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Pork and beef and turkey - oh my! (QVIEW HEAVY!)

maverick

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Joined Apr 19, 2010
This is my first attempt at QVIEW -- so here it goes....

I did this smoke about a month and 1/2 ago, and just found the pictures on my phone.  It had been a couple of months since I had last smoked anything, so I had a pretty big itch that I needed to scratch.  I went to the grocery store and brought home a 7.75# pork butt, a 3# bottom-round beef roast, and an 8# bone-in turkey breast.

On with the QVIEW!



Bottom round roast lathered with thick wort. sauce and covered with McCormick's GrillMates Montreal Steak Seasoning), covered with saran wrap and left to rest overnight in the fridge 



Turkey breast chilling in a brine/cure mix (High Mountain Seasoning) and left to rest overnight in the fridge



Pork butt lathered with yellow mustard and my own pork rub seasoning), covered with saran wrap and left to rest overnight in the fridge



Turkey breast out of the brine, dried off, seasoned with some other store-bought poultry seasoning, and spritzed with some canola oil



All the kids in the pool!



Roast beef - money shot #1



Roast beef - money shot #2 - sliced deli-style for sammies!



Turkey breast - money shot #1



Turkey breast - money shot #2 - sliced thin for sammies!



Pork butt - money shot #1



Pulled pork - money shot #1



Pulled pork - money shot #2

Overall, I was most excited on how the roast beef turned out...I will definately do that again!  Also, the turkey turned out well...but next time, I am doing a full bird, not just the breast.  I wasn't the happiest with with pulled pork...I had done a couple of other butts prior to this that turned out better.  I changed up how I smoked this one just to see what would happen, and I wasn't completely happy with the results.  Next time, I'm going back to the old way.

Thanks for looking!
 

eman

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It ALL looks great from my chair!

 How about a little more info on the butt?

 What did you do different and why is the older way better?

 Never to much info.
 

Bearcarver

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Can't tell what you did wrong or right, without knowing the times & temps, but everything certainly looks good from here too.

Bear
 

maverick

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Joined Apr 19, 2010
The pulled pork was fine....just not up to my unusually high expectations of myself
.

This was the first time that I used mustard on the butt, as well as not foiling the butt throughout the smoke...I just took it up to 205* then FTC'd for an hour.  The result was a tougher bark than my wife and I prefer, as well as the meat being a little dryer.  The first time I did PP, I just used rub on the outside, and injected with a water/apple juice/rub mixture, then foiled at 165*.  The next time, I skipped the injection, but still foiled at 165*.  This time, I changed 2 things (I know I know...only change 1 thing at a time), so I'm not sure if it was the mustard, or the lack of foil, or both.  I think the mustard may have added to the increased bark, but the no foiling definately would have caused a harder bark as well as a little dryer meat.

The next butt I do will be mustard+rub+foil at 165* (no injection) and we'll see how it turns out.
 

Bearcarver

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The pulled pork was fine....just not up to my unusually high expectations of myself
.

This was the first time that I used mustard on the butt, as well as not foiling the butt throughout the smoke...I just took it up to 205* then FTC'd for an hour.  The result was a tougher bark than my wife and I prefer, as well as the meat being a little dryer.  The first time I did PP, I just used rub on the outside, and injected with a water/apple juice/rub mixture, then foiled at 165*.  The next time, I skipped the injection, but still foiled at 165*.  This time, I changed 2 things (I know I know...only change 1 thing at a time), so I'm not sure if it was the mustard, or the lack of foil, or both.  I think the mustard may have added to the increased bark, but the no foiling definately would have caused a harder bark as well as a little dryer meat.

The next butt I do will be mustard+rub+foil at 165* (no injection) and we'll see how it turns out.
That's the way I do it. It's good you're experimenting. You're liable to find the perfect way for you.

Bear
 
 

roller

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It all looks great !!!!! Are those cell phone pics if so what kinda phone ? Thanks
 

thebarbequeen

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YUM! looks good from here. Hoping to get a butt and 2 rounds into the smoker this weekend - thanks for reminding me about the worchestershire. Think I'll mix it with a little dijon and minced garlic, then the dry spices. That's the prettiest turkey breast I've seen yet! How long did it take and what temp?  Thanks for the q-view!
 

maverick

Newbie
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Joined Apr 19, 2010
It all looks great !!!!! Are those cell phone pics if so what kinda phone ? Thanks
Motorola Droid 2 from Verizon Wireless -- it has a 5 megapixel camera.


YUM! looks good from here. Hoping to get a butt and 2 rounds into the smoker this weekend - thanks for reminding me about the worchestershire. Think I'll mix it with a little dijon and minced garlic, then the dry spices. That's the prettiest turkey breast I've seen yet! How long did it take and what temp?  Thanks for the q-view!
I don't remember how long it took (I can't even really provide a good guess).  I was running my MES 30 at 225* and took the breast to 160* IT before I pulled it and covered in foil so that carryover took it to 165* IT.

I also took some of the rub and applied it under the skin, directly on the breast meat.
 
 

bignick

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Now I remember why not to come to this site hungry!  That roast beef is on my to do list.
 

mballi3011

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It all looks great to me here. I like the roast beef sammie. You just can't beat-um.
 

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