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.
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.
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.
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.
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.
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.
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.
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.
