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Butt ugly? - Q-view

post #1 of 17
Thread Starter 
Hey all,
As some of you know, I smoked a 7 lb. Boston Butt yesterday. It was awesome!!! Here's some pics for your veiwing pleasure.

I cut this myself; I work at Whole Foods Market.



It turned out Great! Here it is after 2.5 hours...



After 6 hours...



After 9 hours of smoke and 4 more in the oven... (162 degrees, then to 200 double-foiled in a 250 degree oven) The sausages (3 hours) had an incredible snap to them!




I used the Minion Method. By the way, don't light your chimney starter on an asphault driveway unless you wan't a hole there. confused.gif



I finally started getting the hang of it after 5 hours. Total time 13 hours.

post #2 of 17
Looks really tasty there!! Good job! biggrin.gif

Bill
post #3 of 17
good job, everything looks great
post #4 of 17
nice lookin' Q Guv.


mark
post #5 of 17
She Ain't Butt Ugly. Looks Yummy.
post #6 of 17
Butt looks great, must have been talkin bout the hole in the driveway!biggrin.gif I bet there wasn't much TBS comming off that!
post #7 of 17
Looks great. Keep up the great smokes.
post #8 of 17
Thread Starter 
thanks for the kind words. the butt was a hit and tasted even better when i chopped it. but i was thinking, if i cut it in half before cooking and rubbing, wouldn't i have gotten alot more surface area and shorter cook time? what's the smallest butt you've ever roasted?
thanks,
guv
post #9 of 17
Looks great congrats low and low is where its at I think you need the big bulk to get the best flavor.
post #10 of 17
Thread Starter 
huh?
confused.gif






post #11 of 17
"I used the Minion Method. By the way, don't light your chimney starter on an asphault driveway unless you wan't a hole there."

Blaaahaaahaaha! dang I bet there is plenty other places you should not lite it either.. thats funny..

looks like you worked hard to get a great feast to the table..
post #12 of 17
Nice, sorry about the hole. The price we pay for good food. icon_surprised.gif
post #13 of 17
Welcome! From a fellow newbee!!

The butt looks quite tasty!! PDT_Armataz_01_37.gif

Is that a "new" ECB? I ask because I recently got a "Gourmet" charcoal fired ECB and the coal pan and leg designs on mine are quite different than yours.
post #14 of 17
Well, dang it..I mist this the other day, but GOOD WORK Guv... I think it deserves POINTS!
post #15 of 17
Low temps, slow cook times. The more time it spends on the grate the more time it has to cook 'in on itself' internally, thus breaking down the connective tissues, etc.
post #16 of 17
I light my chimney starter on two bricks side by side, keeps the concrete clean... until i spill paint/Q sauce/grease/ on it.
post #17 of 17
Good job! Looks like you started out with, and finished with a great piece of meat!
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