My first butt with Q view

Discussion in 'Pork' started by phil129, Jun 30, 2013.

  1. phil129

    phil129 Fire Starter

    Smoking my first butt as we speak for an early 4th of July since Ill be working that day.  Found myself a nice 7# bone in on sale. Threw down some rub and its into the fridge for about 12 hours to soak it up in flavor town.  Rub is a brown sugar/ paprika base with SPOG and chili powder. 


    A quick rest(for the pork that is) before going in the smoker.


    Being that this is my first time smoking this cut of pork I decided to get started at midnight to give myself plenty of time so it will be ready for dinner on Sunday.  Pork is ready for the smoke.  Have the MES at 250-260 with a blend of oak, apple and hickory. Let the games begin.


    Updates to follow.  
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like a great start................
     
  3. phil129

    phil129 Fire Starter

    Well after a lot of coffee I managed to fall asleep but after 7 hours the butt has an IT of 154


    Its coming along great, getting some nice bark and the smell is fantastic.  My next decision, to foil or not to foil.  I suppose I will make that choice when it hits 165 or so.  Now onto more coffee, be back after these messages.
     
  4. Looks good so far. I never foil till i pull it out of the Pit. What is your target IT?

    Happy smoken.

    David
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good so far...keep the qview coming!

    Red
     
  6. phil129

    phil129 Fire Starter

    Yeah i think I'm gonna let it ride, sitting at 163 right now.  From all that I have read 200-205 sounds like the average IT to pull it and rest it for PP but by all means correct me if I'm wrong.  I have learned so much from reading posts here and look forward to learn as much as possible.

    Thanks

    Phil
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I like to take mine to 205* then foil and rest for 45 mins. to a hour then pull.
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is looking great. I have only done 4 pulled porks but was given some advice on SMF that worked great for me the last 2. Starting at 190F internal temperature, push a probe in and it should go in like it is butter. If not, go up another 5 degrees and try again. It seems to be about 205 that it hit for me.

    That being said, I would wait for someone more experienced to give a definitive answer with some experience behind it.

    Disco
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    While I was typing, you got that more definitive advice from DirtSailor! What he said.

    Disco
     
  10. phil129

    phil129 Fire Starter

    Thanks for all the advice everyone, that's what makes this forum so nice. Thanks for the tip about the probe Disco I will give that shot when it gets close.  Sitting at 167* right now, getting closer and I'm getting hungry.
     
  11. phil129

    phil129 Fire Starter

    And done!  After 18 hours I have achieved pork goodness.  Pulled it just under 200* and into foil and towels in the cooler for an hour. I was very pleased with my first attempt, gained a lot of confidence cooking a large piece like this.


    Now I know what bark is!


    Had to take a pic mid pull as I was afraid it would be gone before I got the chance.  Thinned out my homemade sauce with a little water as a finishing sauce as it was the only thing on hand.  Didn't need much just a splash.


    Plated on the fine china[​IMG]   with mac salad and a southwest style slaw.

    Thanks everyone for chiming in I appreciate it and thanks to everyone that posted up their own recipes it helped me out a ton.  I enjoyed it and more importantly my wife and son enjoyed it.

    Phil
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks great!
     

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