My first butt with Q-View - was - (Can I cut my butt in half)?

[dirtsailor2003]

 
Ok first of the Q-View:

photo1.jpg

• dburne
• Nov 9, 2013

App 10 lb butt, deboned ( butterflied) into two halves. Jeff's rub applied last night, sitting on the counter this morning  waiting on the smoker to get up to temp.

Temp is rising slowly, very slowly, but it is 36 degrees outside brrr. Draft is wide open, maybe it will get up to temp before too much longer.

About half way there, only about 120 more degrees to go... perhaps I should quit watching the Maverick remote , watched pot and all lol.

EDIT:

8:15 CST the butt is on,  got it up to 250, got some TBS going and now I am getting like really excited! Heck I might not even eat anything today and save up for tonight.

photo2.jpg

• dburne
• Nov 9, 2013

9:55 am

Outside temp is rising however getting pretty windy out, smoker temp dropped about 10 degrees so  having to open damper more -  may be burning through some charcoal today...

Looks like you are off to a good start! Hopefully the wind will die off for you. I've made wind breaks out of all kinds of stuff through out  the years. Tarps, plywood, boats, trucks,etc...

 

[disco]

I am looking forward to this smoke. Keep the Qview coming!

Disco

 

[dburne]

Lol, I can tell when the wind dies down some watching the Maverick here in the house, temp rises by about 8-10 degrees pretty quick lol. Back up where I want it now - 243 degrees ( shooting for around 240).

Due to the wind and trying to keep temp up, I may not spritz it with my mop like I do with ribs. Need to hold all the heat in that I can. I have been  ditty bopping between 232-240 the last hour or so.

 

[dburne]

Three hours in, temp holding fairly steady for last few minutes around 243. Must be a lull in the wind out there.

Would love to take a peek, but I dang sure ain't opening that lid anytime soon...

In about another hour or  two I will insert the meat thermometer of my Maverick ET732, will certainly have to open the lid then.

 

[driedstick]

Lookin good

 

[dburne]

4 Hours in:

Temp holding steady 240-245, winds have calmed some and easier to maintain.

Still running on my first load of coals in the basket ( minion method).

Adding a few hickory chunks every 45 min or so to keep the TBS going.

Think I will wait a while longer before inserting meat thermometer, hate to open the cook chamber with it running so well right now.

Definitely not going to spritz with mop for the same reason - will be making up some of JJ's finishing sauce for this, hopefully that will be all I will need anyway.

 

[dburne]

5 Hours in:

Temp starting dropping, checked on it and the coals getting very low, just lit a chimney full and dumped in.

Guess I will insert meat thermo soon, let the temp get back up over 240 first.

 

[dburne]

Almost 6 hours in - put the meat thermo in and snapped a quick pic:

photo3.jpg

• dburne
• Nov 9, 2013

IT of that half on the right, is at 189F.

Shooting for around 205F.

Edit: Glad I waited so long before putting meat thermo in, did not have to watch the long dreaded stall I have read about here. IT now at 194.

 

[dirtsailor2003]

Looking Great!

 

[dburne]

Thanks dirtsailor, man oh man the anticipation!!! I have not eaten hardly anything today, just a handful of chips. Saving up for it!

Hey gang, so when I take it off to rest - should I just wrap it up in alum foil and set aside  for an hour or so before pulling?

 

[dburne]

Woohoo, the IT of the half on the right is 201F.

Going to let it get up to 205 before removing.

I have not checked the half on the left yet, figure it should be close especially as I think it is a little smaller than the one of the right - will check it before taking it off though.

Just made up JJ's finishing sauce, looks like it will all be ready by dinner time with ease.

 

[dburne]

The right side half reached 205F, just took it off and double wrapped in foil to let it rest a while.

It tried to just fall apart when I was taking it off.

photo4.jpg

• dburne
• Nov 9, 2013

The other half on the left side, not quote there yet - disappointing - it is at 185F, just lit another chimney of coals and will be pouring them in shortly - thought I was going to get away with only having to add one chimney through the whole smoke . Once it breaks 200F I will remove and foil it as well. 7.5 hour into the smoke now.

Still all should be ready in time for dinner though!

 

[dburne]

The other half just reached 203 - about 8 hours 15 minutes total.

photo5.jpg

• dburne
• Nov 9, 2013

They are both wrapped and resting.  In about an hour to hour and a half, I will be pulling them and putting some finishing sauce in - then the dinner bell woohoo!!

 

[disco]

I wish I was there. That looks great!

Disco

 

[dburne]

Thanks Disco, after I pull it I will post one more pic - may be in the morning though, might not be able to take time away from eating this tonight!

 

[pc farmer]

You are going to have a great supper.  I can see it.

 

[dburne]

The pull:

photo7.jpg

• dburne
• Nov 9, 2013

Pulled with JJ's Finishing Sauce added:

photo8.jpg

• dburne
• Nov 9, 2013

OMG, I am so thrilled with my first butt attempt. It was so juicy, and JJ's finishing sauce was absolute awesome. My daughter and her husband ended up coming over, and they loved it. No one used any BBQ sauce! The bark with Jeff's Rub, was delicious!

 

[disco]

I am really sorry. I hate to be the one to tell you this. However, you need to know. You are now addicted.

Disco

 

[dburne]

 
I am really sorry. I hate to be the one to tell you this. However, you need to know. You are now addicted.

Disco

Lol, you had me worried there for a moment!

Yep you are right, I now find myself very much looking forward to doing another one of these. The spare ribs I had done previously were really really good, man this thing was also really really good. Can't get over that wonderful flavor, and I get to have some again tomorrow!

Thanks,

 

[disco]

 
Lol, you had me worried there for a moment!

Yep you are right, I now find myself very much looking forward to doing another one of these. The spare ribs I had done previously were really really good, man this thing was also really really good. Can't get over that wonderful flavor, and I get to have some again tomorrow!

Thanks,

I know what you mean. You'll find yourself eating lunch and going "Dang this is good" and you'll start planning the next smoke. My wife has told friends I am addicted to internet porn. She is referring to what she calls "food porn" which is the Qview from this site. Soon you will get the next step in your addiction. Friends and family will start asking you to smoke for special occasions. When you look forward to that happening, you are truly a smoke head.

Disco