Today Butts with QVIEW

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 2, 2010

• #1

Gonna cook two butts today and a brisket tomorrow here is the butts @175 right before they were foiled and put back in. This is only my second time to do butts and this one took a little longer to get to 175 than the last one. I had a stall at 160 to 165 on both and they both finally hit 175 right about 8 hours after they went in thinking about another two hours until they can be pulled @ 195 but they are done when they are done. Who said you can't get bark on an MES and I know foil the water pan next time.

 

bill in mn

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Oct 9, 2009

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40 miles N W of Minneapolis

• Apr 2, 2010

• #2

I'm doing the same thing this Sunday. I haven't done any butts in the MES But I need to set it and not have to deal with it untill done.We're (the bride and I ) cooking breakfast for the church on Easter .About 175 people will be there.Nice looking pork any rub and what did you do to get that rich looking bark?

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 2, 2010

• #3

I just coat with Mustard use my standard pork rub and them a small coat of brown sugar on top. I am far from an expert that is just how I have been doing my ribs for years so I figured its all pig in the end. In the MES i do not open the door at all until I am ready to foil no spritz just add chips using about 50/50 hickory to apple. Gonna finish with a modified version on the finishing sauce in the pork sticky.

 

northern greenhorn

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McHenry, Illinois

• Apr 2, 2010

• #4

Nice job on the pork,

 

werdwolf

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Northern Ohio

• Apr 2, 2010

• #5

I'm guessing I don't get that much bark on my butts in the MES, because I go light on the sugar (DR's orders).

Any thoughts?

 

bbrock

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May 13, 2009

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Richmond Ky

• Apr 2, 2010

• #6

Very nice job..

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 2, 2010

• #7

My rub has no sugar in it so I just add it on top not a lot just a fine coat.

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 3, 2010

• #8

Ok so it took almost 10 hours to get from start to 200 degrees in both the shoulders. Took lots of pics will post later this time I think I can say I am 100% satisfied with the results even my wife said this one was better and we loved the first one we did.

 

pineywoods

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• Apr 3, 2010

• #9

Looks great nice job

 

rdknb

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• Apr 3, 2010

• #10

well done that look yummy

 

mballi3011

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• Apr 3, 2010

• #11

Now your shoulders look great to me and with some nice bark you have going there. Now you said that you added the brown sugar when???

 

old poi dog

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Maui, Hi.

• Apr 3, 2010

• #12

They look mighty tasty. Looks like I know that I'll be smoking next session.

 

caveman

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Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Apr 3, 2010

• #13

Those butts look great. Nice qview. Thx.

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 3, 2010

• #14

On top of the rub right before they go in the smoker.

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 3, 2010

• #15

OK so here are the pics of this smoke. My wife thinks I am crazy for taking pics but loves me to cook so I think she has accepted the trade-off.

Here is butt one.



Followed by Butt two.



This was an easy pull.



One down one to go.



Wife helped out with the action shot.





All in all great smoke I owe you guy a lot you have turned this brisket man into a butt man. Well I think I have always been a closet butt man.