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My first q-view

Discussion in 'Pork' started by whitepony99, Oct 8, 2010.

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  1. Oct 8, 2010 #1
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    So I have chosen to do pulled pork as my first q-view. I will be cooking in 2 days so here it goes[​IMG]
     
  3. Oct 8, 2010 #2
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    All rubbed down......................nice like

    [​IMG]
     
  4. Oct 8, 2010 #3
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    Butt Brothers

    [​IMG]
     
  5. Oct 8, 2010 #4
    rbranstner

    rbranstner Smoking Guru OTBS Member

    West Fargo, ND / Northern MN
    Good luck on the butts.
     
  6. Oct 8, 2010 #5
    arnie

    arnie Smoking Fanatic

    West Liberty, Iowa
    Good job!  [​IMG]

    Don’t forget the final product.  
     
  7. Oct 8, 2010 #6
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    Dont worry will be updating throughout the day on Sunday, as the cook goes. I got some cherry I am thinking about that and some apple maybe I dont know yet
     
  8. Oct 8, 2010 #7
    Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Macungie, PA
    LOL----"Butt Brothers" ![​IMG]

    You'll fit in here just fine!

    Bear
     
  9. Oct 8, 2010 #8
    coacher72

    coacher72 Smoking Fanatic

    Pratt, Kansas
    Good luck and let's see how they turn out. It's looks like they are off to a good start.
     
  11. Oct 8, 2010 #9
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Looking good so far.  When doing pork I like to do a wood mix of cherry and apple.
     
  12. Oct 8, 2010 #10
    bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    California
    Looks like your on the right path. What time are you starting them in the morning?
     
  13. Oct 8, 2010 #11
    mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    Atlantic Beach, RatTown, FL
    [​IMG]

    Yes sir ree Bob thats the butt brothers. I personally like the apple with pork, or beef, or chicken, or turkey, or some bacon, maybe some chuckie, and then maybe some sausage too. I like apple on alot of things.
     
  14. Oct 8, 2010 #12
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio

    About 5 am plan on eating around 6.
     
  16. Oct 8, 2010 #13
    bluechip

    bluechip Smoke Blower

    Sulphur, Louisiana
    I'm not a pro like most guys and gals on this site but I would give myself about 15 hours for cook and rest time.
     
     
  17. Oct 9, 2010 #14
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio

    Last 2 of these I did were done in 12 and then rested for an hour, they were awesome too. I thought the first time would be 15 hours but I firmly believe every piece of meat is different so 12 to 15 remember you cook for temp not time.....then again I have only been smoking for a few months
     
  18. Oct 10, 2010 #15
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    Got a question never had this happen...........4 hours in my meat temp is 140 with the lid  closed, then I open the lid and the temp drops to 120?????????? Whats going on and I'm I safe?????
     
  19. Oct 10, 2010 #16
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    Edit it is a rather cool morning with temps in the low 50's
     
  20. Oct 10, 2010 #17
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    On in the morning

    [​IMG]
     
  21. Oct 10, 2010 #18
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    Early morning

    [​IMG]
     
  22. Oct 10, 2010 #19
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    Wisps of blue smoke

    [​IMG]
     
  23. Oct 10, 2010 #20
    whitepony99

    whitepony99 Smoke Blower

    Youngstown,Ohio
    About 2.5 hours in

    [​IMG]
     
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