Pork Shoulders and Brisket Flat w/QView

[holy smokes]

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

 

[sumosmoke]

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!

 

[fire it up]

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?

 

[holy smokes]

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.

 

[holy smokes]

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

 

[irishteabear]

Nice job, Kevin.

It all looks great.

 

[rivet]

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

 

[cajunsmoke13]

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

 

[ellymae]

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

 

[div]

Looks tasty as Hell

 

[holy smokes]

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

 

[bigbaldbbq]

Good job Kevin!

 

[billbo]

Fantastic job Kevin! Noce smoke ring on the brisket.

 

[smokingscooby]

Great Job Kevin. Looks like some mighty tasty meat there

 

[the dude abides]

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.

 

[holy smokes]

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