My VERY FIRST smoke - with QView

[candurin]

OK, with a lot of help and hand holding from this thread: http://www.smokingmeatforums.com/t/110875/amnps-incorrect-smoke-or-paranoia/20  , I managed to go at my very first smoke, a 7.5# Boston Butt.

Smoker all set to go:

I made a rub (no idea what I put in it, used a bit of each recipe I've seen for a pork rub) and applied it to the butt.  I used some honey and maple syrup to brush on the butt first and it helped the rub adhere.  Here's the butt after 12 hours of marinating with rub on top, along side my loaded AMNPS (1/2 Hickory & 1/2 Cherry):

in process:

The AMNPS ran out after 8 hours and I removed it from the smoker at 165F (additional 2 hours).  My wife and I were really hungry at this point, so I sliced some up really thin and we made sandwiches.  Unfortunately the meat was not very tender but it was EXTREMELY tasty!!!  Then put the butt in the oven (225F) until the internal temp was 205F (another 4 hours!!!). Again, at this point the meat was not able to be pulled.  So I allowed it to cool a bit and put it in the fridge.  Here is the butt out of the oven:

So, the next morning, I threw the meat in the crock pot (along with soflaquer's finishing sauce I made) and let it heat up slowly today.  We just ate it for dinner and it was AWESOME!!!! Moist, pullable, smokey and delicious:

All in all it was a great learning experience and I had the help and support of this forum to guide me (THANKS!!!).  I'll have to figure out why it wasn't so moist last night (no doubt becasue I was ready for it to be finished, not the meat).  Now I can't wait to go get a turkey and brisket in my new smoker.

To make it even more rewarding, my 2 year old ate that entire sandwich that I photographed.

 

[thebarbequeen]

YAY for you!!  looks beautiful, especially that juicy sammie!  When it come to falling off the bone tender, the time it takes varies. It's done when it's done, but foiling and resting for a few hours can really make a difference in how it pulls.  Patience and plenty of beer, Cheers!

 

[Bearcarver]

Wow!!!!

That's a big sammy for a 2 year old!!!  It must have really been Great!!!!

Bear

 

[justpassingthru]

Congrats on your first smoke, that sammie looks delicious.

Gene

 

[alblancher]

Ice chest time goes a long way to making pork pullable.   After removing at 205 IT, place the butt wrapped in foil and towels in an ice chest for 4 or 5 hours.  The pork should draw some liquid but it doesn't hurt to add a bit of finishing sauce to the foiled butt.

Did you foil at 165?

 

[teeznuts]

congrats!

 

[candurin]

Ice chest time goes a long way to making pork pullable.   After removing at 205 IT, place the butt wrapped in foil and towels in an ice chest for 4 or 5 hours.  The pork should draw some liquid but it doesn't hurt to add a bit of finishing sauce to the foiled butt.

Did you foil at 165?

Yup.  I foiled at 165F but did not let it rest in a cooler.  I will definitely do that next time!  I will also start the process the night before so the cooler rest takes place before dinner.

I also have to install an HD camera inside the smoker.  I almost handcuffed myself to the sofa so that I wouldn't open, sniff and stare into my smoker.  I now see why the digital MES with a window would be AWESOME!

Bear, I got really close up for that sandwich!  Camera adds 10 pounds!  He's got an appetite for a little guy.

 

[roller]

More than one way to skin a cat....as long as you liked it...nice job !!!

 

[SmokinAl]

Glad your first smoke turned out so well!

Excellent looking PP!