cherry smoked pork but w/Qview

Discussion in 'Pork' started by erain, Apr 12, 2010.

  1. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    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!!!
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very nice smoke there man. Nice smoke ring also.[​IMG]
  3. wingman

    wingman Smoking Fanatic SMF Premier Member

    Nicely done! I'm hungry! [​IMG]
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful Butts there erain !!!

    Well worth some------>>[​IMG]

    Thanks for showing,
  5. jbg4208

    jbg4208 StickBurners

    Looks great!! [​IMG]
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    very nice, nice bark and smoke ring
  7. roltyde

    roltyde Fire Starter

    Good looking butts!! What temp do you set the oven to finish them?
  8. jaso

    jaso Smoke Blower

    nice job man those look great
  9. hhookk

    hhookk Smoking Fanatic SMF Premier Member

  10. 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 plenty of room for some of that !
  11. randya

    randya Meat Mopper SMF Premier Member

    WOW! nice job... It makes me hungry on this Monday morning... [​IMG]
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    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.
  13. treegje

    treegje Master of the Pit

    Looks Great, it has an awesome smoke ring and looks extremely juicy...[​IMG]

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

    excellent job
  14. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    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.
  15. treegje

    treegje Master of the Pit

    thanks for the advice Erain [​IMG]
  16. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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 [​IMG] Yours always looks better ... [​IMG]

    Take care, buddy! Nice to see your butts!
  17. 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!

  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Shoot E.. if you make it to Oklahoma I'm making you cook![​IMG][​IMG]
  19. Nice!!!!!!!!!!!! Awesome smoke ring[​IMG]
  20. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    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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