I started with a 10.5 (I know him ;D) lb Butt.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0297.jpg)
I de-bone and slice to "unroll" the Butt.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0298.jpg)
Goya Mojo Criollo.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0311.jpg)
Marinaded this pig over nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0299.jpg)
Spices used to make a rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0306.jpg)
Marinaded Pork after seasoning
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0300.jpg)
I then took some slices of Maya onions, minced garlic, bay leaves and spread on that thing.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0301.jpg)
I rolled it up and tied that hog up.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0302.jpg)
Stuck it in the bradley with a large pan 1/2 water 1/2 apple juice. alternating pucks of apple and pecan for 6 hrs of smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0312.jpg)
Holy cow Sonny, you've got more spices than you do meat. That should come out gooood.
Butt, how the heck are you going to chew up those bay leaves?
Delightful!
I put the butt in around 2 and when it stop smokin this is what I had so far.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0320.jpg)
Quote from: HawkeyeSmokes on December 09, 2009, 07:05:05 PM
Butt, how the heck are you going to chew up those bay leaves?
very carefully ;D ;D
Will discard them when i pull my butt
Yikes. I must have read that wrong? Never mind. I'm on vacation.
Quote from: classicrockgriller on December 09, 2009, 06:49:10 PM
I started with a 10.5 (I know him ;D) lb Butt.
Smoking 10.5, I bet its gonna be one tough piece of meat! ;D
C
Quote from: westexasmoker on December 09, 2009, 07:10:40 PM
Quote from: classicrockgriller on December 09, 2009, 06:49:10 PM
I started with a 10.5 (I know him ;D) lb Butt.
Smoking 10.5, I bet its gonna be one tough piece of meat! ;D
C
And bad too! Need more seasoning.
I had made a post on the different sizes in the vent opening between the BPS and the BS.
Also Pachanga says that he uses loose foil (I have too) on the back half of his vent tray.
I had an extra BPS vent tray and tryed this today.
The tray on top is the BPS and the bottom is the BS
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0303.jpg)
I took some pliers and opened the vents up on half of the vent tray and use that half close to the door and use the smaller vents in the back of smoker.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0304.jpg)
Quote from: westexasmoker on December 09, 2009, 07:10:40 PM
Quote from: classicrockgriller on December 09, 2009, 06:49:10 PM
I started with a 10.5 (I know him ;D) lb Butt.
Smoking 10.5, I bet its gonna be one tough piece of meat! ;D
C
A lot of gristle in there as well. I doubt the thing will be edible!!
here's some food porn at 11:00
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0323.jpg)
This stuff smell fantastic.
Dand that looks great.
I have tasted cooked bay leaves once. YUUUUUUk they turn so nasty and bitter when cooked
Quote from: Hopefull Romantic on December 09, 2009, 11:38:08 PM
Dand that looks great.
I have tasted cooked bay leaves once. YUUUUUUk they turn so nasty and bitter when cooked
You ate them?
Quote from: classicrockgriller on December 09, 2009, 11:44:30 PM
Quote from: Hopefull Romantic on December 09, 2009, 11:38:08 PM
Dand that looks great.
I have tasted cooked bay leaves once. YUUUUUUk they turn so nasty and bitter when cooked
You ate them?
There's no accountin fer taste is there. ;D
I have been watchin my maverick cab temp and bradley published temp and they have stayed with in 2 degrees of each other.
I'm impressed. Its about 34 degrees tonite.
must be nice to be able to go to bed and not worry about your butt.
I set the digital to 220 and maverick says 217 and the bradley says 216.
That's some pretty close tolerances.
my IT right now is 167, just startin to climb.
Quote from: classicrockgriller on December 09, 2009, 11:44:30 PM
Quote from: Hopefull Romantic on December 09, 2009, 11:38:08 PM
Dand that looks great.
I have tasted cooked bay leaves once. YUUUUUUk they turn so nasty and bitter when cooked
You ate them?
Only by mistake. My wife had made stuffed stuffd squash and eggplants and a bayleaf was left in accident and I got it
If it is half as good as it smells it is gonna be Good Eats
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0323.jpg)
MAN! That looks perfect!! What a way to wake up!
woke up and it is 29 degrees geez going back to bed
How can you sleep at a time like this. Boneless PB is done and smelling up your kitchen. My stomach would be saying no way are you going to sleep until you devour this thing.
Nice looking pics CRG, now I want some butt instead of my bacon and eggs that I got an the stove. Bet it going to taste great. ;D
Dang CRG, I turn my back for a couple of minutes and you go and do something like this. The preparation of that butt looks awesome. Do you intend to take it up to 190-200 and pull or something else?
