First pork butts w/qview

Discussion in 'Pork' started by patcap, Nov 24, 2009.

  1. Picked up a couple of butts at Sams today. Going to smoke them tomorrow.

    Naked trimmed butts in a pan:

    Injected with a combination of cajun seasoning, local honey, lemon juice, and a little apple cider, and rubbed with lemon juice and cajun blast rub.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good so far. Looking forward to the finished qview.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like a good start...
  4. raceyb

    raceyb Smoking Fanatic

    Looks like you cut the entire fat cap off. I would have left some of that on to allow it to melt and baste/moisten the meat. The one on the right looks like it is almost double in size. I'd putt hat one in my hotter zone.

    Good luck and keep the pics coming.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    No reason to smoke the fat unless you plan on eating it just MHO. There is plenty of fat on the interior of the meat. It also allows more smoke to penetrate the meat.

    I can't imagine the one on the right being double in size, Maybe a few pounds larger, maybe my eyesite is better than yours. [​IMG]

    Good luck.
  6. meateater

    meateater Smoking Guru SMF Premier Member

    That injection sounds great! Mental Note to myself! Dont forget The qview. [​IMG]
  7. raceyb

    raceyb Smoking Fanatic

    It is my experience that leaving some of the fat cap on makes for a substantially moister piece of meat. That is MHO and the HO of a lot of others.
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Good luck with the butts by the way pat, they look great.
    Can you give a little more on that cajun blast rub? Never heard of it.
  9. It's a regional product. Made in Crowley Louisiana. They make several rubs seasonings and spritz product. I'm also gonna spritz it with the butter garlic spritz in the photos. This is the first time I've used the products, so I will report back once I taste the results.
  10. Looks like you are off to a good start...make sure to follow up with some pics of the finished product.
  11. On the smoker, and WE'RE OFF!!!!!!
  12. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Thats the way to get us going,,,,, cant wait to see the pics
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Looks like your off to a great start so go put them in the smoker and keep the Qview coming your doing a great job with both right now.[​IMG]
  14. treegje

    treegje Master of the Pit

    so far so good,look forward the result[​IMG]
  15. Okay the smaller butt I brought to 195 degrees and pulled. I also used a finishing sauce I got from the forums. The sauce really made it succulent.

    The larger butt I brought to 175 and I plan to slice it.

    I was very pleased with the outcome of this smoke. It took 12 hours for the smaller butt to get to temp and 13 hours for the larger one to get to temp. Smoked between 220 and 240 with a mixture of cherry, pecan, and sugar maple. Thanks for looking!
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  17. holdem

    holdem Fire Starter

    Looks great. When you smoke it in the pan do you lose some smoke flavor??
  18. I only put it in the pan after it reaches 165-167 degrees. I keep continuous smoke on it and it gets plenty of smoke flavor in the 6-7 hours before I wrap it. I put it in the pan with a little liquid so the meat doesn't dry out.

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