Pulled Pork in middle of moving w/ QView

Discussion in 'Pork' started by gclark, Nov 19, 2013.

  1. Hey everyone - we are in the middle of moving and have been stuck in an apartment for the past 3 months.  I have been going crazy for some bbq.  So we are day 3 into our move and I have some pork shoulder going in the MES tomorrow.  It is a little over 7lbs and working towards good results.


    I am using the rub recipe I ordered from Jeff.


    It is all wrapped up and resting the fridge for the evening.  I received my Maverick 732 today so really hoping for good results with this new tool.  I have smoked butt in the smoker before but realize I was not doing it 100% correctly.  After reading post after post on this site I feel more confident and should be getting even better results.

    Stay tuned for more qview and progress updates tomorrow.

    --Geoff
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am watching. Bet it will be great.

    What temp are you going to smoke at?

    Foil or no foil?
     
  3. In the past I have done around 225 and foil at x amount of time.  What I have learned from this site is to do the foil at IT 165.  Any thoughts good / bad about using foil?

    --Geoff
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I dont foil, it makes for great bark.

    I also go around 275 for temp as it cuts down on cook time.

    But people cook butts many ways, thats just how I do mine.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Three months with no Q! Cruel and unusual punishment if you ask me. I'd bet a dollar you are going to love this pork.

    Disco
     
  6. yardbird

    yardbird Meat Mopper

    I just pulled 2 butts about the same weight. Smoker temp about 270 -275 and they were done in 7 hours. Haven't pulled them yet but will be doing so in about 10 minutes. No foil this time. The bark is awesome. Wrapped in foil when I took them out of the smoker to rest them for about an hour before pulling. 

    Seems I'm learning that low and slow works fine and 275-ish ALSO works fine. Only difference I've found so far is that they get done faster at 275. Taste and texture has been the same either way.
     
  7. scootermagoo

    scootermagoo Smoking Fanatic

    Yes sir.  Butts are very forgiving and hard to eff up.
     
  8. I have had mine in since about 7:30 this morning. Cooking temp have been between 225-235. Internal temp is currently 153 @ 2pm. Should be going in foil shortly.
     
  9. jayj123

    jayj123 Fire Starter

    X2 - Always did mine at ~275 on the grill until I got the smoker. Read all over here about cooking at 225. so I tried that the first couple of times. After having to go 16 hours one time with no difference in the flavor and texture of the meat, I'm back to 275 and even bumping up to 300 to finish sooner. Maybe when I retire and have all day and night to kill, i'll go back to super low and slow....
     
  10. I will try the 270-275 next go round to see what it is like.  Thanks for the tips.
     
  11. Ok it turned out great.  I had to pull it early since the family was giving me those hungry eyes.  Definitely going to try higher temps next time to save some time.

    Pre wrapping


    After foil


    Onto the next one :)
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's great.

    Glad it turned out good.
     

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