or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › St. Louis cut, a butt & a modded GOSM charcoaler: q-view:
New Posts  All Forums:Forum Nav:

St. Louis cut, a butt & a modded GOSM charcoaler: q-view:

post #1 of 13
Thread Starter 
This was part of the smokin' goodies my wife brought home a couple nights back. It was 33* this morning, wintery weather came in last night and through parts of the day.

I started this smoke with the butt first, then loaded my SV24 with jerky, then proceeded to do my first St Louis cut spares. About 1/2 way through, I turned the smokers over to my 14 year old to to handle it while I was pulled away due to a family medical emergency. I gave him about a 3 minute crash course on addinf charcoal, adjucting the intake vent, checking texture of the jerky and patting the rendered fat, etc. He did a really fine job while I was away, especially for knowing little about the smokers to begin with, and having just basic cooking knowledge.

I a few pics along the way to tell some of the smoker's story.

This was 113* IT at 2.75 hours total smoke time. The butt took over 30 minutes until it reached 40* from 32~33*...I know, burrrrr!!!!!!! Then, I started the actual timer for the 40-140* range:

150* @ 5.75 hours, and lookin' puty:

Oh, did I mention ribs? Trimmed and cut in half to fit the lil' GOSM on racks. Oh, most of the trimmings were rubbed, wrapped and put into the fridge...they are now in thew freezer for another day, for beans or?:

This was my last view prior to leaving home, and the butt was still stalled @ 153* if I recall correctly::

When my called and said the butt was at 176*, I instructed him to close down the intakes on the GOSM and pan up the butt to finish in the O, so he wouldn't have to sweat things for much longer. The ribs were in the smoker for 4 hours at that time and I told him to look for the pull-back and he said they had some, so they went into the O, covered as well.

Now, check out how he did this...I told him to just use the drip pan if it's not full of ashes from the charcoal...he put grate and all over it, added liquids as instructed and sent to the O...cool eh?:

I didn't check IT when I pulled the butt from the O...just stabbed with a meat therm and felt some resistance, so I knew an easy pull wasn't going to fly...I chunked it out with the large meat tines, and it was still really good eating...good moisture and great flavor as always:

The ribs had a surprising amount of crispy bark for being held in the O @ 200* for nearly 2.5 hours in a tented foil pan while still on the racks. The interior texture was better than I expected, too...there's something to be said for brasing:

Well, that will be all from me for now...I'm tired. I think I posted up everything I can from today...too tired to think anymore.

Anyway, the smoke was not lost as has happened a few times in the past with similar situations, so a good day on that point.

As for the medical, it will get worked out and things should be on the up side. I'm not worried too badly...it helped me a little to post my two smokes for today to help get my mind off probs here to get a fresh perspective.

I did want you all to know that even with the situation like we had here today, think about a back-up person and back-up cooker if need be...like that last ditch trusty ol "O".

Take care and great smokes to all!

post #2 of 13
It looks like everything came out aright for you. I hope that everything is all right with he family due to the medical emergncy. But it looks like Dawn and Matt mite have some compatition with you and your son. Maybe we such have a family comp. and smoke off.PDT_Armataz_01_37.gifEverything looks like it came out great and tasty too. So keep up the great job and now you should have a smoking buddy.
post #3 of 13
looks good and fine job done by the young'in!
post #4 of 13
Good job food looks great
post #5 of 13
It all looks so good, Great Job...
post #6 of 13
That looks great! Your son did a fine job!
post #7 of 13
That is some fine looking meat all around. You must be really proud of your son. He improvised, adapted, and overcame with little prior training. That grate over the drip pan shows great instinct. He will make a fine cook. Points to you and him.points.gif
post #8 of 13
Wow, that butt looks great!! All of it does, but especially the pulled pork!
post #9 of 13
Looks great to me. Are you using water or sand in your pan?
post #10 of 13
Thread Starter 
Thanks Mark! Yeah, it all worked out OK. We got the family re-united tonight, too. He did a really good job with shooting from the hip and some long distance pointers over the cell phone.

I just told him about the comments on this thread, and he said "bring it on..." Said he doesn't want to cook in the house anymore, over charcoal or "something", he says...

HE'S HOOKED, folks...didn't take him long either! LOLOL!!!!!!!! PDT_Armataz_01_37.gif

Yeah, he really put his heart into it, and it shows...I'm really glad to see him finding another hobby that we both can share together...that'l be pretty cool!

Thanks, I got to have some that night and brought some to the hospital the next morning...thought the recovery room door was gonna get busted in by passers-by. The aroma filled half the wing of the floor we were on...heh-heh-heh!!!


He sure did! Thanks!

Yeah, He even suprised me when I first saw it myself...I said, you know, that's a pretty good idea...lessen the handling of the meat and made the transition to foiling for the finish that much faster.

I was pretty impressed with his intuition to just grab onto an idea and go with it...worked out great!

Thanks, I had to try one again...that find my wife made a week ago just had me itchin' to get a smoker fire up!

Thanks, I was using water in the stock pan, than the 1/2 size foil steam pam on the next rack space for drippings...it didn't use any extra space for the drip pan hanging under a grate, so that helped out. I'm thinking about going to sand as the temps get colder to smoothout the temp bumps.

Thanks again to EVERYONE! Sorry it took so long to get back with ya on all the nice comments...we're all re-united here at home again now, so life will be much, much better.

post #11 of 13
Glad everything worked out for you. The smoke looks great man, and the Qview also. points.gif
post #12 of 13
Thread Starter 
Thanks Ron!

We're getting situated at home to make accomodations for some new challenges...things are coming along well so far, and I'm confident that things will continue in a good direction. My wife's fracture near her hip joint is healing on it's own (no surgery req'd)...she has orders for no weight to that leg until further notice, and she's doing better than I expected to transition into these new restrictions with a wheelchair, walker, etc...it's a tough thing to go through, but she's a tough one to crack...she'll do fine.

I'm planning on going back to work on Friday, 10-09-09, if she and I are both comfortable with her progress towards in-home recovery. A physical therapist dropped by this afternoon to go over some details and get us started on an excercise regimine to get her pulled muscles loosened up and keep the blood circulating properly. They'll stop in twice a week to help keep her on track for a full recovery.

Yeah, that was a pretty cool smoke to have my boy keep it going as well as he did. He's taken an interest for it, now that he's had some time by himself with the thin blue. I'm still looking forward to getting him started on some smokes coming up in the near future. He wanted to do a cold smoke & sear with me this evening (boneless ribeyes, brats & dinner sausage) on the charcoal kettle. He had other commitments with getting some chores done and my oldest needed to eat so he could get rolling back to his dorm for class in the AM...so I had to do this one solo today :(

We'll hook up and get him rolling out some smokes for q-views ASAP. I'm hoping we have a future smoker in the making here! PDT_Armataz_01_34.gif

Thanks all!

post #13 of 13
looks great
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › St. Louis cut, a butt & a modded GOSM charcoaler: q-view: