First Smoke!! Pulled Pork with Qviews

[lookwow]

So Sunday we had a couple come over to watch the Packer game and i figured it would be a good chance to try out the smoker I got for Christmas. So i got a 5lb pork butt and put yellow mustard on it. then rubbed it with something i just made up. Mainly sugar and then the normal stuff every on here puts in there forums. I was thinking it was going to take around 7 hours but ended up taking about 9. Here are the picks.

After coming out of the fridge Sunday morning

This is Sunday morning after the plastic wrap came off

The poor ECB warning up. It was about 10F outside and didnt get above 20F all day so i used a welding blanket to keep it warm. It actually worked like a dream. I tried some test runs a few days ago and couldn't get it above 200 in this type of weather. With this i was able to get it to about 260 if i wanted but for the entire smoke i run it around 225-235.

This was at 3 hours. Put the probe in and was at about 130 so looking good. Also you can see hear i left the fat on. I should of taken most of it off. Ohh well. Live and learn.

I foiled it at 160. Didnt take a picture of that. Sorry. This picture is when it was coming off. About 9 hours later. IT was at 204. I wrapped it in towls and let it stand for about and hour. This was after that.

And of course the money shot. I think i can do better but this was still the best pulled pork ive ever had. Very moist and tender. The bone pulled right out with not a single piece of meat on it. The wife and other coupled agreed that it was really good. Thanks to everyone for the posts and info that they post on this site that helped make this work out.

 

[wylie]

Congrats on the first cook, it just shows that even Packer fans can do BBQ!

Just kidding.

 

[placebo]

Looks great, job well done. why do all the pics have a bluish hue to them?

 

[raptor700]

Congrats on your first PP,

They will get better as you go

You can experiment with different rubs, sauces, etc..

Just curious what you used for fuel, and smoke?

 

[les3176]

Glad to hear yor pp worked out for ya! Good luck with your next one.

 

[fpnmf]

Looking good! Congrats!

 

[lookwow]

Not sure whats up with the stupid Kodac. Ill have to mess around to find out why they are all blue like that.

Its an electric ECB and i used Hickery wood chunks.

 

[griff]

It looks good to me.  Congrats on a good smoke!

 

[realtorterry]

Try some of soflaquers finishing sauce in the wiki! You won't regret it :)

 

[meateater]

Congrats on the pulled pork,

 

[SmokinAl]

Nice job on the maiden voyage! You won't be able to buy BBQ in a restaurant ever again!

 

[mballi3011]

Ok now when I started to look at the Q-view I thought that ET was knocking on your door. Then it hit me thats the smoker. Being here in sunny and warm Florida we have never seen a smoker all covered up like that. I'll tell you what thou I could use it tonight for it's suppose to get into the 20's tonight and we are in the middle of this wole Global WARMING thingie my A_ _ . Now your pulled pork looks good to me. Next time you need to do a bigger one for that one will last only so long.

 

[fester]

Ok now when I started to look at the Q-view I thought that ET was knocking on your door. Then it hit me thats the smoker. Being here in sunny and warm Florida we have never seen a smoker all covered up like that. I'll tell you what thou I could use it tonight for it's suppose to get into the 20's tonight and we are in the middle of this wole Global WARMING thingie my A_ _ . Now your pulled pork looks good to me. Next time you need to do a bigger one for that one will last only so long.

Lol it does look like ET!

 

[suprcharg]

Thanks for the pics!!!

At very first glance I thought your wife was taking a pic of you sitting out in the cold :)

 

[papagreer]

Nice looking PP 

 What I like to do is score the fat cap on the top there and it allows the smoke to penetrate more as well as the rub. I also think that more cooks off that way as well. This wont be your last!

 

[lookwow]

Ok now when I started to look at the Q-view I thought that ET was knocking on your door. Then it hit me thats the smoker. Being here in sunny and warm Florida we have never seen a smoker all covered up like that. I'll tell you what thou I could use it tonight for it's suppose to get into the 20's tonight and we are in the middle of this wole Global WARMING thingie my A_ _ . Now your pulled pork looks good to me. Next time you need to do a bigger one for that one will last only so long.

Tell me about it. The few leftover we had where gone at lunch on monday.

 

[cole]

Good job on a hard day as far as conditions go.  Nothing goes with a win better than a belly full of beer and BBQ!  Now... on to the playoffs.  Also, I guess a welding blanket won't burn eh?

 

[figjam]

Looks good.  A bit of advice.  Maybe it was the way the pics turned out, but it looks like you didn't put much rub on.  Go ahead and coat that sucker till you can't hardly see any mustard.  It will help create a very nice bark for ya.

 

[wbrian]

There'll be a setting somewhere in your menu on the camera for "White Balance" or WB.  Read your manual about setting this for various lighting scenarios.  It'll make a huge difference. But for now and for these types of shots, set it to automatic.

Later,

Brian

 

[lookwow]

Ya i didnt put enough rub on at all. Making a brisket for the super bowl. Ill load that one up for sure.