First Butt and First Smoke ever - Qview

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jmorey

Newbie
Original poster
Aug 25, 2017
24
26
This weekend I tried out the MES 30 I picked up. Always have wanted to bbq, as I am a pretty strict carnivore but having a vegetarian wife doesn't make that as happen as easy, but this way I'll always have bbq to share with friends :)
  • 4.74lb boston butt. really didn't need any trimming, it was a nice hunk of meat. 
  • Dry rub with Bilbo's recipe from the forum.
  • Put it on at 8am. I had hoped it get going earlier but didn't do some prep things I should have before. Like foil on the drip tray, sand in the water tray, etc.
  • Cooked it at around 235° - temp bounced up and down a lot, but that was the general point. 
  • Smoked it until I wrapped it with the AMNPS with the pitmasters choice pellets that came with it. Used half the tray. Had trouble getting it lit at first, finally got it good on the 3rd time.
  • I ran some errands in the middle of the afternoon, so I don't know exactly when it hit the stall. It was at 158-160° when I came back, so I foiled it then.
  • took it off at 198°. I wanted it a little over 200, but it was already 6:00, needed to get moving. 
  • Rested for an hour in a cooler. AMAZING



This is when I wrapped it. I also took the pellet tray out.



Now I just need more pork butt :)
 
congratulation_graphics_2.gif
  And
points1.png
for a nice Q-view thread!
 
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Thanks. Besides trying to get the amnps going properly it really wasn't that bad. I doubt it will go as smooth in the future. Or if it does, i'll be smoking every weekend. :)

With the amnps I just wasn't getting it lit enough. I had watched a few videos on getting it properly started. Used a torch. then a heat gun to blow and heat, then let it burn. But probably not enough. The last time I got it, but then had the issue that i was a bit over excited and the 2nd row had a few pellets start on fire so I fished them out with some tongs.
 
Well all I can say is CONGRATULATIONS!!! First time smoking and first butt. I'd have to say you sure pulled it off real well.

Both the butt and the pulled pork look great. I'd eat that anyday.

This is a good post too. You have included almost everything I believe a great post should have--time, temps, smoking wood, rub, and lots of qview. About the only thing missing is the plated shot. Really great job for your first smoke.

I have no doubts at all that your next butt will be just as good. Pork butt is the most forgiving cut of meat out there.

I like to bring my IT up to 205 every time for easy pulling but yours seems to have pulled nicely at a bit lower temp.

POINT

Gary
 
Well all I can say is CONGRATULATIONS!!! First time smoking and first butt. I'd have to say you sure pulled it off real well.

Both the butt and the pulled pork look great. I'd eat that anyday.

This is a good post too. You have included almost everything I believe a great post should have--time, temps, smoking wood, rub, and lots of qview. About the only thing missing is the plated shot. Really great job for your first smoke.

I have no doubts at all that your next butt will be just as good. Pork butt is the most forgiving cut of meat out there.

I like to bring my IT up to 205 every time for easy pulling but yours seems to have pulled nicely at a bit lower temp.

POINT

Gary

Thanks Gary.

No stranger to forums. Just different hobbies. Cars, firearms, Beer, BBQ. Gotta make a quality thread :) although a plated shot is going to be hard. I think the shot of the pan served as my plate this time. Just dug right in.

Also a relentless researcher to make sure I was doing things close to correct. Although watching BBQ YouTube videos at work just makes me hungry.

I hope to get the IT up a bit more next time. Combo of getting it on a little earlier and making sure I wrap it at the right time should help. I also want to do 2 at once, which would affect stuff for sure. But if not too much doubling the yield isn't a bad idea.

As much as this was a win my chicken drumsticks Monday were a fail. Not inedible. But not great. Gotta put a thread up in poultry for that to get some suggestions.
 
Looks like you nailed it the first time

Did one up a few days ago that turned out very similar to yours.

Have been enjoying pulled pork for the last few days now
thumb1.gif
 
This weekend I tried out the MES 30 I picked up. Always have wanted to bbq, as I am a pretty strict carnivore but having a vegetarian wife doesn't make that as happen as easy, but this way I'll always have bbq to share with friends :)
  • 4.74lb boston butt. really didn't need any trimming, it was a nice hunk of meat. 
  • Dry rub with Bilbo's recipe from the forum.
  • Put it on at 8am. I had hoped it get going earlier but didn't do some prep things I should have before. Like foil on the drip tray, sand in the water tray, etc.
  • Cooked it at around 235° - temp bounced up and down a lot, but that was the general point. 
  • Smoked it until I wrapped it with the AMNPS with the pitmasters choice pellets that came with it. Used half the tray. Had trouble getting it lit at first, finally got it good on the 3rd time.
  • I ran some errands in the middle of the afternoon, so I don't know exactly when it hit the stall. It was at 158-160° when I came back, so I foiled it then.
  • took it off at 198°. I wanted it a little over 200, but it was already 6:00, needed to get moving. 
  • Rested for an hour in a cooler. AMAZING








This is when I wrapped it. I also took the pellet tray out.



All done and rested



pulled amazing. Really moist. Good amount of smoke. Loved the taste. I was a bit stuffed up that day so I got a better taste experience when I had some leftovers on Sunday I've given some to neighbors and friends to try and got pretty good reviews.

Now I just need more pork butt :)

Missed this.. really good looking. Gave you points [emoji]128077[/emoji]
:points1:
 
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