BRADLEY SMOKER | "Taste the Great Outdoors"

Well, the turkey was incredible...even better the next day.

So it is time for some pulled pork.

Started off with a 8lb Boneless Butt

Rubbed it with a mixture of Salt, Brown Sugar, Bay Leaves, Black Pepper and Cayenne Pepper.  Wrapped it tight in plastic and let it sit in the fridge for 24+ Hours. 

(http://www.nwh-media.com/data/528/medium/Butt_92310.jpg)

Took it out about 30 mins ago and schmeared some Yellow Mustard on it and let it sit to get to room temp.

(http://www.nwh-media.com/data/528/medium/IMAG0149.jpg)

Oven is getting to temp...

Will be smoking for 4 hours at 220 and then finish for about 14 hours at 200ish.

After I take it out and wrap it, it should be ready to pull for the Stiller Game at 1:00pm tomorrow.

Made up my favorite Sauce...I used to call it a Carolina Sauce but I had a bunch of people challenge that so I will just call it my Favorite Sauce that was called Carolina Sauce...  LOL

Here is the recipe that I worked off of:

INGREDIENTS

    * 1 1/2 cups prepared yellow mustard
    * 1/2 cup packed brown sugar
    * 3/4 cup cider vinegar
    * 3/4 cup beer
    * 1 tablespoon chili powder
    * 1 teaspoon freshly ground black pepper
    * 1 teaspoon freshly ground white pepper
    * 1/2 teaspoon cayenne pepper
    * 1 1/2 teaspoons Worcestershire sauce
    * 2 tablespoons butter, room temperature
    * 1 1/2 teaspoons liquid smoke flavoring
    * 1 teaspoon Louisiana-style hot sauce, or to taste

DIRECTIONS

   1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
   2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

After it set for 24 hours, I placed it in a plastic squeeze bottle for ease of application.

(http://www.nwh-media.com/data/528/medium/PulledPork_001.jpg)

Looking good

Nice looking sauce.  Since you call it Carolina Sauce does it resemble Carolina Treat?  Lots of guys on the forum are looking for a clone of the famous Carolina Treat.  Personally I have never tried CT but looking forward to the day that I score a bottle.

Not sure what CT is...this is a mustard base but thin so not to over power the pork.  Using the squirt bottle gives you control of application.

The local BBQ joint has a Carolina sauce, he said Eastern that is more like a kicked up Italian Dressing, for lack of a better description.  That one, IMO, is good as a combo with a heavier red sauce...

The butt is in.  IT is 57 degrees  :( and smoker temp is 200.

(http://www.nwh-media.com/data/528/medium/IMAG0150.jpg)

Well I am 5 hours into this.  Smoking is done, changed out the water tray with new hot water.  Dropped it down to 190 for the next 13 hours.

(http://www.nwh-media.com/data/528/medium/IMAG0151.jpg)

I'm in the home stretch.

IT is 168
Smoker Temp hovers around 180
6 hours to go

That is for sure a Low and Slow smoke.  Bet it will be tender.

QuoteAfter I take it out and wrap it, it should be ready to pull for the Stiller Game at 1:00pm tomorrow.

That will be great for the game. I'm planning to finish up the ribs I made yesterday.

I'm getting a little nervous. 

What temp is good to pull it out and wrap it?

I do my butts at 225 from the time I put them in until the IT is 190*.  At 190 I pull them and wrap in foil and wrap in a towel and place in a cooler (FTC) for 2 to 3 hrs.  After the FTC the bone should pull out slick as a new babies bottom and she is ready to be pulled.

Mine is boneless and is currently at a 170 IT.

I bumped the temp to 250.

Next time I may do what you are saying.  I dropped it down last night to 200... Stupid me...

185-195 should be a good time to FTC it until the Game Rck

If your IT is at 170 then you are through the stall and she will be climbing nicely for you now.  I think you will be fine for have some pulled pork for the game.  We want photos when she comes out and after the pull.  ;D

Quote from: Tenpoint5 on September 26, 2010, 07:30:21 AM
185-195 should be a good time to FTC it until the Game Rck

The past couple days I have been trying to figure out all the Acronyms and I am slowly catching on, just hit me what FTC was.

Quote from: Sailor on September 26, 2010, 07:33:23 AM
If your IT is at 170 then you are through the stall and she will be climbing nicely for you now.  I think you will be fine for have some pulled pork for the game.  We want photos when she comes out and after the pull.  ;D

I'm hoping...172 now...

