Game Day Butt (w/ Q-view)

Discussion in 'Pork' started by ghostred7, Feb 1, 2015.

  1. ghostred7

    ghostred7 Smoke Blower

    My wife is out of town + her not eating pork = my smoking a butt to take to a friend's for the game.  I don't use rubs on butt (or bigger).  This is going into the MES40 with AMNPS burning Pitmaster Choice (mix of cherry, hickory and maple) + some charcoal pellets.  I have the MES cranked up @ 275° because the MES (at least mine) is notorious for displaying hotter than actual chamber temp (especially middle to lower racks).  If I can find my ET-72, I can measure it...but I'd like to be done sometime before sunrise tomorrow lol.  In the interim, I'm using the MES' meat probe as a chamber temp gauge.  In meat, it's been running +/- 5° with the ET-72.  I'm ok w/ that much wiggle if it'll be as accurate free-floating.  I have a quick-read probe for checking meat temp.

    I will be using Delwood's (my favorite Eastern NC flavor sauce) as a finisher when i pull/chop it (TBD on timeline).

    6# - scored fat cap, placed directly on grate cap up and put pan just below it (didn't want it sitting in the run-off).  Will update when I can.  Not expecting much out of it for a while. 


    Start time:  0700
     
    Last edited: Feb 1, 2015
    cliffcarter likes this.
  2. ghostred7

    ghostred7 Smoke Blower

    0900

     
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    This butt cook sounds very good, I'll be watching.
     
  4. ghostred7

    ghostred7 Smoke Blower

    Thx!

    1100
     
  5. It is looking good so far. Keep the pics coming and the door closed.

    Happy smoken.

    David 
     
  6. ghostred7

    ghostred7 Smoke Blower

    It was IT 160° at 1130.  About to go check it again.
     
  7. ghostred7

    ghostred7 Smoke Blower

    1300
     
  8. It looks good. 

    Happy smoken.

    David
     
  9. ghostred7

    ghostred7 Smoke Blower

    1500
     
  10. ghostred7

    ghostred7 Smoke Blower

    1630
    Chopped with Delwood's sauce added as a finisher
     
  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    9.5 hours start to finish, nice[​IMG].
     
    ghostred7 likes this.
  12. It looks TASTY!

    Happy smoken.

    David
     
  13. ghostred7

    ghostred7 Smoke Blower

    Thanks all...it was a fun smoke and totally delicious.
     

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