Pork Shoulders and Brisket Flat w/QView

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

Looks good enough to eat!

looks good

Thanks for sharing

I love the shot of the relegated smoker in the background!!!



Food looked fantastic.

What is the other digital probe you have? (the Red One) not the the redi check.