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Q'View Yesterday's Smoke

post #1 of 19
Thread Starter 
Two Boston Butt's, covered in yellow mustard and a homemade rub. Hit the smoker at 8:00 AM.

Smoked at 230 degrees with Royal Oak Lump and Hickory.

Added a whole pork loin (cut in two) at 12:30PM.

Pork Loin was done at 5:30 PM for a dinner party. This was my 1st pork loin on the smoker. Excellent!

The two Boston Butt's stalled at 165 degrees for 3.5 hours. They didn't finish on the smoker until 8:30. Went into the cooler for two hours (so I could watch Ryan Newman get a fourth place finish).

The finished product.

post #2 of 19
Nice looking Q you had going. I just recently did my first pork loin in the smoker and it was delicious.
Great job and love that deep pink color.
post #3 of 19
Looks tastey!
post #4 of 19
Very nice! I'm sure you had many compliments on your smoking skills and probably have gotten hooked for a few more events. It's all good though, no worries!

post #5 of 19
Great looking smoke. Congratulations.
post #6 of 19
Im hungry now!!!!!!! great looking Q...... thanks for sharing...
post #7 of 19
Nice, wish the pics were larger though.icon_frown.gifPDT_Armataz_01_37.gif
post #8 of 19
post #9 of 19
Very nice thanks for the Q-Views. I bet there were not may left overs.
post #10 of 19
Looks great!
I did a 5# butt this weekend (my first one) , very similar to what you did, stalled at 155* for three hours, so finally I pulled it and put in a 250* oven for another hour, temp reached 195 or so, it was really good but could've been better. We didn't eat until 8:30. Next time I will be getting up at the a$$ crack of dawn and gettin it goin.
post #11 of 19

Great from what I could see, just remember us old farts w/bifocals!!
post #12 of 19
Nice job. PDT_Armataz_01_34.gif I vote for bigger pics too please.icon_smile.gif
post #13 of 19
Ditto. Nice job
post #14 of 19
post #15 of 19
Next time try cooking at 250. It will help speed things up a bit. It's not hot enough to dry anything out, so it may be worth a shot.

BTW--Everything looks awesome!
post #16 of 19
Thread Starter 

Tough crowd. Here are the bigger pics. Sorta new to this pic posting thing!

This was my first pork loin on the smoker but not the last. The taste was unbelievable!!!!!!!!!!

post #17 of 19
How many pounds were the pork butts? A long day, but looks like it was worth it!

The Pork Loin looks awesome!
post #18 of 19
Thread Starter 
the two Boston Butts were both between 8 & 9 lbs. The whole pork loin was 11-12 lbs. Smoked with Royal Oak Lump and hickory.
post #19 of 19
That's a fine looking smoke. Thanks for the pics.
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