First Smoke (Boston Butt) (Now with QViews)

Discussion in 'Grilling Pork' started by sodak, Jul 14, 2013.

  1. sodak

    sodak Newbie

    I did my first butt today on my MES 40.  Bought a 6 pound boston butt I picked up at the butcher shop.  While I seasoned my MES 40 for the first time I put the temp gauge I had in my grill into the smoker to see what the temp difference was.  This morning I got up at 6:15 started the MES to warmup and pull the butt out of the fridge to let it warm up for a couple of minutes before I started it.  7:00 it was in the smoker and everything looked like it was going great.  About 3 hours in I stuck the temp probe into the butt and the temp was already well above 140 degrees and I knew I needed to get ready to wrap it (I used foil pan and covered tightly).  By 1 PM the but was already at 190.  I thought that was a little quick so I pulled my grill thermometer out and it evidently was broke because the needle dropped to zero.  So I dropped the temp on the smoker down to the 240 it was suppose to be to start but couldn't slow down the heating of the meat.  So I took the butt out when it hit 200 IT (checked with meat probe and thermometer and put in a cooler with towels all around it.  Is there any problems with it cooking so fast even though I made sure it the IT was where it should be?  I ordered a Maverick ET732 that should be here Wednesday so I hopefully don't have this problem again.  Thanks for the help.


     
    Last edited: Jul 14, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds fine, but it'll be much better when you know what's really going on, with that ET 732.

    Bear
     
  3. sodak

    sodak Newbie

    I don't want to take it out of the cooler till I 'm ready to pull it.  I will get one before I start pulling it and after it is pulled.  

    Also, does anybody have a vinegar PP recipe (Eastern North Carolina)?  I have seen some on here but they all seem to have ketchup on it.  I am use to it being a clearer sauce that you just need to put on a little bit to get the flavor.
     
  4. 1 cupwater
    1 cupcider vinegar
    1 tablespoonsugar
    3/4 teaspoontable salt
    1/2 teaspoonground black pepper
    1/2 teaspoonred pepper flakes

    David
     
  5. sodak

    sodak Newbie

    I added some QViews in the original post.  

    Took it out of the cooler and helped the wife pull it.  Put it in a container and poured the juice from the pan over top of it so it wouldn't dry out when we reheat it.  Tasted good as I kept sneaking pieces during the pull.  LOL  

    Now on to the baby back ribs.  I will be trying those out Thursday,
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup!!!----Definitely looks Great from my house!!!

    Bear
     
  7. gadsden 1

    gadsden 1 Fire Starter

    Looks delish!  I would recommend putting the drippings in the fridge until the fat congeals on top, then scrape it off and THEN pour the uber-delicious brown liquid gold on the PP.

    Works very well.....learned that tidbit from BearCarver!

    [​IMG]
     

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