No Foil Butt (Qview)

Discussion in 'Pork' started by raptor700, Mar 11, 2012.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    I did a no foil butt today for dinner.

    It was only about 4lbs. Smoked for 6 hours at 250º with lump and cherry. Pulled at 178º IT for slicing.

    Here it is resting, the bark was very crunchy and delicious.

    [​IMG]

    Man this thing was juicy

    [​IMG]

    A sliced pic

    [​IMG]

    The wife thought it was to pink, so she threw hers on a hot skillet for about 4 mins.

    Here's a pic of hers.

    Homemade Buttermilk Biscuits (by me), fresh corn, chicken & rice, candied yams, deviled eggs, and you have to have some

    Mac & Cheese in the south.

    [​IMG]

    Thanks for checking out my Qview

    My buddy AL will agree,No foil is the way to go
     
  2. gyeakle

    gyeakle Fire Starter

    Fresh corn .....  Just not right .......  lol
     
  3. You wanna talk about a challenge, try looking at that plate while sitting at your computer eating a salad.  [​IMG]   Someone come wipe off my keyboard, I'm headed to the fridge to find some real food now.  Great job!
     
  4. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    lookin good right there, I like the sear on the wifes slice.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man o man Rap that sucker looks amazing! I'm going to have to try one sliced next time. I have always pulled them, but yours looks so good I will just have to slice the next one. Great job Buddy!!!
     
  7. frizzlefry

    frizzlefry Smoke Blower

    That looks exponentially delicious!  I think I'm in love.
     
  8. That looks amazing! No foil is awesome! Going to do 2 this week, one for PP and one for slicing! Great job
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Way to go Raptor........[​IMG]  , going naked the whole way is my only method (so to speak). It always seals good and devevops a GRAND Bark on all I cook[​IMG]. The 'No Peeky' thing helps too...

    Have fun and...
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks great.  Nice plate
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks everyone, it turned out better than i planned.

    I will definitely be using this method again. The bark was nice and crunchy and cooking to an IT of around 180º really helps take some time off of the smoke.
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    I almost missed this thread

    Rap i have to say ,you got a nice juicy but ............................ for dinner [​IMG]
     
  13. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    I missed this one too......awesome Rap. I like the Idea of the hot sear on both sides to crispen up the pork steak.......It sure looks tasty

    Joe
     
  14. scrappynadds

    scrappynadds Smoking Fanatic

    WAY TO GO.........looks great...............[​IMG]
     

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