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Couple of butts and some fatties for T-day (with q-view).

Discussion in 'Pork' started by bpopovitz, Nov 15, 2010.

  1. So I think this might be my first actual Q-view of pulled pork.  I talked a good game in the following thread, this time here are the pics. 



    Two shoulders avg 8-9 lbs, not too much fat, in fact I didn’t trim any, next time I think I’ll trim a bit and save it for the next time I make sausage….




    Rubbed down and ready to go, no mustard, no liquid of any type before the rub.  I used my favorite KC style rub except I left out the brown sugar, see next step.

    1/3 cup light brown sugar

    1/3 cup sugar

    1/4 cup paprika

    6 tablespoons kosher salt

    2 tablespoons onion powder

    1 tablespoon garlic salt

    1 tablespoon freshly ground black pepper

    1 tablespoon chili powder

    1 teaspoon mustard powder

    1/2 teaspoon poultry seasoning

    1/2 teaspoon ground ginger

    1/4 teaspoon ground allspice

    1/4 teaspoon cayenne pepper




    Packed brown sugar on the shoulder before putting it in the smoker and let it “melt” like so many have done here with ribs before.  This was great. 



    3 hours in, just placed the probes, a bit on the cool side and we hit the 140 at 4.5 hours.  I figure since I didn’t pierce the outer skin until 3 hours in I was ok.






    Ready for foil and I finished off in the oven (saving propane).  Foiled at 165 pulled at 200 and put in the cooler for about 4 hours wrapped in foil and towels.


    Pulled and ready to eat, freeze….



    Chili cheese dog fatty, diced the hot dog, cincy style chili, mustard and co-jack.  Notice it is a bit “longer” than the standard 1 gallon bag.  I found bread storage bags at Kroger – 1.19 for 75 of them.  There is no zip loc end but it works and in this case I used 2 lbs of ground chuck with some bread crumbs, garlic, worchestershire and some co-jack also


    2 lb Tennesse pride breakfast sausage, half omelette (cojack, mushrooms and pepper) half hasbrown(pepper, onions)



    Full smoker, sorry for the glare




    Recap –


    Sorry no finished pics of the fatties, but they are in the freezer ready to be reheated for our family trip to the Smokies (fitting destination). 


    The PP turned out okay.  I only had the rub on for about 12 hours, I usually do a full 24, not sure if that was the only reason that the flavor wasn't what I'm used to. There wasn’t enough smokiness for me, in fact there isn’t much of a smoke ring on the pics.  I’m not sure why this was, I didn’t see much smoke, but I smelled it the whole time so I thought I had a good TBS.  Also one shoulder was not near as tender and the other.  I pulled them both at the same temp so I’m not sure what happened.  Probes are calibrated and I check the temp in a couple of different spots.


    I hope you enjoyed.




    Last edited: Nov 15, 2010
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks mighty fine there. Great job.
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good lookin stuff!
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    The pp looks awesome. How about the fatties? Howd they turn out??
  5. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks Great From Here...
  6. I've done these fatties before and they were outstanding, check out some of my pics in my album.  I will update this post before we devour them on Thanksgiving weekend. That is unless i get pushed out of the way first. 
  7. deannc

    deannc Master of the Pit

    Great looking smoke on that PP!  
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now thats some fine looking smoking there Brian. You need to keep on smoking that smoker sure looked way to clean on the inside.
  9. Thanks everyone, I'm working on making that smoker a bit grungier [​IMG].  I have a thing for clean.  The racks actually go in the dishwasher after every smoke....
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Hey Bpopovitz, I Have found that the brown sugar will hender the smoke penetration into the meat! That may be the problem you had with this smoke! Sometimes I will let my butts smoke 3-4hrs then drizzle with honey to help get some bark! But the point is to let the meat be exsposed to the smoke as long as you can! Hope this helps..
  11. Raptor, thanks for bringing that up.  My previous post (USMC link in this thread) pointed out that I "forgot" to put the brown sugar on until later, that certainly seems to match with what you are saying.  That previous smoke was one of my most flavorful, wonder why I changed it :)

  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I hate to upset you, or make you feel bad or anything, but I gotta tell ya buddy,

    That stuff looks PERFECT !

    It sure didn't take you long to make this hobby look easy!!!

    Keep it up,

  13. Good stuff! I like the rub
  14. AWWWW GAWSH!!!   thanks Bear, You know this place is amazing, and this hobby is turning into an obsession.  I'm hoping to get my first BBQ gig doing a "new couples" event for my neighbor who is a minister at a local church.  I'm sure I'll be picking everyone brain here for help.
  15. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Sounds like lot's of fun!

    Your name caught my eye. I went to school with some guys named "Popowitz", with a "w". Great little high school wrestlers!

    I think PA has nearly always been the best high school wrestling state.

  16. We recently found out that our name may have been changed from Papovitz, but I have seent the Popowitz spelling fairly often also.

    I'm definitely not a wrestler.  Indy is a basketball state and thanks to the Colts is becoming quite a good football state.