My first Q-View Pulled Pork, Brisket, Fatty, and a Chicken Roll

Discussion in 'Pork' started by simondsjt, Feb 12, 2008.

  1. simondsjt

    simondsjt Fire Starter

    On Sunday, I fired up the smoker around 7 am to smoke a 7.75lb beef brisket and a 4.3lb pork butt. This was my 2nd smoke but my first Q-View. I also did a chicken roll and a Fatty. I used Royal Oak lump hardwood charcoal and hickory wood chunks. My smoker runs a little hot near the firebox but I had a temperature of about 250-275 most of the day. On the opposite end of the smoker I was maintaining 200-225 heat. I put the brisket and butt over there on the cooler side.

    Here's the chicken roll and the JD Sage Fatty. The chicken roll has ham and cheese in it and is wrapped in bacon. The Fatty is stuffed with cheese, onion, bell pepper,and some garlic. This was for lunch. I read about both of these here and thought I'd give them a try. I also bought some jalapeños to try ABT's but both the baby and the wife came down with the flu and I just couldn't handle the baby and the japaleños.

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    Around 3pm, the Pork Butt hit 170 degrees internally. I pulled it off the smoker and wrapped it in foil and put it back on. It hit 200 degrees around 6pm. I then took it off the smoker and wrapped it in more foil and a towel and put it in a cooler for about an hour. After that, we pulled the pork. We took the juice in the foil and put in a pot and added some onion, garlic, BBQ sauce, some burnt parts, and some of the rub we used. That was dinner last night.

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    Around 7pm, the brisket hit an internal temperature of 170. I wrapped it in foil and a towel and put in a cooler and let it sit for an hour. At 8pm we began to slice the brisket. It tasted awesome.



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    I learned a lot from reading this site. Thanks for all the tips and tricks. This weekend, I think I'm going to give Ribs a shot and try the ABT's.
     
  2. cman95

    cman95 Master of the Pit SMF Premier Member

    Great looking grub!! Good on ya!!
     
  3. Great job on the grub,it's makin me hungry.Excellent job on the qview.[​IMG]
     
  4. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Great looking smoke!!
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Nice job! Brisket rules!
     
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Great job! Congrats on the successful smoke.
     
  7. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    After seeing your Q-VIEW nothing comes to mind but "YUMMY"!!!!!
     
  8. bigronhuntalot

    bigronhuntalot Fire Starter

    Love to see the Q-view. It looks excellent and CONGRATS.[​IMG]
     
  9. j-rod

    j-rod Fire Starter

    Looks great, I am really interested in the chicken roll, how did you do it? Also, what type of rub did you use? Something commercial, homemade?
     
  10. av8tor

    av8tor Meat Mopper

    Well done Simon
     
  11. jmedic25

    jmedic25 Meat Mopper OTBS Member

    Very good!! Thanks for shareing
     
  12. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Sure don't look like rookie results! Great Job. I tried the 3-2-1 ribs last weekend, you won't be sorry!!!
     
  13. shenk

    shenk Fire Starter

    Looks good simon. Any fatty is a favorite!
     
  14. gramason

    gramason Smoking Fanatic OTBS Member

    Looks great, everything looks tasty.
     
  15. hey great photos. im also interested in the chicken roll. Did you buy it from a butcher/supermarket like that or prepare it yourself?

    cheers
     
  16. low&slow

    low&slow Smoking Fanatic OTBS Member

    Excellent looking q-view!!!! That brisket looks like it has a perfect bark on it. And that chicken roll looks VERY interesting.
     
  17. kookie

    kookie Master of the Pit OTBS Member

    Good looking grub.............. Looks tasty.................
     
  18. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    wow looks good! also interested in the chiken roll.
     
  19. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Pretty Yummy. Any left over?
     
  20. simondsjt

    simondsjt Fire Starter

    Thanks ya'll! I found the Chicken Roll recipe here and thought I'd give it a try:

    http://www.smokingmeatforums.com/for...t=chicken+roll

    What I did was take 2 boneless skinless chicken breasts and filet'ed them. I then opened htem up and wrapped them in saran wrap. Then I took a rolling pin to them to flatten them out some. Then I took some luncheon meat (he said ham but all we had was turkey) and some cheese and layered them up. Chicken -> Cheese -> LunchMeat -> Cheese -> Chicken -> cheese - Lunchmeat.

    Then I took 5 pieces of bacon and laid 4 across 1. I put the chicken stack on the bacon and rolled it up and wrapped it in the bacon. I used toothpicks to help hold it together. i put it close to the firebox where my temperatures were higher and cooked it for about 2 hours or until the breasts were 160.

    Next time I'll do more than one Chicken Roll and more than one Fatty. I'd never had either and thought I'd try them. I think my next Fatty is going to be italian sausage with some mozzarella, bell pepper, onion and garlic.

    I have found a ton of ideas perusing the forum. I really appreciate all the help on here.

    Jason
     

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