Boneless Pork Butt on the racks. Q-view!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

davenh

Smoking Fanatic
Original poster
OTBS Member
Feb 16, 2008
824
12
Hudson, NH.
We have some friend coming over for dinner tomorrow and wanted to treat them to some smoked pork
PDT_Armataz_01_29.gif
. I did a small one last week, 3lb, with some SoFlaQuer's finishing sauce and it was sooo goood! So doing it again this week, only more of it
biggrin.gif
. I have 12lbs worth in there.

I trimmed out the two larger so they are were more similar in size, around 5lbs each, and tied up the extra trimmed pieces into a two pounder.

Things are still in progress, here are some Q-view updates I took each time I opened to mop, figured why not snap a pic. I didn't start mopping until 2hrs in.

Rubbed and injected night before.

rubbed.JPG



After 2hrs, mopped with apple juice. Internal temps on the larger two around 133, no reading on the smaller.

2hrsclose.JPG




After 3hrs, mopped with apple juice. Internal temps on the larger two around 143 and the smaller 155

3hrsclose.JPG




After 4hrs, mopped with the drippings in the catch pan (Combo of apple juice, rub and meat drippings). YUM
PDT_Armataz_01_29.gif
! Internal temps on the larger two around 151 and the smaller 157.

4hrsclose.JPG




After 5 hrs, mopped again with pan drippings. Internal Temps at 153 on the larger and 158 on the smaller.

5hrclose.JPG



Will add more as it goes...
icon_smile.gif
.
 
We just got done polishing off the little guy and the others are finished and cooling down. 14 hrs total.

Got a few more pics if your interested
smile.gif
.


7 hrs, time to foil the little one at 165 now. Still sitting at 153 on the larger ones, been there a couple hrs now.

7hrclose.JPG



8 hrs, little guy almost finished, others are at 158.

8hrclose.JPG



9.5 hrs, they hit 165, ready for foil and the oven
icon_smile.gif
.

9.5hrreadyfoil.JPG
 
Thanks guys, still learning but getting better
icon_smile.gif
. They are some good friends who haven't really had much in the way of pork Q.

Finished pulling it and added some of SoFlaQuer's finishing sauce. Hopefully, things will reheat well. Figuring to add a little more finishing sauce and a slow warm up in the microwave. Boy am I ever glad I found this site
biggrin.gif
.

Finished and sauced. About 7lbs worth.

finishedpulled.JPG
 
LOL...can you tell I'm paranoid about dried out meat
icon_mrgreen.gif
. Smoke ring was good, especially for my electric. I like seeing all those red bits in there.
 
damn good looking smoke you done there-I love a good pulled pork sammie-with that finishing sauce.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky