Pulled Pork Q-View

ikebbq

Fire Starter

Original poster

Nov 26, 2007

48

10

West Columbia, SC

• Jan 12, 2008

• #1

Smoked 3 Boston Butts and a fatty just before New Years. Used Jeff's rub on the butts (no mustard coating) and regular JD sausage with cheddar cheese. Fatty got a bit overdone but was still very good. Gave a lot of it away to family, friends, and neighbors. Neighbors told me it was some of the best bbq they've had in a long time. I have a feeling they will be coming over every time i fire the smoker up. Oh well, here are the pics.

 

craig chamberlain

Smoking Fanatic

Dec 6, 2007

357

14

Springfield, MO.

• Jan 12, 2008

• #2

Great looking food Jonathan,you'll have lots of friends coming over now.
I,m doing Dutch's"Wicked Baked Beans" today and doing the beans and butt Tuesday.
After looking at your pictures I don't know if I can wait that long.

 

smokey bryan

Fire Starter

Dec 23, 2007

61

10

snellville ga

• Jan 12, 2008

• #3

Now you done made me hungry

. Great looking smoke

 

dalmorloson

Smoke Blower

Dec 27, 2007

88

12

St. Clairsville OH.

• Jan 12, 2008

• #4

Awsome pics! I got a butt and a fatty "on the smoke" as we speak. 1st time for both. Fatty is JD mild with peppers, onions, mushrooms and cheddar. I hope my butt looks as good as yours lol.

 

ikebbq

Fire Starter

Original poster

Thread starter

Nov 26, 2007

48

10

West Columbia, SC

• Jan 12, 2008

• #5

A few more details. Kept the temp right at 250 the whole time. I think in all it took about 14 hours from the time i put the butts on to the time i pulled them. No foil on the butts while cooking, only after i pulled them off and put in the oven to rest. Cooked all 3 to about 195 before i pulled off.

 

dalmorloson

Smoke Blower

Dec 27, 2007

88

12

St. Clairsville OH.

• Jan 12, 2008

• #6

Do you turn the butts during the smoke or leave them on one side the whole time? Mine has a consistant layer of fat on one side. Should I keep this side down?

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Jan 12, 2008

• #7

Looks Great!!!!!!!!!!!!!!

 

ikebbq

Fire Starter

Original poster

Thread starter

Nov 26, 2007

48

10

West Columbia, SC

• Jan 12, 2008

• #8

I've never flipped butts when i smoke them but i think some people on here might. I usually place the fat cap up and leave it like that. I'll move the butts around if i see that 1 is getting done quicker than the others since mine has an offset firebox, but it's not neccesarry. Smoke them to a temp, not a time.

 

brianj517

Master of the Pit

OTBS Member

SMF Premier Member

Jul 3, 2005

1,167

16

Northeast Ohio

• Jan 12, 2008

• #9

Excellent job, Jonathan!!! Everything looks FANTASTIC!

Cheers,
Brian

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Jan 12, 2008

• #10

Now that was a tray load of butt there. Everything looks great, glad to know it was enjoyed by all. Keep on smokin'.

 

camp_cookie

Smoking Fanatic

Feb 26, 2007

307

10

• Jan 12, 2008

• #11

nice looking grub

 

glued2it

Master of the Pit

Sep 8, 2007

1,556

11

Tulsa

• Jan 12, 2008

• #12

You did a great job!

 

flyin'illini

Smoking Fanatic

★ Lifetime Premier ★

Oct 27, 2007

879

11

Tulsa

• Jan 12, 2008

• #13

excellent. I am getting hungry.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• Jan 12, 2008

• #14

Thats a butt load of pork. Looks good.

Kookie

 

ds7662

Smoking Fanatic

OTBS Member

Sep 30, 2007

985

10

Richmond,VA

• Jan 12, 2008

• #15

And to think I am sitting here eating pizza

.
Man that looked god. Great job on everything!
Now I gots to smoke something tommorrow..

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

11

• Jan 12, 2008

• #16

real nice smoke, and Q-view! Looks like you got a good butt program down!