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First QVQ Try

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    First QVQ Try

    Here is my first try at QVQ via the Troutman post. I will continue to edit and keep updated....

    4.2lb Chuckie from Crowd Cow
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    48 Hour dry brine thanks to great advice from the Pit

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    Rubbed with BBBR and on the Primo with Post oak chunks at 275deg.....Put on some chicken legs for dinner as well.
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    Also a little Whistle Pig Rye while the Primo does it's thing
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    The Bark set pretty good.....Pulled at 125
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    Into the SV...

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    I use a colander when it floats a bit

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    Next Post on Saturday!!

    Final Product Came Out Fantastic!!!

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    That was a really fun cook!!! I want to thank Troutman for the QVQ directions!! They were fantastic. My only complaint, which has zero to do with troutman's instructions, is I over smoked mine a bit. I went with 3 post oak chuncks on the initial Q and another 3 on the final Q. That was too much. I will dial back next time......and OH THERE WILL BE A NEXT TIME!!!
    Last edited by pjlstrat; April 19, 2020, 04:12 PM.

    #2
    I like the rye whiskey part the best

    Comment


    • hogdog6
      hogdog6 commented
      Editing a comment
      Looking forward to your results.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      My husband always says, "Kathryn, you don't always have to fix a drink whenever you fire up your cookers." Whaaat? That's part of the fun--watching that smoke and sipping a libation.

      K.

    • pjlstrat
      pjlstrat commented
      Editing a comment
      Amen fzxdoc Amen.

    #3
    That looks fantastic.

    And the chuckie looks pretty good too

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      Thank you.

    #4
    Mmmmm....whistle pig......

    and that chuckie....this thread came up at a good time! I got one today and was thinking QVQ all the way!

    Glad it came out well!

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      Thank you!!

    #5
    How long in the water bath? What temp?

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      temp 129 deg for 3 days....Then an ice bath and into the fridge for a day until the weekend. Then a 3 hour smoke at 250deg but I did not let the meat get above 130.

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