what is q-view?Well I am not quite sure about this q-view thing so someone will have to tell me what that's all about but here are some explanations and images I left the butts on until they hit 220F so they would actually get a harder crust (Mr.Br0wn) and soak up more juice from various extras...I'll explain. I usually pull and wrap at 195F. Here are the butts pulled the cinnamon chipotle on the left (this was everyones favorite when eaten straight off the platter) and traditional rub on the right
I like to have a nice "bite" on the bark after the wrap in foil-towel-cooler and since I knew I would be out until 4 or 5 tonight I didn't want it to get all mushy...It worked pretty well and I was not disappointed with the texture it had when I got back to it.
I actually over cooked it a bit for a second reason. I wanted it to soak up what I was adding my wife eats it Cincinnati style with sweet slaw on the sandwich and no sauce
she actually puts some of the chips on it too but it gets too sloppy if the pork is too moist and the bun falls apart. my son likes his with BBQ sauce and I like mine with a home made table sauce.SoFlaQuer has a post on a basic finishing sauce but one of the staples on my fridge door is a North Carolina piedmont sauce or sometimes called Lexington sauce because of the area of N. Carolina it originated from just South of Winston-Salem.My favorite table sauce to make is Fat Johnny's bastardized piedmont sauce.
(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways)
1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce or your own
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worcestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder
Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle.
I use this sauce very liberally and like the pork to soak it up for reason mentioned above
along with the pork was Dutch Oven baked beans with bacon, onions and black strap molasses.