First pork butts w/qview

[patcap]

Picked up a couple of butts at Sams today. Going to smoke them tomorrow.

Naked trimmed butts in a pan:



Injected with a combination of cajun seasoning, local honey, lemon juice, and a little apple cider, and rubbed with lemon juice and cajun blast rub.

 

[beer-b-q]

Looks like a good start...

 

[raceyb]

Looks like you cut the entire fat cap off. I would have left some of that on to allow it to melt and baste/moisten the meat. The one on the right looks like it is almost double in size. I'd putt hat one in my hotter zone.

Good luck and keep the pics coming.

 

[ronp]

No reason to smoke the fat unless you plan on eating it just MHO. There is plenty of fat on the interior of the meat. It also allows more smoke to penetrate the meat.

I can't imagine the one on the right being double in size, Maybe a few pounds larger, maybe my eyesite is better than yours.

Good luck.

 

[meateater]

That injection sounds great! Mental Note to myself! Dont forget The qview.

 

[raceyb]

It is my experience that leaving some of the fat cap on makes for a substantially moister piece of meat. That is MHO and the HO of a lot of others.

 

[fire it up]

Good luck with the butts by the way pat, they look great.
Can you give a little more on that cajun blast rub? Never heard of it.

 

[patcap]

It's a regional product. Made in Crowley Louisiana. They make several rubs seasonings and spritz product. I'm also gonna spritz it with the butter garlic spritz in the photos. This is the first time I've used the products, so I will report back once I taste the results.

 

[blue]

Looks like you are off to a good start...make sure to follow up with some pics of the finished product.

 

[patcap]

On the smoker, and WE'RE OFF!!!!!!

 

[scpatterson]

Thats the way to get us going,,,,, cant wait to see the pics

 

[mballi3011]

Looks like your off to a great start so go put them in the smoker and keep the Qview coming your doing a great job with both right now.

 

[treegje]

so far so good,look forward the result

 

[patcap]

Okay the smaller butt I brought to 195 degrees and pulled. I also used a finishing sauce I got from the forums. The sauce really made it succulent.



The larger butt I brought to 175 and I plan to slice it.




I was very pleased with the outcome of this smoke. It took 12 hours for the smaller butt to get to temp and 13 hours for the larger one to get to temp. Smoked between 220 and 240 with a mixture of cherry, pecan, and sugar maple. Thanks for looking!

 

[pignit]

Shweeeeeet!

 

[holdem]

Looks great. When you smoke it in the pan do you lose some smoke flavor??

 

[patcap]

I only put it in the pan after it reaches 165-167 degrees. I keep continuous smoke on it and it gets plenty of smoke flavor in the 6-7 hours before I wrap it. I put it in the pan with a little liquid so the meat doesn't dry out.