Weathering the Pork Butt at a Time! - Q-view!

Discussion in 'Pork' started by rippinntearin, Apr 22, 2012.

  1. Good Monring Gents!

    So today is my first post after my move in my new home in St. Petersburg, FL.  Not too far away from Deerfield Beach (S. Florida) but its a new chapter in my life.  So...since we've finally got most everything unpacked, I told my fiance that I wanted nothing more than to fire up the drum this weekend.  She unfortunatly hasn't had the pleasure of enjoy most of my food since we've lived in two separate areas of Florida, I decided to "do my thang"!

    So today's meal will consist of the biggest pork butt I could find (a little over 9 lbs) and a full slab of baby back ribs.  I wanted to treat my soon to be family and my new coworkers to a taste of what Rip can do!  Sides will consist of baked beans, potato salad, and of course cole slaw.  My rub consists of salt, paprika, brown sugar, red pepper, etc.  Wood I'm using is applewood.  The pork will be finished with SOFLAQUE's finishing sauce of course!

    So last night as I started the prep work, I hear on the news a major storm/cold front coming right for the Bay area.  So it was either stop the smoke, or man up and proceed.  What do you think I did?  PROCEED!  So after weathering the storm last night monitoring the temps the butt is currently in the dreaded stall; right around 170 degrees.  I'm not going to foil since I love the bark from my rub.

    More pictures to follow with the finished product but wanted to get some of ya'll how its coming.  I also attached a pic of the killer backyard the previous owner left for me...pretty much sold me on the house!


    The Patio and Deck!






    During the Dreaded Stall!!!  This is about 10 hours into the smoke.  Gotta love the drum fro not going out during a torrential downpour!

  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Congrats on your new home...nice! Everything looking real good so far!
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking new place and some great looking food to go with it - congrats on both 
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looking good so far, Congrats on everything
  5. I LOVE the backyard.  You have a VERY nice setup there.

    ...oh yeah ...nice Q too!
    Last edited: Apr 22, 2012
  6. BUSCH LEAGUE MISTAKE!!!  Between hanging pictures, hardwiring a light timer, and unpacking, I RAN OUT OF FUEL!  Just had to run to HD to get more lump!  Temps dropped to 170 degrees.  Will this be a problem for the meat?  The meat never dropped lower than 165 degrees.  I really don't want to ruin the food and have wasted my day. 

    Anyone know if I have anything to worry about?  Temp is back up to 225 and about to put on the ribs...

    Thanks in advance.

  7. I also foiled the but in a pan just in hopes of getting this butt done in time for dinner.  Added some apple juice to the pan.
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I'm no expert, but from what you're saying about the temps, I don't see anything to worry about.
  9. Well the butt is resting in the cooler.  Pulled it at 200 degrees and will be pulled when we sit down for dinner.  Crossing my fingers its good to go! 

    Ribs have also been on for 2 hours now and are ready to be foiled...
  10. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    Love the backyard, neighbor! You must be close to the intercoastal or bay side.

    You pulled off the meal I'll guarantee you! Looks great.

    Thanks for sharing,


    PS - If you sniff from the north, that's me....MES 40 with a whole chicken smokin' with cherry and apple. If you catch my drift. :)
  11. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I'll trade storms with you. We have a winter storm warning in effect. Calling for 4 to6 inches of wet heavy snow with wide spread power outages.
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Very good smoke you have their, looking forward to the finished pics [​IMG]
  13. scubadoo97

    scubadoo97 Smoking Fanatic

    Welcome to the neighborhood Rip. Sky's were mean but your food looks real good. Like your pagoda. Nice deck to entertain with
  14. Food looks good and congrats on a beautiful new home! 
  15. Ok, sorry for not posting the final product last night, but with family over I passed out!  I also brought about 4 pounds of leftover pulled pork and fed all of my coworkers.  All well fed today!!!  Enjoy the final pics!

  16. scubadoo97

    scubadoo97 Smoking Fanatic

    Looking good Rip
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice  [​IMG][​IMG]
  18. Thanks for all the kind words guys...

    "Till the next smoke"!
  19. fife

    fife Master of the Pit

  20. The butt and ribs look fantastic.

    I had to take time to pause and contemplate the pullback and shiny exterior on on those ribs.

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