First butt with qview: semi-real time

Discussion in 'Pork' started by bbud55, May 9, 2009.

  1. bbud55

    bbud55 Newbie

    Good morning everyone. I finally feel like I have things under control here. This is my fourth smoke and it has been constant change on every one. I did a recent mod that I will review in a different string but I'm doing this smoke in my square vertical Brinkman with a gas conversion.

    Started a day ago by applying a rub I got from SMF (can't remember whose now, but thanks!) and letting the wrapped up meat sit in the fridge for a day. My daughter was standing at the counter drooling, asking if it was ready with only the rub going on!

    This thing is huge...around 12 lbs. My eyes and stomach were bigger than my smoker, I think. I placed the meat in the smoker at 4:30 am and will probably be on here updating at 10:00 pm if the cooking times I'm seeing on other peoples posts are accurate.

    I'm using a mix of hickory and mesquite for smoke in the can/foil method. I have to say that smoke has been a challenge. I've been trying to get the "Thin Blue" but never having seen it, didn't know what I was looking for. The gas conversion seemed to do the trick, allowing me to use the can and controlling the oxygen getting to the wood. I'm watching the thin trail of smoke and hoping I'm getting it right this time. Looks better than the billows of cumulonimbus clouds I was getting before.

    On to the pictures. Here is the meat just out of the fridge.




    The temps are up to 72 degrees after 2 hours. A little while to go! I'll post more as things progress.

    Brent
     
  2. bbud55

    bbud55 Newbie

    ....update....120 degrees after 4 hours.
     
  3. pinkmeat

    pinkmeat Smoking Fanatic

    Updates? Need pics!
     
  4. bbud55

    bbud55 Newbie

    9 Hrs. @ 158 degrees...photos when I foil. Spritzing once an hour with 1/3 dark rum and 2/3 apple juice. Keep on going baby!!
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    You should be past the 140 mark after 4 hours. What temp are you cooking?
     
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    Waiting on the Q VIEW. Did you hit the plateau? [​IMG]
     
  7. bbud55

    bbud55 Newbie

    Ok, it took 11 hours to hit 165. Foiled it with some of the rum/applejuice mixture.

    PignIt, it was 38 degrees when I started and the smoker temps were lower, around 210. Plus, it is a pretty large piece of meat. Never done this before so I don't have any way to judge. Funny thing is that my digital and the brinkman door thermometer run pretty close and it has been between 225 and 250 the rest of the time.

    werdwolf...I don't know about the plateau. It took quite a long time between 150 and 165. Is there a temp range where the plateau happens?

    Here it is. Sorry for the foil. I almost forgot to take the picture. I was fired up to get it foiled and back in the smoker.




    The bone is starting to separate..




    Alright...time to wait, I guess. It's currently at 168. Patience is a virtue...patience is a virtue...
     
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That is really lookin Shweeeeeet! It will be worth the wait. The general rule of thumb is you don't want a piece meat to be between 40 degrees and 140 degrees for more than 4 hours. I've had them partially frozen in the middle so I wouldn't start counting down my time until the internal actually hit 40. Just something to be careful of especially with a coal burner. Lookin good.
     
  9. pinkmeat

    pinkmeat Smoking Fanatic

    Throw it in the oven so you can eat before 9pm tonight!
     
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I will only smoke a butt for 10 or 11 hours. If it isn't where I want it by then.... into the oven she goes. They all have turned out great. I've pulled them off the smoker at 170 and slapped them in the oven at 350 degrees and started eatin in an hour and a half. I know there are folks that spend days... and weeks cookin a butt. I just don't ever have that kind of time. If it aint done in the smoker in 10 hours.... off to the oven.
     
  11. bbud55

    bbud55 Newbie

    Well, you got me thinking...its at a little over 12 hours and 180 degrees. I guess I'll do the oven thing and get this over with.
     
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looking good!
     
  13. rivet

    rivet Master of the Pit OTBS Member

    Outstanding effort and results, sir! Keep us posted with the final foods [​IMG]
     
  14. bbud55

    bbud55 Newbie

    I finished it in the oven for about an hour at 350 degrees, let it sit for about 45 minutes, cleaned the fat and other stuff while pulling and sat back and watched the kids go to town. Of course the wife and I had just a little bit, too. It turned out wonderful. I have about 5 pounds of meat to eat through the weekend and some leftover to share with some people at work.

    The final result!!
     
  15. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeet!
    [​IMG]
     
  16. pinkmeat

    pinkmeat Smoking Fanatic

    That ALMOST looks like the sarcastic clapping family on SNL years ago, lol
     
  17. bbud55

    bbud55 Newbie

    Sorry...I can't post a picture. I keep getting "error on page". I restarted the laptop and no go. I'm too tired to figure it out tonight. Thanks for all the kind comments, info and suggestions. It was well worth the time and effort. I'll try the photo's again later.
     
  18. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good even without the final pic. Congrats on a great smoke.
     

Share This Page