Q'View Yesterday's Smoke

Discussion in 'Pork' started by the_selling_blues_man, May 3, 2009.

  1. Two Boston Butt's, covered in yellow mustard and a homemade rub. Hit the smoker at 8:00 AM.



    Smoked at 230 degrees with Royal Oak Lump and Hickory.



    Added a whole pork loin (cut in two) at 12:30PM.



    Pork Loin was done at 5:30 PM for a dinner party. This was my 1st pork loin on the smoker. Excellent!



    The two Boston Butt's stalled at 165 degrees for 3.5 hours. They didn't finish on the smoker until 8:30. Went into the cooler for two hours (so I could watch Ryan Newman get a fourth place finish).



    The finished product.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Nice looking Q you had going. I just recently did my first pork loin in the smoker and it was delicious.
    Great job and love that deep pink color.
     
  3. Looks tastey!
     
  4. rivet

    rivet Master of the Pit OTBS Member

    Very nice! I'm sure you had many compliments on your smoking skills and probably have gotten hooked for a few more events. It's all good though, no worries!

    [​IMG]
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking smoke. Congratulations.
     
  6. rancid5653

    rancid5653 Newbie

    Im hungry now!!!!!!! great looking Q...... thanks for sharing...
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, wish the pics were larger though.[​IMG][​IMG]
     
  8. bigsteve

    bigsteve Master of the Pit

     
  9. ohm

    ohm StickBurners SMF Premier Member

    Very nice thanks for the Q-Views. I bet there were not may left overs.
     
  10. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Looks great!
    I did a 5# butt this weekend (my first one) , very similar to what you did, stalled at 155* for three hours, so finally I pulled it and put in a 250* oven for another hour, temp reached 195 or so, it was really good but could've been better. We didn't eat until 8:30. Next time I will be getting up at the a$$ crack of dawn and gettin it goin.
     
  11. nemisportsman

    nemisportsman Newbie

    Ditto!

    Great from what I could see, just remember us old farts w/bifocals!!
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job. [​IMG] I vote for bigger pics too please.[​IMG]
     
  13. scubadoo97

    scubadoo97 Smoking Fanatic

    Ditto. Nice job
     
  14. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]
     
  15. pinkmeat

    pinkmeat Smoking Fanatic

    Next time try cooking at 250. It will help speed things up a bit. It's not hot enough to dry anything out, so it may be worth a shot.



    BTW--Everything looks awesome!
     
  16. Tough crowd. Here are the bigger pics. Sorta new to this pic posting thing!









    This was my first pork loin on the smoker but not the last. The taste was unbelievable!!!!!!!!!!
     
  17. nysmokes

    nysmokes Fire Starter

    How many pounds were the pork butts? A long day, but looks like it was worth it!

    The Pork Loin looks awesome!
     
  18. the two Boston Butts were both between 8 & 9 lbs. The whole pork loin was 11-12 lbs. Smoked with Royal Oak Lump and hickory.
     
  19. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a fine looking smoke. Thanks for the pics.
     

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