BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: AlamanceNC on September 23, 2010, 01:32:36 PM

Title: Boston Butt tonight
Post by: AlamanceNC on September 23, 2010, 01:32:36 PM
Well, this is the second time I've been able to use the Bradley. First time was ribs and a pork tenderloin a few weeks ago. Turned out fabulous. Tonight an 8lb Boston Butt will make it's way into the smoker at around 9-10pm. I'm "thinking" somewhere around 12-15 hours in the smoker. 3-4 hours of good smoke.....maybe pecan? What does everyone recommend? I've used pecan on the charcoal before and really liked it. How about apple?

Anyhow, it's been in the fridge since around 3pm or so injected with Scotts ....rubbed down with mustard and a homemade dry rub. I'll sit it out around 8 or so while I prep the smoker.

(http://img.photobucket.com/albums/v230/bfnc2003/butt1.jpg)
Title: Re: Boston Butt tonight
Post by: FLBentRider on September 23, 2010, 01:35:51 PM
Pecan, Apple both good on Pork.

I use Hickory most of the time, But I've also used Oak.
Title: Re: Boston Butt tonight
Post by: AlamanceNC on September 23, 2010, 01:37:31 PM
Does anyone place their butts in cake pans on the rack? Seems  like there's going to be quite a bit of cleanup after all this fat drips.
Title: Re: Boston Butt tonight
Post by: classicrockgriller on September 23, 2010, 01:43:07 PM
personally i don't, but you could.

i would wait till the smoke is over.
Title: Re: Boston Butt tonight
Post by: FLBentRider on September 23, 2010, 02:18:44 PM
Does anyone place their butts in cake pans on the rack? Seems  like there's going to be quite a bit of cleanup after all this fat drips.

I don't either, but if you do, maybe put it on the rack below the butt.
Title: Re: Boston Butt tonight
Post by: SouthernSmoked on September 23, 2010, 02:23:48 PM
Does anyone place their butts in cake pans on the rack? Seems  like there's going to be quite a bit of cleanup after all this fat drips.

I don't either, but if you do, maybe put it on the rack below the butt.

I personally don't but this suggestion may work for you if your worried about the cleanup.
Title: Re: Boston Butt tonight
Post by: AlamanceNC on September 23, 2010, 08:00:03 PM
Running behind schedule about an hour.......got to drinking a few cold ones out in the country. Got back at 9pm (instead of 8).....butt went on at 10pm (instead of 9)......anyhow......decided on 4 hours of Alder.....we shall see. I know one thing.....my neighborhood is smelling GOOOOOOOD about right now.  ;)
Title: Re: Boston Butt tonight
Post by: DTAggie on September 23, 2010, 08:29:09 PM
Making the neighbors jealous
Title: Re: Boston Butt tonight
Post by: kinyo on September 24, 2010, 04:54:57 AM
I smoke butts with a mix of apple & hickory. I really like that mix!
Title: Re: Boston Butt tonight
Post by: AlamanceNC on September 24, 2010, 08:24:49 AM
Well here we are....it's a 11:15am. IT is at 171 nearly 13 hours later. Smoker Temp is at 225. After 4 hours of smoking the IT had reached 137. I thought that was a little slow myself. Anyhow, I emptied the spent pucks and refilled with a mixture of apple juice and water boiling. Closed door and decided I'd bump the temp slider back just a bit because I had consumed a few cold beverages over the course of the night and didn't want this thing spiking on me. So 2am IT is 137*....I get up at 6:30am go outside and the smoker is sitting at 202* and the IT is 145*.....reckon this piece hung around in the "danger zone" too long? I bumped the temp slider over a bit and laid back down. So here it is now 13 hours into the smoke and my IT is now 171*. I'm figuring I'm on the last 2 hours or so of this butt.
Title: Re: Boston Butt tonight
Post by: FLBentRider on September 24, 2010, 08:40:32 AM
Your butt is fine.

The danger zone refers more to the exterior of the meat, which has been over 140F for a while, plus the smoke will help.

Your patience will be rewarded.
Title: Re: Boston Butt tonight
Post by: AlamanceNC on September 24, 2010, 08:49:25 AM
10-4 thanks for the quick response.
Title: Re: Boston Butt tonight
Post by: AlamanceNC on September 24, 2010, 09:33:55 AM
FTC for awhile.......should I feel guilty for eating the few pieces of bark that stuck to the rack?  ;D
Bottom line.....14 hours and 34 mins total time. 4 hours of smoke. Cake pan in the bottom with 50/50 water and apple juice.

(http://img.photobucket.com/albums/v230/bfnc2003/butt2.jpg)
Title: Re: Boston Butt tonight
Post by: GusRobin on September 24, 2010, 09:53:05 AM
FTC for awhile.......should I feel guilty for eating the few pieces of bark that stuck to the rack?  

Call it a Quality Control check.
Title: Re: Boston Butt tonight
Post by: FLBentRider on September 24, 2010, 10:34:13 AM
should I feel guilty for eating the few pieces of bark that stuck to the rack?  ;D

That is the "cooks portion"

Nice looking butt.
Title: Re: Boston Butt tonight
Post by: DTAggie on September 24, 2010, 02:00:16 PM
Great looking bark
Title: Re: Boston Butt tonight
Post by: SouthernSmoked on September 24, 2010, 02:10:53 PM
Awesome Bark...

Let's eat!!
Title: Re: Boston Butt tonight
Post by: Sailor on September 24, 2010, 04:25:14 PM
Very nice looking hunk of pork.  Bet it is moist and tender too.