cherry smoked pork but w/Qview

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erain

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Feb 2, 2008
2,678
30
cental minnesota
needing some pulled pork for memorial day but gonna be a no smoke holiday for me, so gotta get it done now. got a cupla nice butts, the pair were just shy of 15 lbs. smoke over cherry wood at 225-250, used a basic rub, salt, pepper, paprika, brwn sugar, some hot pepper-thanks kyote!!!, and some celery seed. might be a cupla other ingreds but basically it. did the mustard slather to hold the rub on.

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to the smoker...

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scored the fat on them like capt dan does his... his still look purtyer...

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wrapped in foil at around 170, i finished off in the oven...:whistle:, here they are before pulling. i tried lifting with 2 forks from the foil into the pan and i knew it wasnt gonna happen. had a big spatula i slid under and lifted with and they stayed together for the picture...

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first i took the butts apart, scrapped off all the excess fat and any other non wanted material. nice color to it.

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and shredded, will be vacpacking most of it in am and freezing.

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thks for cking my pics!!!
 
Very nice smoke there man. Nice smoke ring also.
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You are making me hungry.......
I noticed that you score (cut groves in the fat). I've been noticing alot of folks here do that.
Love this place ! I learn something every time.
By the way, my freezer is empty.....got plenty of room for some of that !
 
250... actually less, watching the temps and seeing how they fluctuate with the oven shutting on/off it drops to less than 225 then kicks back in and it raises back to set temp pretty accurate. but considering this on average prob about 235-240.
 
Looks Great, it has an awesome smoke ring and looks extremely juicy...
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if you've Pulled the meat,do you then pour sauce over the meat?

excellent job
 
yes sir i do... saved and defatted the drippings ended up with a nice bowl of pure pork jello i guess. warmed enuff to melt it back down, let it cool a bit added some good balsamic and some apple juice. nothing fancy but just to put them juices back in the meat, just pour over meat and toss like a salad.
 
One of the original members of SMF (Capt Dan) always scored his butts, and that's where I learned to score mine. It's a 50/50 thing I'll do, but I do think it helps keep the meat a little extra moist.

Erain - we were thinking alike this weekend! I also smoked two butts with straight cherry wood
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Yours always looks better ...
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Take care, buddy! Nice to see your butts!
 
Hi, great looking butts!! Can you explain the "finishing off" process? I leave my butt in the smoker til it reaches 200* then wrap in foil and a clean rowell and then into cooler to rest. Is this process correct?

Thanks for all I have learned so far!

Carl
 
carl, thats pretty much same thing i did cept i foiled mine at around 170, normally i leave in the smoker too till 200 but i was dam tired and was outta gas so i broke down and used the oven for the finish. didnt matter much anyway as they were foiled so no more smoke getting to them anyway. i dont do this normally... actually first time i used oven to finish off. i have an mes too and was thinking about using that but the oven was so much handier... when they reached temp i did the cooler and towels as well. was close to 20 lbs of meat and when i got to it later that night it was still too hot too handle...
 
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