Live from Denver -- w/Q-View

Discussion in 'Pork' started by schoolbob, Oct 9, 2009.

  1. schoolbob

    schoolbob Newbie

    It is a chilly morning here in Denver, CO. I woke up and poured a cup of coffee; The pork shoulder went on the smoker at 9am -- the morning dew is still frozen to the ground. Seven and a half pounds of gristle-filled meat will be falling apart in around 12 hours. The smell of the smoke is already turning on my ravenous instincts.

    More q-view to come, as the battle progresses!


    Well, all finished! Took about 15 hours including resting in the cooler and pulling. The weather started turning on me once the meat hit 155*, and started a long plateau until 165*. In the nick-of-time the meat reached 165* and the beast came down upon me and my poor Master Flame with blistering winds and temperatures quickly dropping into the 20s. I knew I needed to make a move. I double-foiled and into a searing oven at 275 degrees. The Butt reached 200* at 9:00pm, a full 12 hours. Into the cooler in went for an hour and a half, pulled, SoFlaQuer's finishing sauce and into the fridge for lunch tomorrow!
  2. chefrob

    chefrob Master of the Pit OTBS Member

    so far so must be cold, i thought it was chilly here and i'm in phx!
  3. Looks good so far great way to start the morning with blue skies and blue smoke
  4. Not a bad start at all...
  5. schoolbob

    schoolbob Newbie

    Thanks y'all. I updated the first post with q-view in the post and how it went!
  6. gruelurks

    gruelurks Smoking Fanatic

    Looks like it came out well, and pulled well as well.
  7. blackened

    blackened Meat Mopper

    Nice and moist, looks great!
  8. cheapchalee

    cheapchalee Smoking Fanatic

    Nice, real nice. Great looking Q.

  9. speedway73

    speedway73 Fire Starter

    *20(sigh). I miss those cold fall/winter mornings like back home in MI. I so want to go ride sleds in Denver someday. And smoke some goodies too!
  10. rivet

    rivet Master of the Pit OTBS Member

    Real nice looking PPB you made there. Congratulations!

  11. schoolbob

    schoolbob Newbie

    Yeah, it was one of the best shoulders I have smoked. It turned out really nice considering I moved it to the oven....Thanks for the kind words.

    With respect to the weather, I am (and always will be) a Texas boy, and I don't much like the cold!
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Really looks good and tasty, good job.[​IMG]
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking smoke. Glad it all worked out considering your challenge with the weather. Love seeing that shot of the clean and dry bone. Good indication of a well done smoke.

    Where in Denver are you. I used to live downtown by the capital then out in Lakewood back in the early 90's.
  14. schoolbob

    schoolbob Newbie

    I am just about 5 minutes north of downtown. I like living near the city and making my neighbors drool over REAL BBQ. There is VERY LITTLE of it in Denver..
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Cool. I miss the mountains, but wasn't so crazy about the city itself. Big change for a kid from Iowa.
  16. Nice work Bob, the BB looks excellent. It was chilly that day, but I hear we set a record for lowest temp today! I'm livin in Arvada now, just moved up from Boulder after college. I'm about to throw some pork in the smoker tomorrow for the Bronoco's game. Just got the smoker a month ago, so I don't know how it will do in cold weather. Been great so far though. The one good thing about living near the city is all the ethnic markets. I was able to get the banana leaves, annatto seeds, and fresh corn tortillas, in one stop, for the puerco pibil dish(inspired by Riv and FIU) im making tomorrow. Hopin to see more from you soon, but one question quick: Have you noticed any differences in your smoking times up here at altitude? It just seems like my butts have taken a little longer up here and I haven't found much info on this so far. I understand the alt/temp conversions, I just don't want my meat to dry out and cook normally.
  17. schoolbob

    schoolbob Newbie

    Sorry for the late reply. I have the same smoker as you do, and I really enjoy not having to tend a fire if I am not in the mood.

    I will say that from a culinary perspective, water boils at a lower temperature, which affects mostly candy-making and baking. However, I do know that it takes me on average 1.75 hours per pound of butt (at 225*) instead of hours that I have experienced at sea level. With that said, I have begun (as of last year) started smoking my butts at 250* and have had much better success on the LP-fired smoker. I get a better bark and a shorter smoke time.
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking PPB...[​IMG]

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