I'm thinking that is going to be one flavorful pork butt.
KyNola
This had been sitting at 188 IT and just didn't move.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0332.jpg)
I finally reprobe it and guess probe was in a cut of the Butt. Look what I got!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0331.jpg)
In the house and Just FT no C for cple hours and we'll see what happens.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0334.jpg)
Aw heck, I thought it was done earlier. Guess I need smelivision.
After I cut the strings and took out the bay leaves this is what that darling looked like.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0337.jpg)
That looks just plain awful, CRG... Send it up here and I will dispose of it properly.
The mayan sweet onions had all but dissolved. The butt was super juicy and no pullin to it.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Mojo%20Criollo%20Butt/101_0339.jpg)
Man oh man Mm mm M.
I have cooked probably 10 to 12 butts, but none have had the house smell as good as this one did.
I'm doing this again with maybe some different stuff tossed in the roll up.
If anyone has any ideas, I'm listening.
Quote from: classicrockgriller on December 10, 2009, 05:43:10 PM
I have cooked probably 10 to 12 butts, but none have had the house smell as good as this one did.
I'm doing this again with maybe some different stuff tossed in the roll up.
If anyone has any ideas, I'm listening.
It looks great CRG. The only thing I might suggest, try ground bay leaves. That way you don't have to remove when done. Butt, I would eat that bad boy you cooked just the way it is. ;D
My son told me it was his favorite. He sat there and ate the right side of the butt after I unrolled it.
Look at the pic and on the right side all the meat exposed. Finally told him let me take a pic.
While I was doing that he toasted 4 pieces of bread and made two sammies while I was pullin it.
Looks like it turned out great! Good thing you had the camera ready! Them 'son's' can do some serious eating!
He told me him and 3 friends would put that thing away!
Somehow I think he was joking about the 3 friends.
CRG, You absolutely just killed that thing, knocked it out of the park, put your foot in it and every other OMG phrase I cannot come up with at the moment.
It looks incredible. You ARE the man!
KyNola
It was tough sittin at the computer, drinking many adult beverages, sleeping, going to the store. ;D ;D
I really didn't know what to expect so I am excited it tasted like it did, plus the process has given me another idea that maybe I will do next week.
YEAH BUDDY!! :D :D :D
KyNola
CRG,
Very nice looking smoke. I have a few questions and a comment.
The V vent and drip tray on my six rack digital has very tight vents (came that way but I notice a lot of new trays with wider vents). As you mentioned, I use a loose foil to semi block the back half of the vents to force heat forward and even out the temperature.
I like your idea of closing the back vents a little and opening the front vents. Do you have that all worked out to your satisfaction yet? If so, could you expound on your vent sizes? How do you like this compared to the loose foil since you have used both? I would like to use your experience and try to modify my tray.
It sounds like you have a very close temperature range between the Bradley readout and the Maverick. I notice the Maverick probe in the front in some of the photos. Was your Maverick probe in the back or front when you recorded these close temperatures?
I like your spice selection. I still have not used the Cardamom but will in the near future. I too enjoy rub experiments even though I don't slap my meat around as much as you (one day a government agency is going to show up at your house and remove your meat to a foster home). Bay leaves are one of my favorite and one of the underused spices in Q'ing. I grind my leaves to a fine powder (as HawkeyeSmokes suggests) in a spice or coffee grinder. They do not grind well unless you throw some peppercorns in with them.
I have not used the Goya Mojo Criollo but experience says that Goya normally produces fine products. I know you have a propensity to not smoke the same way twice. Is this good enough that you will you be using this again?
Thanks in advance for the answers.
Good luck and more mojo to you,
Pachanga
That's quite a saga CRG. Boy, that thing looks (looked) good. Nice butchering job too.
Now, please set the date on your picture capturing device. ;D
Pachanga,
I bought a BPS and then bought some extra parts to a BPS from a forum member that had only used the Gen.
I knew the trays were the same size and by accident one day for a smoke I inserted the BPS V Tray for a smoke and it seem to take longer to finish the cook.
About the same time a new memeber said he had a heat prob and someone posted a possible solution was to clean his V tray real good and make sure he had not
closed any vent opening by accident. I used the BPS tray again and again the IT time "seemed" longer. So since I had an extra and the metal was very bendable
I decided to try it and I don't feel like I am seeing as much over cook on the far side of the meat, but again I am a flipper/turner.
