Running Qview, Mostly Pork

seboke

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Aug 11, 2007

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Tampa Bay, FL

• Aug 24, 2008

• #1

Good time to plug WD's recommendation for a "Combo" forum.

Got me 3 butts and 2 beef chucks. Butts were the usual awesome price from he base commissary, the chucks, not too bad. Pulling all the butts, selling 2 of them ($$$!!!), keeping one for me (the bigger one I think?). First try at smoking a beef chunk to pull, gonna treat it like a pork butt.

Here's the victims.


Got the fire going, meat on in half an hour, stay tuned!

 

catman

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Apr 26, 2008

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Norton VA

• Aug 24, 2008

• #2

That's some low priced meat, it's 1.79 a LB here in VA for boston butt.

 

bbqgoddess

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TEMPLE CITY, SO CALIFORNIA

• Aug 24, 2008

• #3

yes that is a great price! I thought I was getting a deal at $1.89....
looking forward to the ride Seboke!!

 

seboke

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Tampa Bay, FL

• Aug 24, 2008

• #4

Yep, $.92 is the best I've seen. The great sales the groceries have here only get to $.99. The commissary price is their every day price.

 

seboke

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• Aug 24, 2008

• #5

Ready to roll...

Happy Meat!


TBS Baby!


Got the meat on at 12:30. Using oak splits with hickory chunks, looking for 250* Gonna start spritzing after 2 hours. Taking everything to 160, then to foil and 200*. Cooler rest then pulling.

And now its raining

More to come

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• Aug 24, 2008

• #6

Thats looking great!
Just a little advise, the Chuckie's usually take a little higher temp, start probing around 200 but don't take them off until that probe slides in like butter, may be as high as 210!
Good luck and keep the pics comin!

 

seboke

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Tampa Bay, FL

• Aug 24, 2008

• #7

Thanks for the tip Bubba, that's what I'll do. Got a Fay fragment moving over me right now, good steady rain. Smoker temp dropped from a steady 255 to 180. Stoked the fire, added another log, and cranked open the air....

 

dennisdocb

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May 18, 2008

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Jacksonville, FL

• Aug 24, 2008

• #8

Looking great so far Seboke..what time is dinner I'm only 4 hrs away?

 

austin

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Apr 29, 2008

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around Calgary, Alberta Canada

• Aug 24, 2008

• #9

Looking good!!! Gonna be a late night tonight, huh?

 

ck311

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Jun 23, 2008

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Washington MI

• Aug 24, 2008

• #10

looking good keep up the good work

 

va_connoisseur

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Dec 13, 2007

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DC Metro - Northern Virginia

• Aug 24, 2008

• #11

Try Costco Catman. I hit the one in Potomac Mills, also you can get Bloom or Shoppers when they have a sale. I have one resting in the cooler now that I got from Shoppers last night for $1.49 a pound

 

krusher

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May 31, 2008

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rocky mount, virginia

• Aug 24, 2008

• #12

seboke, that really looks good! you got that lang dialed in don't ya.

 

sea_munky

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Aug 23, 2008

118

10

Monterey, CA

• Aug 24, 2008

• #13

that looks great! It looks like you score your butts in a diamond pattern? Is that for smoke penetration or just looks? Does anybody else do this?

Can't wait to see more pics!

 

seboke

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Tampa Bay, FL

• Aug 24, 2008

• #14

It will be tomorrow's dinner... gives ya more time to get here!

Luck's on my side if I get to bed before midnight!

Workin on it!

Got that idea from Capt Dan, but that's the way I see it - mostly for flavor penetration, though it does look cool!

 

seboke

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• Aug 24, 2008

• #15

Here we are at the three hour mark after spritzing.


Pork spritz is 3:1 apple juice & Capt. Morgan. Beef is bourbon-based with some brown sugar and worc. sauce.

Rain stopped, sun is shining, temps are back where they need to be.

to be continued...

 

seboke

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• Aug 24, 2008

• #16

4 hours and 2 spritzes later...


Chucks are at 149 & 152. Highest butt temp is 139.

 

erain

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cental minnesota

• Aug 24, 2008

• #17

dang ken that lookin good, like those scored butts. sure everything gonna be to perfection as always. nice qview!!!points if i had em. i cant live off this 2 a day. now if we could bank throughout the week.......

 

bbqgoddess

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TEMPLE CITY, SO CALIFORNIA

• Aug 24, 2008

• #18

Ken everything looks a yummy!!
what a great smoke Fay and all!

 

seboke

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Tampa Bay, FL

• Aug 24, 2008

• #19

6 hours in, the beef is ready to foil (165 & 162). Taking it to 210.


Butts are coming along fine, 153, 157, 158 in 6 hours! Its always great to have no plateau on a butt, but I think I skipped all three! We'll see soon...

 

seboke

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Tampa Bay, FL

• Aug 24, 2008

• #20

Butts at 164, 162, 161, ready for the foil


Chucks are at 185 & 179, taking them to 210