1st Butts w/Q-view

Things are going along ok. I had to leave for my little girl's soccer game, came back and the smoker temp was a bit low...200-ish. The ribs had been on for about 3.5 hrs or so and were looking a bit, shall we say, 'done' on one side. I got the ribs foiled with a bit of my spritz and a new fire lit. I am finding that my set up isn't the most efficient in the world and I lose heat pretty quickly. One of the butts internal was about 173F so I pulled it off and foiled. The other went about another 1/1.5 before it was ready to be foiled. Both are now foiled and heating to 195-200-ish.

Anyway, I got the chickens ready, unfoiled and gently sauced the ribs, cooked the ribs a bit longer, and then switched out the ribs for the chix. Even though the ribs were a bit done on one side, and me not being a person who eats ribs, I thought they were pretty dern good. Great flavor, pull apart doness, with a bit of the outer layer being too tough they were good for a 1st attempt I think.

Here are a few pics I've taken over the course of the afternoon:

Thanks all for the kudos. I'm starting to hit the wall right now and guests show up in about 2 hrs. We'll see if I make it through the evening!

Peace

J-

So the shindig is finally over! Here's what happened after I threw on the chix:

Butt #1 got up to about 200 at about 4 pm. I wrapped it in a towel and put it in the cooler. Butt #2 finally hit 195 at about 5:15 pm and since the party was starting at 6 I decided to wrap it up and let it sit. Butt #2 didn't sit as long as I would have liked so when I pulled both of them there was a noticeable difference in juice redistribution (I pulled at about 5:45). The bones came right out with nothing left on them. I threw on the famous finishing sauce as well.

The chix (even though they were small boogers) were stuck at 175 until about 7-7:15. I finally pulled them off and let them sit for a few minutes then pulled them apart as well. I didn't get any pics of the chix since I had about 30 guests + kids running around.

I will say I was a bit worried about my creation though. In addition to the pork and chix I grilled up some cheap-o Sam's frozen burger patties and hot dogs as well. Every time I saw a plate walk by it had a burger or dog on it! I was like "Why the he** aren't they gobblin' up that pork?" People did start eating the pork eventually, but not as much as I had hoped. I wonder if people see the pink from the smoke ring and, becuase they're not used to it, think it's not completely done? Anyway, the people that did have it loved it and told me so. The chicken was a big hit as well (I think the brining is the key!).

I wouldn't have been able to have the confidence to 'pull' this off if it weren't for the good folks on this board. I think if there were an encyclopedia of smoking the knowledge from this board would be it. Thanks all!

Butt #1 (forgot to take a pic before pulling!):



Butt #2

Thanks Wu- It was really good IMO. Like you said, more leftovers for me! I ain't cryin' over that that's for sure!

J-