My VERY FIRST smoke - with QView

Discussion in 'Pork' started by candurin, Sep 2, 2011.

  1. candurin

    candurin Smoke Blower

    OK, with a lot of help and hand holding from this thread:  , 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.
  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    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!
  3. bearcarver

    bearcarver Smoking Guru OTBS Member


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

  4. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Congrats on your first smoke, that sammie looks delicious.

  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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?
  6. teeznuts

    teeznuts Master of the Pit

  7. candurin

    candurin Smoke Blower

    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.
    Last edited: Sep 2, 2011
  8. roller

    roller Smoking Guru SMF Premier Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad your first smoke turned out so well!

    Excellent looking PP!

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