Pork Shoulders and Brisket Flat w/QView

Discussion in 'Pork' started by holy smokes, Jun 11, 2009.

  1. Hey all,
    Did my first long cook on the ProQ Excel 20 a few weeks ago.

    Charcoal ring filled with lump, chunks of Cherry and Oak and whiskey chips.
    Tried a new method with the coals this time.
    Lit 20 coals in chimney, then once they were ready, dumped into center of ring and removed coffee can.


    Prepared a pork shoulder picnic with Bad Byrons and injected it with a pear nectar mixture. Rubbed the boston butt down with Dizzy Dust and injected it with an Apple juice mixture.


    Slathered and rubbed the 5 lb brisket flat with Blues Hog/Black Barts combo rub and, since there was very little fat on it, covered with a sheet of pork fatback.


    Everybody in the smoker! Brisky on the bottom.


    Temps fluctuated a bit, but I am still learning this baby.


    Brisket ready! I couldn't wait to taste it.


    More Brisket pics:


    Placed the shoulder and butt in pans and foiled around 165.
    Spritzed with apple and pear juices and back into smoker.

    Finished products:

    Shoulder:


    Boston Butt:


    They were then wrapped in foil, thrown in a cooler with a bunch of towels and crumpled newpaper and pulled and served 4 hours later at a Church BBQ breakfast. (gotta see if anyone took pics that morning)

    This was a lot of fun.
    I cant wait to smoke the other half of the butt next week!

    Hope you enjoyed the QView!

    Holy Smokes aka Kevin
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Kevin - that was a mighty fine job on the brisket and butt! The smoke ring you got on the beef was a rich pink color so I bet that tasted great! Points for your excellent work!
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Church BBQ breakfast, well it sure looks like something to sing praise about! Great job, brisket looked delicious. Any pics of folks enjoying your Q at the breakfast?
     
  4. Thanks Sumo,

    It came out pretty good.
    I've tasted better.
    Got a couple of things I want to try differently next time.
    I'm still learning. This board has been a great resource and encouragement for me.

    Holy Smokes, AKA Kevin.
     
  5. I believe someone took a snapshot of the menu and the spread.
    I'll ask the person who hosted the breakfast.

    Holy Smokes AKA Kevin
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job, Kevin. [​IMG] It all looks great.
     
  7. rivet

    rivet Master of the Pit OTBS Member

    Awesome smoke Kevin, nice! Where'd you get the sheet of fatback?
     
  8. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks great Kevin. thanks for the nice q-view....Nice job
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I love the sheet of fatback! Brisket and pork look great - congrats on a successful cook.
     
  10. div

    div Smoking Fanatic

    Looks tasty as Hell [​IMG]
     
  11. Thanks Rivet,

    I stumbled upon at my local ShopRite Supermarket.
    I was trying to find Lard or Manteca.
    I went to 4 different stores.
    I guess they don't make it any more with all the concern about polyunsaturated fats.

    Holy Smokes, AKA Kevin
     
  12. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Good job Kevin!
     
  13. billbo

    billbo Master of the Pit OTBS Member

    Fantastic job Kevin! Noce smoke ring on the brisket.
     
  14. smokingscooby

    smokingscooby Smoking Fanatic

    Great Job Kevin. Looks like some mighty tasty meat there[​IMG]
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice work Kevin!

    Pear nectar? How was that? I love drinking the stuff, sounds like it would be really nice with pork. Better than apple? Curious minds want to know.
     
  16. Thanks Dude,

    My tests were inconclusive probably because I used different cuts.
    If I tried it on both halves of the butt, I probably could accurate report my findings.
    Both were moist, the shoulder had a better smoke ring the butt had more flavor.
    That just means that I got to do this all over again!

    Holy Smokes, AKA Kevin
     

Share This Page