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Two Chuck Roasts and a Pork Butt w/ QView

post #1 of 12
Thread Starter 
So do I post this in beef or pork? I figured I'd post this in beef because there were two of them...

Got the urge to smoke around 11:30pm, ran to the store, and ended up rubbing my meat (!) around 1:00am, so no pictures of the prep. I was more focused on getting it done and getting to bed. The rub was the lone star rub that is floating around the web. I like it on beef, and have been using it on my briskets. I decided to use it on the pork because it was late and I didn't feel like making two different rubs. Seemed like a good reason to experiment.
This was my first time making chuck roasts.

The Pork was about 8 pounds, the chucks were about 3.5 pounds each.

The next morning, pulled the meat from the fridge to let it start getting up to room temp while I prepped the grill.

Here is the grill, warmed up and producing some smoke.

A few hours later...

And a few hours after that, the first chuck comes off. It was pulled around 170 degrees. I think it took about 8 hours to get to this temp.

Why 170? Because I was hungry, and wanted to eat some. I ate half of it standing at the counter while I cut it, then made a sandwich. The rest went in the fridge while I continued to cook the rest of the meat. It was pretty good, and my girlfriend had made a loaf of Italian bread earlier in the day, so I had fresh bread for the sandwich.

A couple hours later, I pulled the second. High 180s. I didn't really have a target here, I was really watching the thermometer and seeing how it cooked. It had started heating up faster, so I figured I'd pull it. I wanted to slice it, so I didn't want it falling apart.

I ate a few slices, then made a sandwich. Very good. Put most of this one in with the other and into the fridge.

Quite a few hours later, the pork was done. I had an interesting stall - the pork reached 180, then cooled back down to 167, then heated up until done. I actually confirmed the temps with a second thermometer, because I thought something must be wrong, but the readings were accurate. Cooking temps stayed between 250 and 260 the whole time. Regardless, it was done eventually. Pulled it from the heat at about 201. Wrapped it tightly in foil, threw it in the cooler, and went to bed. When I got up the next morning, it looked like this.

She was getting impatient.

I pulled it, took all the strips of fat that came off, as well as any grease, and through it in a pot. I also added some apple cider vinegar, and a few other spices.

I let it simmer for a little bit. This became my finishing sauce.

And finally, the finished product. The pork has been pulled, and the finishing sauce has been strained over it.

It was delicious. Most of it was vacuum sealed and frozen, since winter is coming, but what I ate was excellent. I think it was my best pulled pork so far.

Thanks for looking!
post #2 of 12
Everything looks great. Nice smoke ring. Did you like the rub on the pp?
post #3 of 12
Now thats a chuckie and some pork. You did a fine job and everything looks great and I bet really good eating. You got a really good smoke ring and the finishing sauce came out well.points.giffor sure and keep up the good smoking.
post #4 of 12
Thread Starter 
The little bit that I ate was excellent, so I would say yes. It didn't have the bark that you would get from something with some sugar in it, but tasted just fine. I wouldn't hesitate to do it again, but will probably try something new next time.
post #5 of 12
Nice job Mike, everything looks great.PDT_Armataz_01_37.gif
post #6 of 12
Great job. They both look great - icon_mrgreen.gif
post #7 of 12
It all looks great, did you share with your helper? icon_mrgreen.gif
post #8 of 12

great looking smoke
post #9 of 12
Thread Starter 
Thanks everybody.

I had to, I can't say no to that...
post #10 of 12
Real nice smoke man. PDT_Armataz_01_37.gif
post #11 of 12
Everything looks like it came out real fine. Congrats
post #12 of 12
Nice looking smoke!
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