Today Butts with QVIEW

Discussion in 'Pork' started by ecto1, Apr 2, 2010.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Gonna cook two butts today and a brisket tomorrow here is the butts @175 right before they were foiled and put back in. This is only my second time to do butts and this one took a little longer to get to 175 than the last one. I had a stall at 160 to 165 on both and they both finally hit 175 right about 8 hours after they went in thinking about another two hours until they can be pulled @ 195 but they are done when they are done. Who said you can't get bark on an MES and I know foil the water pan next time.
     
  2. I'm doing the same thing this Sunday. I haven't done any butts in the MES But I need to set it and not have to deal with it untill done.We're (the bride and I ) cooking breakfast for the church on Easter .About 175 people will be there.Nice looking pork any rub and what did you do to get that rich looking bark? [​IMG]
     
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I just coat with Mustard use my standard pork rub and them a small coat of brown sugar on top. I am far from an expert that is just how I have been doing my ribs for years so I figured its all pig in the end. In the MES i do not open the door at all until I am ready to foil no spritz just add chips using about 50/50 hickory to apple. Gonna finish with a modified version on the finishing sauce in the pork sticky.
     
  4. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Nice job on the pork, [​IMG]
     
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    I'm guessing I don't get that much bark on my butts in the MES, because I go light on the sugar (DR's orders).

    Any thoughts?
     
  6. bbrock

    bbrock Meat Mopper

    Very nice job..[​IMG]
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    My rub has no sugar in it so I just add it on top not a lot just a fine coat.
     
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok so it took almost 10 hours to get from start to 200 degrees in both the shoulders. Took lots of pics will post later this time I think I can say I am 100% satisfied with the results even my wife said this one was better and we loved the first one we did.
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice job [​IMG]
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    well done that look yummy
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now your shoulders look great to me and with some nice bark you have going there. Now you said that you added the brown sugar when???
     
  12. old poi dog

    old poi dog Master of the Pit OTBS Member

    [​IMG]They look mighty tasty. Looks like I know that I'll be smoking next session.
     
  13. caveman

    caveman Master of the Pit SMF Premier Member

    Those butts look great. Nice qview. Thx. [​IMG]
     
  14. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    On top of the rub right before they go in the smoker.
     
  15. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    OK so here are the pics of this smoke. My wife thinks I am crazy for taking pics but loves me to cook so I think she has accepted the trade-off.

    Here is butt one.



    Followed by Butt two.



    This was an easy pull.



    One down one to go.



    Wife helped out with the action shot.





    All in all great smoke I owe you guy a lot you have turned this brisket man into a butt man. Well I think I have always been a closet butt man.[​IMG]
     

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