My first Boston Butt (with QVIEW!)

Discussion in 'Pork' started by wbrian, Jan 15, 2011.

  1. Hi All,

    First off,m thanks to everyone who helped me along with this.  The info here and on my inquiry thread was invaluable in my getting this right!  I did a 10.6 LB Boston Butt which I'd gotten on sale and had frozen. 

    Rubbed it with Jeff's rib rub (which I find is GREAT on everything I've tried it with so far!) over yellow mustard.  Rubbed it in pretty good, then threw some extra on "just in case"...

    Put it in around 2AM trying to keep it around 220 in my Brinkmann Vertical Charcoal.  Di fine through the night, but early AM started having trouble keeping temp up.  Added a fresh chimney and some hickory and was back in business.  But I find that adding new coal to the unit causes me to lose the ability to keep the temp up.  Not in a recovery way type of thing, but not as long a smoke as when I first get things going with a minion start.  So after nearly running out of coal keeping the temps up.  I moved it into the oven after about a 9-1/2 smoke.  Kept it at 250.  I foiled at 160. back in the oven until it hit 170 (don't know why I did this), then doubled the foil and toweled it and into a room temp cooler for 2.5 hours.

    Man it was yummy!  My wife is starting to really love my new hobby.

    Here's the QView (And I'll try to post a "QMOVIE" too!)

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    I'll post the video as soon as it gets uploaded to Vimeo...



    Thanks!

    Brian
     
    Last edited: Jan 14, 2011
  2. Looks Great, Nice Smoke Ring...
     
  3. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    [​IMG]

    Now your butt looks awesome and I know it tasted good specially with Jeff's rub. So where are you I know a Brian Murphey in Jax's. 
     
  4. nice job!!vey nice smoke ring!
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks great........ nice ring and a video with the Q. even better
     
    Last edited: Jan 14, 2011
  6. Nice job Brian, looks really good.
     
  7. realtorterry

    realtorterry OTBS Member SMF Premier Member

    170 huh? Never tried that temp? I take it you sliced it.
     
  8. Not me, I'm in Virginia Beach.

    Brian Murphy is kind of like the Irish John Smith...

    Later,

    B.
     

  9. Yeah, sliced it.  It was amazing.  It both sliced and fell apart.  the best of both worlds!

    Man, had it as pulled pork this afternoon.  I could do it again for dinner tonight (and I might!)

    B.
     
  10. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Looks really good. I have always pulled the pork. Next time I might try slicing it. The video was a nice touch.  [​IMG]
     
  11. bearcarver

    bearcarver OTBS Member

    Looks real good Brian!

    I never sliced one either---Might have to try it.

    How tender was it at 170˚?---Nearly fall apart?

    Nice little video too!

    Thanks,

    Bear
     
  12. It was wonderfully tender.  The ends of it was nearly fall apart like PP would be.  as I moved in it was a tad firmer, but butter knife tender, to be sure.
     
  13. bearcarver

    bearcarver OTBS Member

    HMMMmmmm,

    Wheels turning in Bear's head........

    Thanks for the info,

    Bear
     
  14. Brian I wonder if your meat thermometer was correct. Not that they are all the same but I tried one at 175 when I was first starting out and it was tough.
     
  15. When I first started smoking in November, I checked my digital in boiling water and it was only off by 2 degrees. So, might be different tastes at play, too...
    Later,
    Brian
     
  16. chefrob

    chefrob OTBS Member

    az
    try it in ice water..........don't know what yer elevation is but water boils at different temps at different elevations.
     
     

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