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View Full Version : Pork Shoulders and Brisket Flat w/QView


Holy Smokes
06-14-2009, 06:53 PM
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.

http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1903.jpg

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.

http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1904.jpg

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.
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1905.jpg

Everybody in the smoker! Brisky on the bottom.
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1906.jpg

Temps fluctuated a bit, but I am still learning this baby.
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1908.jpg

Brisket ready! I couldn't wait to taste it.
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1910.jpg

More Brisket pics:
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1912.jpg

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

Finished products:

Shoulder:
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1914.jpg

Boston Butt:
http://i300.photobucket.com/albums/nn28/kevlinc/Memorial%20Day%20Weekend%20Smoke/100_1916.jpg

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

igolf2
06-14-2009, 07:02 PM
Great smokin session Kevin - everything looks fantastic!

smalls65
06-14-2009, 07:06 PM
Looks Good!!!!!!!!!

bigdogphin
06-14-2009, 07:09 PM
What rub turned out better the Bad Byrons or the Dizzy Dust or could you tell the difference?

Everything lookes awesome by the way.

EatonHoggBBQ
06-14-2009, 07:13 PM
I'd hit all of that.

Nitrofly
06-14-2009, 07:16 PM
Nice looking food..
I couldn't be in Englishtown this weekend not be at the track..:rolleyes:
can you smell the Nitro from your house? :icon_blush:

MountainCityOutlaw
06-14-2009, 08:25 PM
Good look'n que!!

millsy
06-14-2009, 08:33 PM
Where do you guy's get those kingford containers,I have seen a bunch in pictures and want one.

Ron_L
06-14-2009, 08:35 PM
Pear nectar, huh? How did that taste?

Wyatt
06-14-2009, 08:36 PM
Holy Smokes!

thunter
06-14-2009, 09:26 PM
Man, I am sooo hawngry right now!

bassace
06-14-2009, 10:49 PM
Where do you guy's get those kingford containers,I have seen a bunch in pictures and want one.


Lowes

Holy Smokes
07-15-2009, 03:54 PM
What rub turned out better the Bad Byrons or the Dizzy Dust or could you tell the difference?

Everything lookes awesome by the way.
Thanks Bigdogphin,

I've been off-line for a minute.
Just getting around to responding.

I preferred the Dizzy Dust.

I like the "sweetness" in the bark.

Holy Smokes AKA Kevin

Holy Smokes
07-15-2009, 03:57 PM
Pear nectar, huh? How did that taste?


Capn Ron, I honestly couldn't tell the difference.
Both came out juicy.
I felt I cooked the Butt too long.
Never got around to smoking the other half of the butt with all of the rain we had.

Maybe this weekend....

Holy Smokes AKA Kevin

Arlin_MacRae
07-15-2009, 03:57 PM
Nice grub, Kevin! So how many leftovers did you have after the event?

Holy Smokes
07-15-2009, 04:02 PM
Nice looking food..
I couldn't be in Englishtown this weekend not be at the track..:rolleyes:
can you smell the Nitro from your house? :icon_blush:

Nitro, in my mid to late 20's I was at the track almost every week. And I lived 50 miles away. I live 5 miles away now and haven't been there once. SMH!!

Thanks for the compliment.
Please tell the LunchLady that Kevin from the New York BBQ Lovers Meetup Group said hi. (I met her when she was judging Grilling on the bay)

Holy Smokes AKA kevin

Holy Smokes
07-15-2009, 04:03 PM
Thanks to everyone for their feedback.
Been off-line from this forum for a bit.
I love this group. will be on here more often.


Holy Smokes AKA Kevin

warren
07-15-2009, 04:06 PM
really nice everything looks good. the smoke ring is good too

Holy Smokes
07-15-2009, 05:57 PM
Nice grub, Kevin! So how many leftovers did you have after the event?

none!!
I tried to put half a pan to the side and when I came back I caught someone walking off with the pan. It turns out my wife told her she could have it.
The Brisket, however never left the house and I got a chance to thoroghly enjoy it!

Que-Dawg
07-15-2009, 06:41 PM
Mmmm looks real good

Goose
07-15-2009, 11:17 PM
Very nice results! I have used that method of fire control in my ProQ 20 but moved the can against one side. Seems to burn a little longer for me that way. On longer cooks do you have to bang the unit to knock the ash off the coals to keep temps up? Well done!

Grillman
07-15-2009, 11:22 PM
Good looking food.

cowgirl
07-15-2009, 11:29 PM
Great looking food Kevin! Love that brisket... looks so moist and tender. Mmmmm. :cool:

zydecopaws
07-16-2009, 12:01 AM
Great looking grub, and interesting technique with that layer o' pig fat...

Arlin_MacRae
07-16-2009, 07:47 AM
none!!
I tried to put half a pan to the side and when I came back I caught someone walking off with the pan. It turns out my wife told her she could have it.
The Brisket, however never left the house and I got a chance to thoroghly enjoy it!

That tells the whole story then! :biggrin:

Meatball
07-16-2009, 07:56 AM
Some nice looking brisket