Easter butt w/ Qview

Discussion in 'Pork' started by thsmormonsmokes, Apr 8, 2012.

  1. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Fired up the smoker last night at about 11:00.  In went an 11 lb pork butt, dusted down with Jeff's rub at about 11:20.  It's been in 15 hours now.  It would probably be ready to finish, but I got tied up at church and my firebox ran low on fuel so my temps dropped way too low.  The IT hovered at 188 for a while and never dropped, so I don't think it's anything to worry about.  Otherwise it would probably be ready to come off right now.

    Here it is on the first leg of its journey.

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    After 13 hours.  Smoke wood is hickory chunks.  I giggled like a school girl when I saw the bark on it:

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    Now I've got drumsticks and a few thighs, also seasoned with Jeff's rub in cooking.  They've been going about an hour now. 

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    For the ABTs, I put a slice of super sharp cheddar from a local dairy outfit in the boat, then packed the rest in with cream cheese mixed with diced button onions.  I'm very much looking forward to those.

    And on top of all this, it's about 70 degrees and sunny outside right now.  Happy Easter and thanks to everyone because there's no chance I'd be producing Q worth showing to anyone without everything I've learned here.  For a hack, I'm pretty happy with the results. 

    I'll have some follow-up Qview when I've got pics of it all when it comes off.
     
    Last edited: Apr 8, 2012
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    your making me hungry, looks good
     
  3. bsmhaze

    bsmhaze Fire Starter

    Looks awesome...get in my belly!!
     
  4. s2k9k

    s2k9k AMNPS Test Group

    That's what I like to see....a fully packed smoker! That's Awesome!
     
  5. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Those ABTs?  Mercy.  Whoever came up with that idea is a genius. 

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    The (mostly) finished products.  -I tossed the chicken on the grill to finish them off.  That was some of the best chicken I've ever done.  Perfect combination of smoke and grill flavors. 

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    I foiled the butt and let it stand for about 40 minutes.  I wanted to let it stand longer, but I had hungry family descending on the kitchen like a swarm of locusts (apropos for Easter weekend, I suppose) and I was getting pretty impatient myself.  I was a little worried because parts of the bark looked like very charred sugar and I was worried it would be really bitter.  But it was killer in the taste column, so I guess that's all that matters.

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    My sister in law did deviled eggs.  Smokey paprika is outstanding with them.

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    Then I touched the pork with a fork once or twice, and the thing just about fell apart on its own.  I don't want to brag, but it was really, REALLY good.

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    Again, thanks a ton to all the contributors on this site.  I had made a few attempts at Q before stumbling onto this site and my family politely ate it, but not because they enjoyed it.  Everyone was going back for seconds on everything today, so I must have learned something.  I'm sure I'd still be turning out barely edible stuff without all the info I've found here. 

    -My family is pretty thankful for me finding this site too.
     
  6. Full smoker looks great! Outstanding looking spread. Try smoking the eggs and then making deviled...they are out of this world!
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      That's a great looking spread! Nothing like a full smoker. Jeff's rub is great on chicken. Have you tried his sauce on pulled pork? Awesome!

    Mike
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Oh man send me a plate with all of it - Awesome 
     
  9. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Smoked deviled eggs?  You've got my attention.  Please explain.
    I love that sauce on pulled pork.  I love that sauce on just about anything, really.  My 9-year-old nephew was dipping his rolls in it he liked it so much.  I even went a little heavy on the cayenne in this batch to kick it up a notch.  Kid loves the heat.
     
    Last edited: Apr 9, 2012
  10. big sexy

    big sexy Smoke Blower

    Great smoke.  I'm doing PP and ABTs this Friday myself.  Will remember to take pics and get them up here.  If mine turns out as good as yours looks I will be happy!
     
  11. scrappynadds

    scrappynadds Smoking Fanatic

    [​IMG]pulled pork............yum yum
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice Job!... I too put out marginal Q before coming here. I still have so much to learn...JJ
     
  13. I should have been there. When is the next one?............[​IMG]
     
  14. That is one beautiful Easter meal!!

    Gotta love those long....................slow..................pork butts!

    Great Job.

    BTW, last time I made deviled eggs, I cold smoked 1/2 dozen of the hard boiled, peeled eggs first before cutting and making the "deviled" part.

    They were outstanding!

    Semper Fi,

    Bob
     

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