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Let it snow! Porkfest w/ Q-view!

post #1 of 16
Thread Starter 
I knew it was gonna be a lil tough to get it going, but this is what I woke up to at 6:30 sat morning!

13-14 inches of white stuff, andI got my shovel and went to work clearing a path to the Lang.

Got it cleared out and a fire going pretty easily, no wind and the promise of a sunny day. Temp at starting time was 25 degrees.

Doin pork this week, so last night I injected and rubbed up 2 7-8 lb butts, and rubbed up 4 racks of BB's, stuck em on at 8 am.

Gonna try a different approach today. Sliced up the fat cap on one and doin it cap up, the other is unsliced and cap down like I usually do them. They are both injected and rubbed identically, and ar currently running the same temp (148 at the 4 1/2 hr mark) .

Here they are along with the ribs just before foil at 2 1/2 hrs, and I tossed in a couple fatties( JD with mazz,cheddar in one, and JD with pepperjack in the other).

The fatties came off at 11;30 and are cooling for the taste test.
The foil is gonna come off the ribs at 12:45, hoping to do the 2 1/2 - 1 1/2- - 1 method instead of 3-2-1.

Pics to follow.Everthings white cept the green grass around the smoker, gotta be a good thing!wink.gif
post #2 of 16
looking good Dan.......looking good..............

sorry bout the weather........but, i hate to say this.........wait aminute......NO i don't........better you than me..........BWHA AHAHAHAHAHAAH

if nothing else........the heat from your lang, will help melt the snow around it, and keep the grass green..............biggrin.gif
post #3 of 16
Good lookin' vittles there, Dan. That's what I like to see...talk about dedication to the craft, Eh? We Yanks, ain't gonna let little snow keep us down!

We're buried here in Ohio, too. But it ain't gonna keep me from smoking up an Easter ham for the family! (My Grandmothers 83rd birthday happens to fall on Easter Sunday this year, and the whole family is gathering at Mom's house to celebrate)!

post #4 of 16

You can have it

You're not sending that white stuff over to Buffalo I hope. So far sunny and cold but zero cloud cover......

I'm tellin ya right now, if it didn't dump the entire load by now and it comes tonight, I"m going to be climbing the walls. Perhaps we should all start marketing easter parkas in an array of pastal colors?

Nice lookin smoke job, wish I was there to taste it, even in the snow.
post #5 of 16


hey guys what are the fatties everyone keeps mentioning?
post #6 of 16
Man, I feel kind of bad (NOT) saying that I'm smoking right now in Tampa barefooted, shorts and a t-shirt. 70 degrees. Hope my q-view comes out as good as yours!
post #7 of 16
Getcha a pound of JD sausage, smash it out flat, fill it with anything you think will taste good, roll it up, pinch ff the ends and put it to the heat! Got my first one ever on right now, stuffed with spinach, mushrooms, red onions, green pepper, and cheese. Should be off in an hour. Gonna post q-view in the Messages for all guests and members cause I have so much different stuff. Give one a try!
post #8 of 16
Thread Starter 
well the ribs came off after a 2.5- 1.5- .75 method, and were fabulous, the fatties were done a lil earlier than usual(only 2 hrs) but here is a pic of them together. 1 rack mysteriously had vanished by the time the pics were taken!Butts are stuck at 165-163, 2 hr plateau. icon_cool.gif
post #9 of 16
Thread Starter 
First butt off after 10 hrs, then 2 hrs in the cooler. Looks like ...............

The second butt is 2 hrs behind, and will stay in cooler for 1 1/2 hrs. Then I can compair the difference if any of fat cap up or down. These two butts were at exactly the same temps all the way through the smoke until the plateau. The fat cap up took an extra hr in the plateau, and then took another hr longer after that to get to 200.

I do know that the one pictured above was excellent, moist, tasty, and pulled like a dream.icon_biggrin.gif
post #10 of 16
looking GREAT dan............and the problem is, you can't blame the diff stalls because of the placement of the fatcap.........each butt will get done in its OWN time...........
post #11 of 16
Thread Starter 
Yes Dude I realize that, especially since they stayed the same temps until 161-165. The difference I am looking for is tenderness, and taste, if any.icon_wink.gif
post #12 of 16
i know dan........wasn't trying to lean one way or the other....
post #13 of 16
always looks good dan.PDT_Armataz_01_34.gif
post #14 of 16
definatly interested to hear about those results with how the butts were done differently... let us kno your verdic PDT_Armataz_01_06.gif
post #15 of 16
Having been just built last Aug., the pit has cooked way more in cold weather than warm. It won't know how to act in hot weather.
Very nice looking meats. How did the pit temps hold?
I'm glad it's performing well. I knew it would. I am still getting calls for it. Wish I had 6 more.
I have a whole pig on right now. Went on at 3am and expect it to go into hold mode at noon, to be pulled at 2-3pm. The cavity is stuffed with 2 hunked up butts. May have enough for lunches next week. LOL
post #16 of 16
Thread Starter 
Rag, I am glad I got to it before anyone else, and thanks for trusting me /holding it until I got to see it.
It held temps just fine, we had a north wind about 5-10 mph most of the day after 10 am, I had to run to the hardware store once(25 minutes) and to meijers another time(30 mins), and she behaved nicely while I was gone. I did have an episode later in the cook, and had to start a chimney of lump to get the wood going again. I didn't open the cooker, and just worked on the fire. The lowest it dipped to was 192, but only stayed there for 10-12 minutes. The mass of metal held the temps nicely till I could recover. I think I got a stick or two of wetter wood or something.
I hope to incorporate a weed/grass burner/lighter to my arsenal by summer. This will take care of any of that again.

Still working on getting used to it, but the learning has been fun and tasty so far.

bbqchris, The later butt(13hrs) was the one that I scored the fat cap on, and cooked cap up. Like Dude said(and i agree) all meats are different. Now that being said, the later but was more tender and flavorful than the quicker one, but that could be just a different pig too. I will have to continue this experiment. I do think that with the Lang and it reverse flow/convection type of heat, that cap placement is probably not as critical as in the ECB,or less expensive horizontals on the market like my silver(charbroil). I am convinced that the scoring of the cap and packing the area with rub helped the flavor, and rendered more of the fat away. The reason I know that is by tasting it, and the foils contained different amounts of juice when I pulled each butt out for the cooler rest. The scored butt had half as much juice in the foil. The fact that the longer cooked butt(took both to 200 degrees) pulled better and had alot less connective gunk and fat inside. I came to the same conclusion last weekend with the chuck rolls.All of the meat was good and tasty, but the ones that seem to take the longest,generally seem to taste better and are more tender.IMOicon_wink.gif

Went through that whole front wood basket full of splits yesterday, had 2 sticks left.I was startin to worry, cuz the rest of my wood was way out back, under 12 inches of snow!

I hope there is some info to gain from this experiment, I think I have learned some( I always learn, but forget).Next time I do some butts, I think I will do 4-6 of them, and repeat the experiment and see what happens with that.

Happy Easter Friends!
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