Another Sunday Pork Butt w/QView

Discussion in 'Pork' started by texasgal81, Feb 1, 2015.

  1. I'm a little late to the party, but mine is just for eats, not the Super Bowl. I will most likely boycott since my Cowboys got hosed. Lol. But that's another story..

    Here it is all rubbed up and on the smoker. A 7 1/2 lb bone-in butt.





    Stay tuned!
     
  2. It should be good! Keep the pics coming.

    Happy smoken.

    David
     
  3. Welp. This smoke is going a lot faster than I thought. Apparently I was smoking around 310 instead of 225 to 250, so in 4+ hours, I'm already at 196. I went to go put on a fatty and check the temp, and it won't be much longer. Here's some pics of the Philly cheesesteak fatty being made and going on & the butt 4 hours in.




     
  4. It looks good so far. What smoker is that?

    Happy smoken.

    David
     
  5. Thanks David. It's the Masterbuilt Pro Electric vertical smoker.
     
  6. Here's the pulled butt. Pulled after 5 hours & IT is 204. Wrapped it up & waiting for the fatty to finish. Also need to put on the jalapeños.

     
  7. Here's the finished product, the huge bones, and the finished philly cheesesteak fatty.



     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great cook.

    Why didnt you know that you was cooking that high?
     
  9. Usually on the electric I don't have to watch the temp. This one is fairly new so I'm still learning it. I closed it up & didn't check until 4 hours in. I never go by the temp gauge on the outside since it's off And didn't realize it was cooking that hot. No problem though because it came out perfect and only took 5 hours. I was happy with it for sure.
     
  10. [​IMG]

    It looks GREAT! I wish my MES would do 310°

    Happy smoken.

    David
     
  11. Thanks David!
     
  12. aceoky

    aceoky Smoking Fanatic

    [​IMG]

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  13. You sure did a  nice job   really loos good    [​IMG]

    Gary
     
  14. Looks good! I just got done eating some pulled pork sliders I smoked up this weekend and those pics made me hungry already. The fatty looks so good. It's been a while since I've cooked one up. Did you use a Steak-um type meat to fill the fatty with?
     
  15. Thanks guys!

    I actually use a pre-cooked bag of angus beef from walmart. Can't remember the brand, but I posted a pic of it in the fatty forum when I made it a few weeks ago for the first time.
     

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