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First Smoke!! Pulled Pork with Qviews

lookwow

Smoke Blower
126
10
Joined Jan 3, 2011
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

Fire Starter
32
10
Joined Oct 13, 2010
Congrats on the first cook, it just shows that even Packer fans can do BBQ!

Just kidding.
 

placebo

Smoking Fanatic
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Joined Jul 24, 2007
Looks great, job well done. why do all the pics have a bluish hue to them?
 

raptor700

Master of the Pit
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Joined May 20, 2010
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

Master of the Pit
1,290
22
Joined Feb 10, 2009
Glad to hear yor pp worked out for ya! Good luck with your next one.
 

lookwow

Smoke Blower
126
10
Joined Jan 3, 2011
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.
 

realtorterry

Master of the Pit
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Joined Jun 5, 2009
Try some of soflaquers finishing sauce in the wiki! You won't regret it :)
 

SmokinAl

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Joined Jun 22, 2009
Nice job on the maiden voyage! You won't be able to buy BBQ in a restaurant ever again!
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Mar 12, 2009


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

Smoke Blower
102
14
Joined Oct 20, 2010


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

Newbie
22
11
Joined Dec 19, 2010
Thanks for the pics!!!

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

papagreer

Meat Mopper
249
16
Joined Jul 7, 2010
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

Smoke Blower
126
10
Joined Jan 3, 2011


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

Fire Starter
52
10
Joined Oct 7, 2010
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

Meat Mopper
214
13
Joined Nov 13, 2007
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

Smoke Blower
90
10
Joined Nov 16, 2010
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

Smoke Blower
126
10
Joined Jan 3, 2011
Ya i didnt put enough rub on at all. Making a brisket for the super bowl. Ill load that one up for sure.
 
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