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My first Q-View Pulled Pork, Brisket, Fatty, and a Chicken Roll

post #1 of 21
Thread Starter 
On Sunday, I fired up the smoker around 7 am to smoke a 7.75lb beef brisket and a 4.3lb pork butt. This was my 2nd smoke but my first Q-View. I also did a chicken roll and a Fatty. I used Royal Oak lump hardwood charcoal and hickory wood chunks. My smoker runs a little hot near the firebox but I had a temperature of about 250-275 most of the day. On the opposite end of the smoker I was maintaining 200-225 heat. I put the brisket and butt over there on the cooler side.

Here's the chicken roll and the JD Sage Fatty. The chicken roll has ham and cheese in it and is wrapped in bacon. The Fatty is stuffed with cheese, onion, bell pepper,and some garlic. This was for lunch. I read about both of these here and thought I'd give them a try. I also bought some jalapeños to try ABT's but both the baby and the wife came down with the flu and I just couldn't handle the baby and the japaleños.

Around 3pm, the Pork Butt hit 170 degrees internally. I pulled it off the smoker and wrapped it in foil and put it back on. It hit 200 degrees around 6pm. I then took it off the smoker and wrapped it in more foil and a towel and put it in a cooler for about an hour. After that, we pulled the pork. We took the juice in the foil and put in a pot and added some onion, garlic, BBQ sauce, some burnt parts, and some of the rub we used. That was dinner last night.

Around 7pm, the brisket hit an internal temperature of 170. I wrapped it in foil and a towel and put in a cooler and let it sit for an hour. At 8pm we began to slice the brisket. It tasted awesome.

I learned a lot from reading this site. Thanks for all the tips and tricks. This weekend, I think I'm going to give Ribs a shot and try the ABT's.
post #2 of 21
Great looking grub!! Good on ya!!
post #3 of 21
Great job on the grub,it's makin me hungry.Excellent job on the qview.PDT_Armataz_01_34.gif
post #4 of 21
Great looking smoke!!
post #5 of 21
Nice job! Brisket rules!
post #6 of 21
Great job! Congrats on the successful smoke.
post #7 of 21
After seeing your Q-VIEW nothing comes to mind but "YUMMY"!!!!!
post #8 of 21
Love to see the Q-view. It looks excellent and CONGRATS.PDT_Armataz_01_37.gif
post #9 of 21
Looks great, I am really interested in the chicken roll, how did you do it? Also, what type of rub did you use? Something commercial, homemade?
post #10 of 21
Well done Simon
post #11 of 21
Very good!! Thanks for shareing
post #12 of 21
Sure don't look like rookie results! Great Job. I tried the 3-2-1 ribs last weekend, you won't be sorry!!!
post #13 of 21
Looks good simon. Any fatty is a favorite!
post #14 of 21
Looks great, everything looks tasty.
post #15 of 21
hey great photos. im also interested in the chicken roll. Did you buy it from a butcher/supermarket like that or prepare it yourself?

post #16 of 21
Excellent looking q-view!!!! That brisket looks like it has a perfect bark on it. And that chicken roll looks VERY interesting.
post #17 of 21
Good looking grub.............. Looks tasty.................
post #18 of 21
wow looks good! also interested in the chiken roll.
post #19 of 21


Pretty Yummy. Any left over?
post #20 of 21
Thread Starter 
Thanks ya'll! I found the Chicken Roll recipe here and thought I'd give it a try:


What I did was take 2 boneless skinless chicken breasts and filet'ed them. I then opened htem up and wrapped them in saran wrap. Then I took a rolling pin to them to flatten them out some. Then I took some luncheon meat (he said ham but all we had was turkey) and some cheese and layered them up. Chicken -> Cheese -> LunchMeat -> Cheese -> Chicken -> cheese - Lunchmeat.

Then I took 5 pieces of bacon and laid 4 across 1. I put the chicken stack on the bacon and rolled it up and wrapped it in the bacon. I used toothpicks to help hold it together. i put it close to the firebox where my temperatures were higher and cooked it for about 2 hours or until the breasts were 160.

Next time I'll do more than one Chicken Roll and more than one Fatty. I'd never had either and thought I'd try them. I think my next Fatty is going to be italian sausage with some mozzarella, bell pepper, onion and garlic.

I have found a ton of ideas perusing the forum. I really appreciate all the help on here.

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