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My first Boston Butt (with QVIEW!)

Discussion in 'Pork' started by wbrian, Jan 15, 2011.

  1. wbrian

    wbrian Smoke Blower

    Hi All,

    First off,m thanks to everyone who helped me along with this.  The info here and on my inquiry thread was invaluable in my getting this right!  I did a 10.6 LB Boston Butt which I'd gotten on sale and had frozen. 

    Rubbed it with Jeff's rib rub (which I find is GREAT on everything I've tried it with so far!) over yellow mustard.  Rubbed it in pretty good, then threw some extra on "just in case"...

    Put it in around 2AM trying to keep it around 220 in my Brinkmann Vertical Charcoal.  Di fine through the night, but early AM started having trouble keeping temp up.  Added a fresh chimney and some hickory and was back in business.  But I find that adding new coal to the unit causes me to lose the ability to keep the temp up.  Not in a recovery way type of thing, but not as long a smoke as when I first get things going with a minion start.  So after nearly running out of coal keeping the temps up.  I moved it into the oven after about a 9-1/2 smoke.  Kept it at 250.  I foiled at 160. back in the oven until it hit 170 (don't know why I did this), then doubled the foil and toweled it and into a room temp cooler for 2.5 hours.

    Man it was yummy!  My wife is starting to really love my new hobby.

    Here's the QView (And I'll try to post a "QMOVIE" too!)






    I'll post the video as soon as it gets uploaded to Vimeo...


    Last edited: Jan 14, 2011
  2. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks Great, Nice Smoke Ring...
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now your butt looks awesome and I know it tasted good specially with Jeff's rub. So where are you I know a Brian Murphey in Jax's. 
  4. les3176

    les3176 Master of the Pit

    nice job!!vey nice smoke ring!
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great........ nice ring and a video with the Q. even better
    Last edited: Jan 14, 2011
  6. porked

    porked Smoking Fanatic

    Nice job Brian, looks really good.
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    170 huh? Never tried that temp? I take it you sliced it.
  8. wbrian

    wbrian Smoke Blower

    Not me, I'm in Virginia Beach.

    Brian Murphy is kind of like the Irish John Smith...


  9. wbrian

    wbrian Smoke Blower

    Yeah, sliced it.  It was amazing.  It both sliced and fell apart.  the best of both worlds!

    Man, had it as pulled pork this afternoon.  I could do it again for dinner tonight (and I might!)

  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks really good. I have always pulled the pork. Next time I might try slicing it. The video was a nice touch.  [​IMG]
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks real good Brian!

    I never sliced one either---Might have to try it.

    How tender was it at 170˚?---Nearly fall apart?

    Nice little video too!


  12. wbrian

    wbrian Smoke Blower

    It was wonderfully tender.  The ends of it was nearly fall apart like PP would be.  as I moved in it was a tad firmer, but butter knife tender, to be sure.
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Wheels turning in Bear's head........

    Thanks for the info,

  14. Brian I wonder if your meat thermometer was correct. Not that they are all the same but I tried one at 175 when I was first starting out and it was tough.
  15. wbrian

    wbrian Smoke Blower

    When I first started smoking in November, I checked my digital in boiling water and it was only off by 2 degrees. So, might be different tastes at play, too...
  16. chefrob

    chefrob Master of the Pit OTBS Member

    try it in ice water..........don't know what yer elevation is but water boils at different temps at different elevations.