Quote from: Rckcrwlr on September 26, 2010, 07:42:07 AM

Quote from: Tenpoint5 on September 26, 2010, 07:30:21 AM
185-195 should be a good time to FTC it until the Game Rck

The past couple days I have been trying to figure out all the Acronyms and I am slowly catching on, just hit me what FTC was.

Don't hurt yourself trying to figure them out on your own just ask.

Quote from: Tenpoint5 on September 26, 2010, 07:49:35 AM
Don't hurt yourself trying to figure them out on your own just ask.

It's fun trying to figure them out.  OBS was a stumper.  FTC was the next hardest.

Found the list in FAQ's just now so I am good now.  Need to print it out so my wife understands what the heck I am saying...  LOL

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766

Hey Rckcrwlr,  I just read your thread showing your paint booth and your venting.  Looks like you have a great set up.  Looks like you have your smoker sitting on the floor.  After a few smokes I bet that you will be building a stand for it to get it up a bit.  You should not have any trouble venting into the booth even if you build a stand.  Great job!

Quote from: Sailor on September 26, 2010, 08:06:21 AM
Hey Rckcrwlr,  I just read your thread showing your paint booth and your venting.  Looks like you have a great set up.  Looks like you have your smoker sitting on the floor.  After a few smokes I bet that you will be building a stand for it to get it up a bit.  You should not have any trouble venting into the booth even if you build a stand.  Great job!

Thanks

I have shelf racking where the smoker is, so I will probably raise it up off the floor.  My back doesn't like getting that low.  I should be able to bring it up about 8" and still be able to use the set up.

181 degrees

Game starts in one hour.  Wasn't planning on putting it out until half time.  What is the lowest temp I can get away with taking it out???

It smells wonderful. 

Is it more important to get to the 190 or Time in the FTC?

I would go to 185-190 then FTC.
If no time to FTC, I would get the IT to temp.

185F - if the probe goes in real easy lower than that, yank it and FTC.

If you get to 185F and you still have a lot of resistance - leave it in.

Quote from: pensrock on September 26, 2010, 09:01:24 AM
I would go to 185-190 then FTC.
If no time to FTC, I would get the IT to temp.

Quote from: FLBentRider on September 26, 2010, 09:04:05 AM
185F - if the probe goes in real easy lower than that, yank it and FTC.

If you get to 185F and you still have a lot of resistance - leave it in.

I have a Maverick in right now.  I was going to wait for 185 and then get me other thermometer out and check, just to confirm Maverick accuracy.

Thanks for the info...

She's done

(http://www.nwh-media.com/data/528/medium/IMAG0153.jpg)


Just before FTC

(http://www.nwh-media.com/data/528/medium/IMAG0154.jpg)

Going to start pulling in about 30 mins.

Looks good.  I would guess you've pulled it by now.  How did it come out?  Got more pics?

Quote from: ArnieM on September 26, 2010, 01:16:45 PM
Looks good.  I would guess you've pulled it by now.  How did it come out?  Got more pics?

:-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[ :-[
Embarrassment sets in...but I am guessing that each one of you have done this...

Started pulling it and then it happened....
















Everyone became vultures.  Didn't get one pic of it.

Then it was back to the game and forgot.  I will be having a sandwich tomorrow, will post a pic then. 

QuoteEmbarrassment sets in...but I am guessing that each one of you have done this...
Started pulling it and then it happened....
Everyone became vultures.  Didn't get one pic of it.

Ah yes, the dreaded "feeding frenzy" has overtaken many a Kodak moment.

Glad everyone loved it. Plus it was a great game.  :D

Yep, we have all encountered the feeding frenzy from family and friends. :) Nice going.

You have a good looking butt!   ;D

That sauce would pass as  South Carolina sauce easily - mustard-based sauces for pork are very common in S. Carolina.  The recipe looks like a good one for a mustrad type sauce.

Nice Job, Congrats.

Quote from: GusRobin on September 26, 2010, 02:47:18 PM

QuoteEmbarrassment sets in...but I am guessing that each one of you have done this...
Started pulling it and then it happened....
Everyone became vultures.  Didn't get one pic of it.

Ah yes, the dreaded "feeding frenzy" has overtaken many a Kodak moment.

You'll get the family trained - no snacks until the pics!

I would like to introduce you to.....

Nice combo!

Looks like you got your reward for cooking so long.  ;D  Looks great.

Incredible...

Want to do some ABT's.  Did some on my Grill a couple weeks back and were fantastic...

(http://www.nwh-media.com/data/528/medium/Grilled_ABTs.jpg)

Looks Good!!