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cherry smoked pork but w/Qview

post #1 of 21
Thread Starter 
needing some pulled pork for memorial day but gonna be a no smoke holiday for me, so gotta get it done now. got a cupla nice butts, the pair were just shy of 15 lbs. smoke over cherry wood at 225-250, used a basic rub, salt, pepper, paprika, brwn sugar, some hot pepper-thanks kyote!!!, and some celery seed. might be a cupla other ingreds but basically it. did the mustard slather to hold the rub on.

to the smoker...

scored the fat on them like capt dan does his... his still look purtyer...

wrapped in foil at around 170, i finished off in the oven...:whistle:, here they are before pulling. i tried lifting with 2 forks from the foil into the pan and i knew it wasnt gonna happen. had a big spatula i slid under and lifted with and they stayed together for the picture...

first i took the butts apart, scrapped off all the excess fat and any other non wanted material. nice color to it.

and shredded, will be vacpacking most of it in am and freezing.

thks for cking my pics!!!
post #2 of 21
Very nice smoke there man. Nice smoke ring also.icon_wink.gif
post #3 of 21
Nicely done! I'm hungry! PDT_Armataz_01_37.gif
post #4 of 21
Beautiful Butts there erain !!!

Well worth some------>>points.gif

Thanks for showing,
post #5 of 21
Looks great!! points.gif
post #6 of 21
very nice, nice bark and smoke ring
post #7 of 21
Good looking butts!! What temp do you set the oven to finish them?
post #8 of 21
nice job man those look great
post #9 of 21
post #10 of 21
You are making me hungry.......
I noticed that you score (cut groves in the fat). I've been noticing alot of folks here do that.
Love this place ! I learn something every time.
By the way, my freezer is empty.....got plenty of room for some of that !
post #11 of 21
WOW! nice job... It makes me hungry on this Monday morning... points.gif
post #12 of 21
Thread Starter 
250... actually less, watching the temps and seeing how they fluctuate with the oven shutting on/off it drops to less than 225 then kicks back in and it raises back to set temp pretty accurate. but considering this on average prob about 235-240.
post #13 of 21
Looks Great, it has an awesome smoke ring and looks extremely juicy...points.gif

if you've Pulled the meat,do you then pour sauce over the meat?

excellent job
post #14 of 21
Thread Starter 
yes sir i do... saved and defatted the drippings ended up with a nice bowl of pure pork jello i guess. warmed enuff to melt it back down, let it cool a bit added some good balsamic and some apple juice. nothing fancy but just to put them juices back in the meat, just pour over meat and toss like a salad.
post #15 of 21
thanks for the advice Erain PDT_Armataz_01_34.gif
post #16 of 21
One of the original members of SMF (Capt Dan) always scored his butts, and that's where I learned to score mine. It's a 50/50 thing I'll do, but I do think it helps keep the meat a little extra moist.

Erain - we were thinking alike this weekend! I also smoked two butts with straight cherry wood icon_mrgreen.gif Yours always looks better ... icon_cool.gif

Take care, buddy! Nice to see your butts!
post #17 of 21
Hi, great looking butts!! Can you explain the "finishing off" process? I leave my butt in the smoker til it reaches 200* then wrap in foil and a clean rowell and then into cooler to rest. Is this process correct?

Thanks for all I have learned so far!

post #18 of 21
Shoot E.. if you make it to Oklahoma I'm making you cook!tongue.gifPDT_Armataz_01_37.gif
post #19 of 21
Nice!!!!!!!!!!!! Awesome smoke ringPDT_Armataz_01_37.gif
post #20 of 21
Thread Starter 
carl, thats pretty much same thing i did cept i foiled mine at around 170, normally i leave in the smoker too till 200 but i was dam tired and was outta gas so i broke down and used the oven for the finish. didnt matter much anyway as they were foiled so no more smoke getting to them anyway. i dont do this normally... actually first time i used oven to finish off. i have an mes too and was thinking about using that but the oven was so much handier... when they reached temp i did the cooler and towels as well. was close to 20 lbs of meat and when i got to it later that night it was still too hot too handle...
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