that you do.

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 25, 2017

• #2

20170825_152321.jpg

• philh
• Aug 25, 2017

Meat is now on the smoker. It has now been on the smoker for around a hour. I'll keep everybody posted as the smoke progresses. 

Phil

 

GaryHibbert

Epic Pitmaster

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Jun 20, 2013

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Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Aug 25, 2017

• #3

Looks good so far

Gary

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Aug 26, 2017

• #4

:popcorn

 

ncheek16

Newbie

May 31, 2016

7

10

• Aug 26, 2017

• #5

Mmmmm

 

greg1

Smoke Blower

Apr 18, 2014

110

29

• Aug 26, 2017

• #6

Looking good. Congrats on the new smoker looks sharp. Can't wait to see pics. Of the finished product:grilling_smilie:

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 26, 2017

• #7

Well we are 19 hours in and the internal temp of the meat is 187 degrees.

I'll take pics of the butt when I pull it from the smoker.

I do like that bottom door on this smoker. You don't ever have to open the main door when you add water or wood for smoke. Keeps your temps real consistent.

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Aug 26, 2017

• #8

Whoa, 19 hours in and 187°... That certainly is low-n-slow.
Are you sure of your cooking temp, have you double checked it with a reliable gauge?

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 26, 2017

• #9

The butt is done. 210 Internal Temp. Right at 24 hours. That's just about 2.5 hours per pound. I ended up smoking the butt around 225 degrees. This new smoker seemed happiest at that temp.

I use my Maverick et-733 for temps. I have checked it several time in boiling water and it is right on.

Here is a pic of the butt. It's in the ice chest right now resting.

20170826_150705[1].jpg

• philh
• Aug 26, 2017

 

chilerelleno

Legendary Pitmaster

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Alabama Gulf Coast In the Origin of Mardi Gras

• Aug 26, 2017

• #10

PhilH said:

The butt is done. 210 Internal Temp. Right at 24 hours.

20170826_150705[1].jpg

• philh
• Aug 26, 2017

Click to expand...

That looks really good, I bet the pulled pics will be drool worthy.

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 26, 2017

• #11

ChileRelleno said:

That looks really good, I bet the pulled pics will be drool worthy.

Click to expand...

I hope so. We will pull it later tonight. I'll post pics later..

 

G

griz400

Master of the Pit

Mar 27, 2016

1,458

523

• Aug 26, 2017

• #12

That's a hurricane smoke ,,, how is the weather there in Texas ??? 

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 26, 2017

• #13

Pulled the Pork Butt out and the smoker looked empty. So I decided to cook some ABT's. Some fake ones also for my 12 year old son. I'll explain further down.

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• philh
• Aug 26, 2017

As you can see there are Jalapeno's on the right. But the peppers on the left are actually Bell Peppers. I will make the fake ABT's out of those.

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• philh
• Aug 26, 2017

All of the peppers are cut in half and are being de-seeded & the membrane removed. Good looking peppers.

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• philh
• Aug 26, 2017

Now everything's stuffed. On the left are my son's peppers. Six have sharp cheddar cheese and the other six have chive and onion cream cheese.

On the top right are six bell peppers with cheddar and jalapeno cream cheese. The regular jalapenos have regular cream cheese and sharp cheddar cheese.

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• philh
• Aug 26, 2017

Of course everything is better with bacon. So we just had to wrap all of the peppers in it. lol

I'll post more pics in a couple of hours..

Phil

P.S. We are smoking everything with a blend of Pecan and Oak wood.

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 26, 2017

• #14

Here are the pics of the ABTs and the SBTs.. They were wonderful..

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• philh
• Aug 26, 2017

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• philh
• Aug 26, 2017

We used one of the Jerky racks that came with this smoker. The bacon was nice and crisp & we didn't lose any of the cheese. We smoked these at 220* for about 3 hours. They were the best I have ever done. I will do them again.

Stay tuned for the money shots of the pulled pork later..

Phil

 

philh

Meat Mopper

Original poster

Thread starter

Feb 5, 2012

281

28

Edinburg, Texas (Deep South Texas)

• Aug 27, 2017

• #15

Here are last nights pics of the finished Pork Butt. It sure was good...

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• philh
• Aug 27, 2017

Wife is in the process of pulling it..

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• philh
• Aug 27, 2017

All pulled. You can see how clean the bone pulled out.

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• philh
• Aug 27, 2017

Here is a pic of my plate. Sorry it's sideways. I don't know what happened there.

I guess the smoke was a success. Guess I have to keep this smoker. 

Phil