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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 SMF Premier Member

    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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