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1st attempt at q-view

post #1 of 8
Thread Starter 
I guess I was one of three people on the planet without a digital camera. Well I fixed that last week and spent yesterday smoking and taking pictures....so here we go.

My fuel for the day.

Charcoal and wood chips loaded

Pork after rub and overnight in the frig

On the grill with a second coat of rub

Smoking now....about 10am

Going for 6 hours now temps around 150

Temps at 199....off to the foil to rest

The finished product.

I used cherry chips for the first time today and love it. A little more bark than I wanted on the roast closet to the firebox. Rotated them once, probably should have done more.

OK, now for my questions.

1. I really like the bark mixed in with the meat, so I,m after a heavy bark when I cook these. One of these was getting a little dry, so if I mop during the cook will I lose or reduce the formation of the bark?

2. I'm used to using wood chunks, first time with chips. I addition to mixing the chips in with the charcoal I put some in the foil packets I heard mentioned, one hole with a toothpick. It produced a nice smoke for about 20-30 minutes. I didn't soak the chips. Is there a better way to make the smoke from the chips last longer?

Have to say I was impressed with the surefine brand charcoal used. Seemed to make alot less ash than the Kingsford I've used. And the ash was really fine, almost like that you get from lump not the sand like stuff that kingsford produces.

Now I knew the roasts wouldn't be done for supper, so I fired up the gasser and did a small rack of ribs, here they are.

So I hope this post works.

THANKS in advance to gluedtoit for the instructions on how to do the photos. This is a great place

post #2 of 8
Very good pictures . also very good looking BBQ
post #3 of 8
Food looks good! Great job!

If you want a good bark, try rubbing it down with mustard before adding rub.
post #4 of 8
Great looking grub. Your pic's came throught fine. I am not sure on the mopping if it will affect the bark, but it will help it from not getting over dry. Have you tried spraying apple juice on them? I do that one my pork chops and country style ribs. They seem to bark up nicely. And to boots five a good flavor. Just my thoughts.

post #5 of 8
You really ought to try lump charcoal. Better heat and flavoring.

You "mop" not "scrub". And it sounds as tho your Brinkmann still needs some help with the tuning plate...

Try the prepared mustard base for your rubs on meats... helps barking tremendously.

Yeah, close your intake damper some. But watch for white smoke, and reduced pit temps. Certain models of pits are gonna be of a certain efficiency. Basic design inherencies of the model. The whole foil pouch thing bugs me, as it seems it would not allow for proper combustion of the wood, resulting in the white chemical-rich smoke. But as long as a fire is present to burn these off, I guess... just not my bag..err..pouch?

Huh..OK. Never used it. Kingsford bricks DO suck.
post #6 of 8
Great lookin smoke!!!! i spray after it gets to 145*... yesterday used Dark rum, apple juice, and worchestershire... was good!
post #7 of 8
Try foiling at 165 and spraying with some sort of juice mixture before closing up the foil, it will help with the moisture!!!!!!!!

Lokks very good and nice smoke!!!!!!!!!!PDT_Armataz_01_37.gif
post #8 of 8
Thread Starter 
Thanks for the feedback guys. I'll try the mustard before rubbing next time and mop/spray. Truth be told I had apple juice on hand and had planned on spraying, but the bark was so darned purty I just pussed out and didn't do it.

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