Diving in BUTT first. (QVIEW HEAVY)

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padronman

Master of the Pit
Original poster
     Ok guys and gals I am em-BARK-ing on the "Journey to the Center of the Butt" starting early tomorrow morning (about a 2AM start time) and will be posting Qview as I go.  I have read and re-read all the threads and sticky's and am pretty confident that this will turn out AWESOME.  Going to use SoFLA's finishing sauce (thanks for the recipe) and make some cole slaw to go with.

     I currently have the Butt rubbed (8.5 lb. and it's sitting in the fridge.  I will be using a combination of Hickory and Cherry wood with some water and spices in the drip pan.  I trimmed the butt because I like the rub on the meat and not the fat.  Left some though for a nice juicy baste.  During cooking I will be spritzing with apple cider mixed with some home made pork stock. 

     Well that's it for now. Wanted to get the thread going early and I promise Qview and BearView at the appropriate times.  Thanks so far for all of the knowledge you guys and gals share.  Because of it I am not nervous the least bit.  I have time so 12-14 smoke is no problem.  Oh and I have a cooler chillin with tomorrorow morning's beer selection
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So till we "MEAT" again here's to smoking some Q

Scott
 
Alot of people add liquids to water pans and it really offers no effect. Drip pans are probably not much different. Now injecting it might work though.

 You planning on foiling or going all the way without foil?
 
Padronman, your Butt looks great, as for the Dr. Pepper thingy, a long time ago someone(probably worked at the Bottling plant in Waco,Tx.)came up with the idea of basting (with Dr.Pepper) during the cook and it turned out crazy good.The idea became a fad for awhile then faded out and was shelved, so to speak.

A few months ago one of our members brought it out of the closet and got folks to thinking about trying the drink for basting (again).I seem to recollect that(back in the day) some would reduce the drink to increase the intensity of taste , but as I did , just mopping with room temp. Dr.Pepper was enough to kick it into another tastey variation of the usual Pork Butt.

Haven't done that in a long time and am going to do it again with a small Butt for the Family.

Now I'm not one to open my Smoker and lose all the goodness and Love and Magic, but once in a while I will break my traditions and do things different.I'm one of the "shut the Smoker Lid and leave it shut till done " people , choosing to not disturb the Environment that has developed .

Some even injected it into the meat trying to get a better flavor,but IMHO it dries the meat from the escaping liquids from all those holes.

Keep us posted as to how your Butts turn out and as always....
 
*UPDATE* 

Been on for 10 ours now and looking good.  Hit the stall at about 165 and i sayed there for about 2 hours.  Now IT is climbing past 180F 
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 Been spraying with Apple Juice/Cherry Dr Pepper mix every hour or so.  comin right on time it seems.  I am guessing it wll be at 205 ish around 3 o'clock as planned. 

Here is the color of the bark at this moment (out of focus but wanted door closed again)

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Starting to make my slaw and finishing sauce.  Mmmmmmmm I can almost taste it!

Scott
 
Decided to make my slaw and finishing sauce (Thanks SoFLAQuer)

Chopped 1/2 head of red and 1/2 head of green.  Added 4 chopped carrots

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The dressing.  This is 1/2C Cider Vinegar, 1/2C Mayonaise, 2 TBS sugar, 1 TBS black pepper, 1/2 TBS Celery seed and 2 cloves of garlic crushed

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All mixed up and into the fridge!!!

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Gonna go spray again.  Can't wait till this is in the pan ready to pull!!
 
BUTT IS DONE!!!!!  13.5 Hour smoke and she is a beauty. 

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Did I do something wrong?  No meat is left on the bone when I pulled it out
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Loving the color......had to try a little piece that "accidentally" fell off and it tastes perfect.  Can't wait to pull it and hit it with SoFLAQuers finishing sauce. 

Some adivce for the newbies......Read the threads on whatever it is you are going to smoke. Then read them again......then one more time.  Having done that myself this big ol butt wasn't scary at all for me.  Thanks to ALL of you the contribute and share your knowledge. 

Pull pics and of course a BEARVIEW to be added in short order. 
 
Excellent job!!

Has a really nice color bark, and by the look of the "pulling of the bone" it should turn out wonderful.

And you are right. What ever I want to smoke, I read up on it. Then read 2 or 3 more times. I even read it again while I am smoking.

Have not had a failure yet.

Happy Smokin'

Mike
 
Here are the final pics.  It came out GREAT.  Got rave reviews from the whole family!!!

Pulled and hit with the finishing sauce......yummy

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The plate.......sammie was PP, a little Sweet Baby Rays, Homemade coleslaw - along with some Sweet Potato Fries

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Damn right it was good
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Plenty of leftovers too!!

Scott
 
That butt sure is looking good! I've been looking for a good slaw recipe and think
I'll use yours( if u don't mind). Think a little horseradish in that will make it rock.
Time to get the butt out of the freezer for the weekend.
 
That butt sure is looking good! I've been looking for a good slaw recipe and think
I'll use yours( if u don't mind). Think a little horseradish in that will make it rock.
Time to get the butt out of the freezer for the weekend.
Use as you wish.  I agee a little fresh horseradish would lend a whole new level of flavor to the slaw. 
 
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