I can tell you this. the opening for vent on BS is 5/16 and the opening for BPS is a slight hair less than 1/8. I probably opened the BPS V tray to a 1/4 and again only on the non heated side. About the only prob I see using the BPS tray is heavy drippage could clog the vent holes, so it is a must clean after every cook (which I do anyway).
You are right about the maverick probe and No i didn't get back readings and I wish I would have. I did have it on the side sometime during the nite and saw no difference, but I know the back is gonna run somewhat hotter. Will do that next smoke.
I actually hadn't decided to rub the inside of the Butt until after I removed it from the marinade. I kept smelling and looking for spices to use as a rub and coffe grind all together (crystalized ginger doesn't grind good ;D) I didn't have any amount in mind just added stuf until I like it. I use alot of pkg or rubs someone else has figured out the right combination to (a man has to know his limitations)
My son is use to eating some good food that I have smoked/grilled/cooked for almost his life time and when he ask me "When I want this again, what do I call it so you will know what I mean" I knew it was a re-do. He has grown to expect it and I have to beat compliments out of him. Now I know what a wife that cooks all the time and no one says thanks feels like.
I want and will get "real soon" a La Caja (cajun microwave) with a smoke pistol. Looking at these, I saw the way PR's put all sorta stuff in a boneless butt, but I think they slice and not pull the finish product (really not sure as I have not read a "how to eat this stuff" directions yet). That is what got me to thinking about this.
I have another brand of mojo and it seperates when it sits for a while but the goya doesn't. The smell is very nice, very appealing. The color is not that pretty in that it is an ugly green/brown.
I have another BPS that I ordered and I am going to use the gen off it and will have a xtra vent tray. If you think this is something you want to try and probaly perfect better than me, I will send it to you.
Also from doing this it gave me another idea to a pulled pork that I will try in the next week or two.
If I can help, Plz ask.
CRG,
Thank you for your kind offer on the heat shield and your reply. I am hard wiring my computer to a slide rule, abacus, and HP12c to do some calculating on Bradley vent sizes.
Never mind. I think I will grab the seat of my pants and modify the shield I have, starting with your measurements, a big hammer, needle nose pliers, duck billed vise grips and some bailing wire. If I totally ruin it I will give you a shout.
I live on a lake and the north wind howling over it creates brutal smoking conditions; for Texas that is. The conditions other members smoke in makes me into a sissy. My only defense is that I do face it everyday when I run my bird dogs. It may take me some time so if you have other uses for the shield or someone else needs one, move on.
One question I did not see answered is how the modified vent compares to your loose foil experience? I have had good luck with loose foil but I like your idea and want to experiment with it some. As I mentioned, my vents came with very narrow openings. I would like to come up with a permanent passive solution. Your post will help me think this through.
Again, thanks for the reply and offer.
Good luck and keep thinking,
Pachanga
Pachanga I just measured my OBS v-tray openings and they are 1/4" I don't know if a DBS's are different. I would think they both would be the same.
Quote from: Pachanga on December 11, 2009, 11:15:01 AM
CRG,
I am hard wiring my computer to a slide rule, abacus, and HP12c to do some calculating on Bradley vent sizes.
Good luck and keep thinking,
Pachanga
I have the HP 16C (software), 27S (scientific) and 48G (great for pretty much anything, including graphics). Those were the good old days. ;)
Back to business. I was thinking of "splitting the difference". Heavy duty foil, doubled. Cut some slits to drain any grease and put that on the back half of the V tray. Hopefully, that would help protect the food from too much direct heat from the heating element. And, I won't be screwing up my V tray. But, it's 24F and REAL windy so I probably won't be trying it soon. >:(
ArnieM,
I had one of the first 12c's off the line. Still a great machine. Reverse Polish Notation is hard to beat.
I have been doubling heavy duty foil for a while with good results. I have not tried it but have had the same thoughts as you on on cutting slits or poking holes. I am working on some other permanent ideas on or just below the first shelf.
Quarlow,
Thank you for the measurements. My unmodified vents are just thick enough to slide a nickle through when placed flat on the drip deflector. Obviously, Bradley has changed something over the years. Maybe they will chime in.
CRG,
Move this to its own thread if you so desire. I feel I have intruded on yours even though it is a part of your posting.
Good luck and and slow smoking,
Pachanga
Maybe they have accidently given you a BPS v-tray!
Quarlow,
I have owned this before the BPS. I think four years or so. Right after the Bradley Six Rack Digital came out.
Pachanga
Pachanga, I never consider a thread to get hijacked especially if I am learning something and if I don't I just have fun with that too/.