Butt Smoke - QVIEW

[buckeye024]

I have decided to smoke a butt tomorrow (Thursday) and start a thread about it. This is the 1st time I've done a QVIEW thread. This will also be the 1st time that I plan on taking the butt the entire time in the smoker. Usually I smoke until 170 and then foil and finish in the oven, but that was another thread...and that thread gave me the urge to "go the distance". I hope its better this way, it was pretty good the other way...

The butt is a 6 1/2 pounder from a Sams Club cryo pair. Here it is Wednesday night 9pm...Mustard coated and rubbed with Jeff's rub, ready to absorb that goodness for several hours in the fridge before the morning smoke. More pics to come tomorrow as they occur...

 

[fire it up]

Good luck buckeye. Glad you decided to take her all the way in the smoker.

 

[danbury]

Looking forward to more images! Can never get enough pictures of good food.

 

[bigsteve]

Good luck. I've made those butts from Sams', they're really good.

 

[beer-b-q]

Good Luck, be sure to keep us posted.

 

[buckeye024]

7am Eastern time. The butt has been on for 1 1/2 hours at ~235 degrees. The internal temp is already 105. Seems to be the fastest cooking butt I've done...so far. We'll see.

 

[buckeye024]

8:30 AM. Butt has reached 120, still moving pretty fast. Smoker temp is 225-230. Mopped it once, just now. What the heck, lets add some of Dutch's beans too...

 

[irishteabear]

Looking good!

 

[tsywake]

Looks good so far. As someone else said, glad you decided to go the entire time with the smoker.

 

[waysideranch]

Good luck today. Oven will be the thing of the past.

 

[backcountry]

Looking good!

 

[the dude abides]

Nice butt. What's that below the beans?

 

[buckeye024]

That's the water pan that has collected some juice drippings in it with the water.

 

[buckeye024]

4pm. Approximately 10 1/2 hours into the smoke. I was a little concerned at first about the temperature climbing so rapidly. No more. This thing has plateau'd something fierce. Starting to come out of it now, I think. Temp currently at 167. Bark is coming along nice too...

 

[mballi3011]

Everything is looking good so far just remember that all meat doesn't smoke the same but your doing just fine so far thats the hardest part is making it past the plateau and then it's all down hill. Enjoy and more Q your on a roll.

 

[buckeye024]

Can you believe this...the temp got to 189 after 13 hours. Took forever. Then I noticed it was moving anymore after another 30 minutes...my GOSM ran out of gas. Can you believe that crap? Oh well, off to the foil and the oven...

 

[buckeye024]

10:30pm. DONE - Finally!!! This was one unusually long smoke. But, the results are great!

 

[buckeye024]

Foiling at 180-190 is definitely the way to go...this meat was phenomenal! Even re-heated.

 

[cajunsmoke13]

Nice job Buckeye...looks great

 

[forktender]

Looks awesome !