Mixed white meat smoke - *UPDATED!* (now Qview heavy)

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jirodriguez

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 5, 2009
4,656
143
Portland, OR
Safeway  had a meat sale on so I picked up a 6 lb. pork butt/shoulder and 3 boneless skinless turkey breasts. The turkey breasts are gonna be sliced up for lunch meat and the pork butt is just because I haven't done one in a while.
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 I am placing the thread in the pork section cause that is what will go on the smoker first...... but here are the set up picks.

First up are the 3 turkey breasts, from left to right the seasonings are cracked pepper and herb blend, sun dried tomato and herb blend, and last but not least a medateranian herb blend - all purchased at Winco foods in their bulk spice bins.

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The pork butt rub is a brown sugar base, allspice, dry jerk rub, garlic powder, onion powder, cayanne powder, and a little bit of cummin powder. It really tasted great with the jerk rub and allspice, can't wait to taste this one!
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That's all for now, I tucked them into the fridge around 5:30, got the WSM set up with a full ring of charcoal with apple wood chunks on the bottom and hickory on the top. Plan on lighting it and tossing them on in the early AM.... probably around 5:00 AM. Will update the post later.
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An now (as they say in Lake Woebegone) for the rest of the story!

Fired up the WSM at 2:30 AM, and had it up to temp around 3:00 AM

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.... added the pork butt and snapped a quick pick before heading to bed for a 4 hr. nap....

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Got up around 7:30 AM and added the three turkey breasts around 8:00 AM, only have two probes so pork got one and just started with one in one of the turkey breasts from the get go. I wasn't worried about the breast covering 40°-140° in 4 hrs, they were small enough not to worry about. Also snuck in a picture of the pork butt while I had the smoker open.
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Here is everything around 11:30 AM, was 3 1/2 hrs. on the turkey breasts and about 8 1/2 hrs. on the butt..... looking good!
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One hour later and the turkey breasts were ready to come out get foiled and left to rest for an hour. Since I wanted them to rest and cool down I did not put them in the towel lined cooler, just double foil and left on the counter top for 1/2 hr. then popped into the fridge for another 1/2 hr.

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.... a couple shots of the turkey getting processed and vacuum packed for sandwiches at a later date...... (minus a few sample pieces... have to check quality and all
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Moving on to about 2:45, pork butt hit 200° internal, so I pulled it off and wrapped it in foil and tossed it in the cooler for about 3 hrs. while the family and I ran errands. (another Q.C. mark on the bark there... heh-heh)

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Got back from errands, unwrapped the pork butt and put the chittlens to work shredding it.... they were actually arguing over who got to shread mored... lol.

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Then it was time for a plate of pure goodnes! Kid's went back for 2nds... lol.

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Thus ends another fine day of ignoring the WSM and just letting it do its job!
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Looking good. Any more Qview? I need to see if I can find some of those boneless turkey breasts around here. Do they come in those bags or do you put them in there?
 
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Looks good so far. Now for the smoking.
 
Looking good. Any more Qview? I need to see if I can find some of those boneless turkey breasts around here. Do they come in those bags or do you put them in there?


 Hey Rob,

     I picked them up at Safeway. They come in the string net bags and unfortunately are aleady injected with a 15% solution..... that is why I didn't brine them. I opted to just give them a good rub down with primarily herbs and very little salt since the injection uses salt.

I have pulled the turkey off and am getting ready to pull the pork butt for resting. Then I have to go run some errands, but should have finished pictures up later.
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Man Jonnie that is awesome. Great looking kid pics too,  be very proud dad
 
That a good looking smoke, Johnny.  I'd take a plate of that anytime.
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AWESOME Meat, Johnny!!!!---Keep the Qview coming!!!

Cute little helpers too!!!  
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Better check the Portland Child Labor Laws though!   
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Thanks,

Bear
 
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