2nd Butt on the GOSM w-qview

Discussion in 'Pork' started by chisoxjim, Aug 9, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    After an afternoon of smoking yesterday, I set the alarm for 3:30 a.m. to get a 7+ lb. butt on the smoker in time for dinner tonight. I rubbed the butt with mustard, and rub last night. I added some cherry kool-aid to my rub to see how it will be.

    Got the butt on @ 4:00 a.m., and mopped it 3 hours in with a mix of oil, apple juice, my rub, and cider vinegar, so far soo good.

    I had to switch out the propane tank about 4 hours in(5 smokes, close to 30 hours out of that tank). I had a reserve, and was glad I did.







    3 hours in pre mop:


    Ill update as the day progresses.

    Serving the pulled pork on Hawaiin rolls, with some cole slaw, and some sweet corn. And of course beer.

    thanks for looking.
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Going to be a good one Chisoxjim, nice start...
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    i hope so, I am real curious about the kool-aid. sounded good.

    also the smoker wont be working very hard with temps in the upper 90's today. summer is finally here.[​IMG]
     
  4. oneshot

    oneshot Master of the Pit SMF Premier Member

    Lookin good there Chiso, can't wait for the finals....[​IMG]

    Let me know if that cherry kool aid gave it any definate flavor[​IMG]
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good! Will be interesting to find out the taste test results.
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    And he's off and running. Sounds like the right makings of a great meal.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Sounds very interesting Kool-aid I hope you didn't use grape cause it mite be hard to eat purple pulled pork. Cann't wait for more Q
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    cherry kool-aid, just 3 tsp added to the rub & tart wash, adding a nice color to the bark.

    gonna take my first pork temp reading @ the 11 hour mark @ 3:00 p.m.(damn probe is broken & I havent repalced it yet.).

    so far so good though.
     
  9. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looks like a good start Chisox. Looking forward to the updates and final q-view. Kool-aid to add color to the bark. I think that's an intresting idea. Let us know if you percieve any added taste to the pork when you add it to the rub and wash.
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    sittin @ 185 after 11 hours. should be good to pull, foil, and put in a cooler til supper in about an hour.

    Takin pics, I will probabl post them tomorrow from work, as being up since 3:30 this a.m., and the beer flowin since 1:00 will limit my posting after supper. [​IMG]
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I thought this was the best pulled pork I have eaten/made. THe cherry koolaid in the rub and the tart wash imparted a slight tart cherry taste, one I liked, Ill be using that one again. I was skeptical about kool-aid in the rub, but really liked it. I'll recap. I put the 7+ # butt on @ 4:00 a.m., & kept the temps between 230 & 250 the whole time. I and waited 3 hours before I mopped the butt with cider vinegar, oil, apple juice, and some of the rub. I also sprinkeld rub on after mopping. I mopped only one more time around 6 hours, but saw that this butt had such a nice fat cap it would keep itslef moist as it melted off.

    I was @ 185 degrees after 11 hours, and let the butt go 1 more hour before I pulled it and wrapped it in foil. I squirted some honey on the foil, and put some more rub down, and about 2 tbsp of apple juice. I put the butt in the foil fat side down, wrapped it up, and wrapped it ina towel. I put it on a cooler, and finished got the rest of dinner set. The butt was in the cooler maybe 45 minutes before I took it out. The bone pulled right out, and the pork pulled very easily, a desent smoke ring, moist, and great flavor. I ate mine with a little bbq sauce, melindas XXX hot sauce, and topped with slaw. Served on one of these "hawaiian rolls" I see at the deli. Bun held up, and the slaw ontop of a pulled pork sandwich is one of my favorite things. Also had some corn on the cob, and some potato salad my mom brought over.

    butt after 8 hours:


    butt after 12 hours before foiling:


    a chunk that stuck to the grate - nice snack - great bark imho:


    butt after foil step:


    pulled the bone:


    pic of the bark:


    pulling:









    pile o' pork:






    my sandwich:


    thanks for looking, I had a lot of fun smoking, and eating this one.
     
  12. bbrock

    bbrock Meat Mopper

    Real nice job..[​IMG]
     
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks

    it was a great dinner imho. I might have to have some of that pulled pork for dinner in taco form(perhaps with an overeasy egg on top like last weeks pulled pork tacos..). [​IMG]
     
  14. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice smoke, it looks real good.
    I'm gonna do one this week, I hope mine comes out as nice as your looks.
     
  15. Looks great!

    .99c per pound.... I wish.
     
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    Dang Jim. That is some fine looking pork. Congrats on a successful smoke.
     
  17. blzafour

    blzafour Smoke Blower

    Looks like a heck of a good meal... Nice Job! I will be having pulled pork this Saturday night while watching pre-season football. Can't wait!

    Blza
     
  18. old poi dog

    old poi dog Master of the Pit OTBS Member

    Congratulations on a Great Smoke. I'll be doing a similar smoke soon and will use your posting as a reference. The pork looks great. I am sure it tasted even better. Thanks for the posting and q-view.
     
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks.

    football, and the NFL season ticket on DirectTv were the reason I bought the GOSM gasser 3 weeks ago. steady temps so I dont have to leave my couch and the football game.
     
  20. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks, $.99/lb was how I got my wife onboard with having more pork last weekend(shes getting tired of bbq pork, even though I try to change it up with chicken, mussels, etc.). [​IMG]
     

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