I've cooked hundreds of boston butts, but never in a Bradley. I'm figuring it is all about time and temperature so I cranked it to max heat and will shoot for 250 and see what happens. It may be a looonnngggg day!
Here is the sea salt. Not as brown as I would have liked but it's not white! And it has a good smoky hint to it.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03259.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03260.jpg)
The butt at the beginning
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03261.jpg)
I sure am liking this new toyool!
Ron you need to throw a couple of ABT's in there with that Butt for a couple of hours. Salt looks like it turned out pretty good!!
That is one big BUTT.
1st problems encountered. Running the slide all the way to high resulted in the heating element tripping out after two hours. I had the vents almost closed thinking it would get hotter that way. Don't know if that is correct or not????????
Un-plugged and re-plugged and it's back up and running. I adjusted the top vent to 1/4" open and set the slide to medium high. Waiting to see where it lines out.
10.5, fresh out of fatties but a couple cans of Spam sure do sound tempting!!
Sorry to hear about your troubles.
YOu should always keep your vent open at least 1/4 closing it would not help raise the temp. Actually I have read some where that it would work against it. Another thing you should keep it open for is fear of smoke codensation that would hurt and spoil you food.
HR
Thank you for that help so fast!! The vents are open 3/8" and the temp climbed back to 225 with the slide at 3/4 way across.
What happens is that in the moisture rich air it is so wet that it won't allow the temp to climb, it just keeps suck the heat out of the air. So the rule of thumb around here is " keep the vent open, keep the vent open, keep the vent open" at least half way and wide open for chicken. If you don't open it enough the smoke will start to back up and come out by the smoke generator. This is smoke and water ladened and will screw up your SG. Plus you will soak down the heating element and that will cook the goo onto it and screw that up to. For making jerky you don't even put water in the puck dish so that the moisture will not build.
Thanks! I'm holding 240 now with no problems. The butt is steadily climbing toward the plateau and looking good.
Vents open, vents open, vents open.
Good on you Ron I just hope you got the hide message of "VENT OPEN VENT OPEN VENT OPEN" you would have to read between the lines to pick up on that, but you're a pretty sharp guy so I think you might have got it. LOL
Someone smack Q upside the head, his record is stuck too. I think you guys need to switch to Cd's (less scratches that make the record skip). ;D
LOL
Vents open.......
Since how the butt won't get done until tonight, lunch had to come from another cooker.
Chicken breasts with field peas and tator casarole.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03266.jpg)
Butt at 158. Just before plateau and so far right on schedule +-1hr.
Looks good as always Ron!!
By the way you probably have figured it out already reading around the forum but you should only need a max of 3-4 hours of smoke on the butt then you can shut the smoke off. You don't need to run smoke the whole cook. Unless your throwing a couple cans of spam in there all rubbed down. They do sound good, I have a couple of cans of bacon flavor in the pantry I keep forgetting about.
Yep. I figured about 15 minutes per puck so I put in 3 hours worth. They are about to run out.
That should be 20 mins per puck. Chicken and casserole look very tasty.
15, 20 whatever. I put enough in there for govment work. ;D
No smoke now. And guess what, temp dropped 15 degrees. Since I still had a little slide left, I jacked it(vents open!)
165 and holding. I've only looked once to refill the puck washer and it was looking pretty good. Right now I'm trusting my $20.00 Charbroil remote temp probe. Somehow my Maverick 7 came up missing in action. It may be where my last Blackberry went, into the Porta can at a bbq cook-off. (long story, but I did make $800.00 that weekend so I guess I can live with it.)
Hey I just mentioned 20 mins cause if yours aren't going that long then something might be wrong. Hope I didn't ruffle some feathers Ron.
No feather ruffling here Q, I just know from experience that when a manufacture tells you something will last 14 minutes and 22 seconds, they are most likely going to be off a little..........
Plus. I think it would be hard to tell if you added smoke for 3.5 hours as opposed to 4.15 hours.
Don't write me off. I just processed that "something might be wrong comment." Crap, I didn't even think that the puck pusher might have a problem. Bad timing sending pucks drowning too early or too late.
Honest question:
Do I need to sit out there and time each puck to make sure it is dumping them at the right time????
But is at 175 after a 2 hour plateau. I MIGHT get to eat tonight.
I seen the Chicken your Coon Ass cooked up you aint jiving me none about not eating!!!!
Well. No BS. This butt was among the top ten I have cooked, including the 1st place one in a comp. OMG! I didn't even try to stab and jab this one, I just wanted to see what it would be like when done. Soooo. Here is a pic tour of the days experience.
In the Bradley just before taking it out at 190 IT.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03267.jpg)
Sitting with vultures waiting impatiently
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03268.jpg)
The bone basically fell out as usual
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03269.jpg)
Of course, the first one to taste got the prize
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03270.jpg)
Pulled/fell apart
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03272.jpg)
Served up on a warm onion bun
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03274.jpg)
I just gotta say OMG!
Amazing......
Way to go Ronbeaux! Looks great. Reel 'em in boys, we just hooked another one. This one's from Zachary Louisiana.
My friend from Lafitte LA just called. He's going to the Saints/Falcons game tomorrow night. I called him a really bad name and hung up on him. :D
KyNola
Looks really great Ron!! Glad your enjoying your new toyool!! If you do slip something in on a comp Let us know, We won't tell.
Looks great,it always works in a Bradley.
Joe.
Looks great Ron! Only thing missing is my plate . Welcome to the forum!
Ron, don't think you will have any problems mastering the Bradley.
That is a heck of a statement for the Bradley to be one of your finer butts you have smoke.
Nice pics.
Ron, good looking butt there!
Looks good Ron. So what temp did you cook at and how long did it take? I see you got your IT to 190. Did you FTC it at all?
Except for about 30 minutes, I held 245 degrees with 4 hours of pecan and hickory pucks mixed until the IT was at 190, 12.5 hours total time.
I only opened the door three times and each was only for a few seconds.
250 is my prefered temp for bbq so I was in my comfort zone and had no problems with needing to take a peek. I just trusted my temp probe. I have not checked the calibration on the Bradley door guage, but 12.5 hours is about right with my other pits holding that temp so the guage must be pretty close.
And yes, I'm hooked. All three treble hooks right in the lower lip. I just ordered180 pucks from Amazon.
Thats some nice looking bark on the butt, looks good pulled, I see you have some coleslaw under the pork. I'm going to have to try that some time, well some time I find some good tasting colslaw that is.
That cole slaw was nothing special. Just open the bag and pour in some cole slaw stuff.
Quote from: ronbeaux on November 02, 2009, 03:24:50 PM
That cole slaw was nothing special. Just open the bag and pour in some cole slaw stuff.
I'm not saying that I dont like coleslaw but cant find any thats not watery and dont turn everything on your plate to mush. I did pick up some ready made dressing to make the slaw and in the jar it looked very thick. Going to give this a try. It seems that every slaw is way different then the ones we use to get at the deli when I was younger but that was a Ma and Pa store in a small town.
Found a good way to use some of the left overs.
Fried up the stale corn tortillas
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03275.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03276.jpg)
Piled on the left over pulled pork, cheese, and jalapenos
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03277.jpg)
Threw it my other pit at 400 on a non stick sheet pan on top of the pizza stone. Don't axe me why, it just seemed like the thing to do at the time.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03278.jpg)
Done
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03279.jpg)
Now I'm ready to watch the Saints go bird hunting and get their limit.
Mmmmm, pulled pork nachos, that looks gooood.