My first pork butt w/Qveiw

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Smoking Fanatic
Original poster
Nov 23, 2013
Home is Glendale, AZ.
With some apprehension and excitement I started my first smoke that will be shared with family and friends. First I want to say thanks to all the great members of SMF that share so much from experience to recipes, you really help bridge the gap from not having a clue to putting a finished product on the table.

I followed the advise of several SMF members, all the way from preping the smoker the first time, through a batch of chicken thighs and now my first pork butt.

I have a 7 1/2 pounder in the smoker, all seems to be going well so far, after 1 1/2 hours I noticed quite a lot of smoke and decided I needed to see why, as I expected my pellets(mix of hickory and cherry) had jumped rows in the AMNPS, I had read so much about some having problems keeping it lit that I made sure it was lit good!!! Maybe too good, I tried to put out one row and will reload and start later, we will see how this goes!

I have some of these little pans that fit under the "drip hole" in my Weber Q 100 and it fits perfectly over the AMNPS as a tent. I left the top edge in tack but cut away most of the sides leaving corners for support. It fits perfect!

And using Jeff's Rub I prepped my butt
,wrapped it in plastic wrap and into the fridge over night. When I got up at 3:30 this morning to start smoking I was surprised at how great this looked even before going in the MES 30.

OHHHOHHH, just realized today is Friday the 13th......burned most of my first tray of pellets, in 2 1/2 hours, my fault, in fear of it going out I put too much torch to it I think and had the pellets too high allowing the heat from one row to start the next. So, we learn as we go! Started a new load of pellets and did not fill it as full as the first time. We will you can tell this is a live broadcast...editing as things progress.

1 1/2 later: Pellets seem to be doing well, nice TBS. Total time in smoker at this point has been a little over 4 hours, just spritzed with some apple juice, smoker temp holding at 223* IT at 135.

The pellets did great and lasted several hours, no more problems. I didn't fill the AMNPS as full, I think that was the problem the first time around!

Unfortunately I have to leave for the rest of the day and did not get finished. Made it to 187*. After several suggestions from SMF members I decided to pull, wrap it tight a put in the fridge the way it is and tomorrow I will finish it on the gas grill with indirect heat or in the oven, but I think the wife is going to be baking so probably going to be the grill. Should not be a problem, I have a large 5 burner Jenn-Air and think I can control the temp as well as the over, I'll use the Maverick ET 732 and watch it close.

I had to steal a bite when I got to this point, bark was really tasty, a little heat, and right under the bark was full of juice!

I will post this and maybe edit or add to tomorrow with pictures of the pulled pork!
Ha, was going to take pictures of the pulled pork, seems everyone showed up about the time I got it pulled, got to yakking and by the time I remembered all that was left was a 1/2 sandwich bag full.

I was a little disappointed, seemed a tiny bit dry, and the bark had almost a slight burnt taste. Thoughts on both those, I did not wrap it until I reheated it, I think next time I will try wrapping. Also, I had mentioned early on the I overloaded the AMNPS and it jumped rows and burned the entire load in a couple hours. That might be the reason for the little burnt taste? Not sure.......but I will say this, there were 8 adults and there was not much left so it couldn't have been too bad.

Thanks for all the help and support from SMF!

Won't be long before I try something else, Christmas party tomorrow night (pot luck) and I am thinking "smoked mac and cheese" is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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