I started with a 7 LB Boston Butt. I injected it with Creole Butter and used a dry rub on the outside. I was surprised that it only took 6.0 hours to smoke to an IT of 170 degrees. After reading some posts on the blog... I was under the impression it would take 24 hours or longer to get to the IT of 170 Degrees. I started the smoke at 6 PM last night and it was done by Midnight. I used a maverick ET-7 Dual Probe Remote Temperature Monitor worked OK... But, as was I warned... you really need a instant read thermometer as I noticed a 10 degrees difference. Maverick is good for an estimation but you do need to double check your IT. In any case, the results were good. It tasted great... I should have let it get to 200 degrees IT for the fall off the bone perfection. See Pictures...
(http://lh5.ggpht.com/_RrUDmKuKPD8/TNb6tEPeCxI/AAAAAAAAB04/5QIVPZRM0M0/s912/DryRub.jpg)
This is the Dry Rub Mix. It's one I modified from the Recipe site.
(http://lh6.ggpht.com/_RrUDmKuKPD8/TNb6uj51RWI/AAAAAAAAB1A/NK-CS2b-doo/s912/Injection.jpg)
Injecting with Home Made Creole Butter. Used Applewood Smoked SeaSalt... Awesome Flavor...
(http://lh5.ggpht.com/_RrUDmKuKPD8/TNb6t8vvEGI/AAAAAAAAB08/9ZLYDCjUnD0/s912/DryRubapplied.jpg)
Dry Rub Applied...
(http://lh3.ggpht.com/_RrUDmKuKPD8/TNb6soKW77I/AAAAAAAAB00/rz54cl5bCyY/s912/%20Finished.jpg)
Fresh out of the Bradley. From here It went into Foil - Towel - Cooler as Suggested...
(http://lh5.ggpht.com/_RrUDmKuKPD8/TNb6saQllCI/AAAAAAAAB0w/YkvxybI3vaM/s912/%20Chopped.jpg)
Final product was chopped up. I made three different BBQ Sauces homemade. One was a Tangy Vinegar Based, a Super Sweet Baby Ray's Style and a Memphis Style.
Was the 170F IT and the chopped finish your intent?
That was a fast cook. Did you check the IT in multiple locations before you pulled it?
What temp did you cook this at ? It seems awful quick. What rack did you have it at?
I was going for an internal temp of 170 degrees. I did check it trough out. The temp on the Bradley ranged from 225 to 240 through out the entire time. It tasted great- reminded of the BBQ Sandwiches you get in the Midwest where the pork is sliced. It was my first Butt on the Bradley. I would have preferred to get it to the point to where it would just pull off the bone. Any suggestions is appreciated. I did not want to it dry out by overcooking it. That's why I went with the 170 Degrees IT. Should I have cooked it at a lower temp or just let it go to a higher IT.?? In any case, the final product tasted great...
2 nd rack from Bottom....
After Reading some other posts... I should have left it to internal temp of 200 degrees. I'm a newbie learning from my mistakes... LOL
I was going to suggest an IT of 190-200F
A cook temp of 200-225F is suggested.
We all are learning.
I agree with FLBentRider on time and temp.
I smoked a 7lbs butt last Saturday. I took about 5 hrs to hit 170 IT, and another 5 to get to 190 IT with a cabinet temp of 225.
Where in the heck are you guys finding these 10 hour "quick cook" butts? I have never and I mean never gotten a butt anywhere near where I wanted it in 10 hours.
I must be doing something wrong or buying the non-instant butt. :)
Quote from: KyNola on November 08, 2010, 12:34:59 PM
I have never and I mean never gotten a butt anywhere near where I wanted it in 10 hours.
Me neither.
I usually take IT temp to 195 then FTC for a couple of hours but it usually takes 15 hours for 1 -12lb butt and about 20 hours for 3- 8lbs. Seems rare to cook that fast. NIce looking meat anyway.
Quote from: GatorzEye on November 07, 2010, 12:20:07 PM
After Reading some other posts... I should have left it to internal temp of 200 degrees. I'm a newbie learning from my mistakes... LOL
You didn't make a mistake, you just learned something different.
A butt is cooked at 170* but like you found out you had to chop it.
Pulled Pork has to get in the 195* range and a good long FTC.
Looks nice.
Sounds like the turbo butt method. I have had a 9 pounder done in about 12 hours when cooked at 245* and IT of 200*. Couldn't tell the difference between a 220-225* temp and longer cook time to 200* IT.
Quote from: DTAggie on November 09, 2010, 08:22:55 PM
Sounds like the turbo butt method. I have had a 9 pounder done in about 12 hours when cooked at 245* and IT of 200*.
No ,turbo method is using an SRG infrared cooker and cooking an 8 lb butt in 4 hrs to 203 temp and pulled like it was cooked in a Bradley. ;D
Sorry I had to! ;)
Really, chopped butt is very good and his looks good from here. He just didn't let it go long enough to hit the wall and go to the "pulled side" :D
Problem I'm going to have with my new Bradley is timing things. I mean I'm use to 25 min fried chickens or 30 min raost not 1 3/4 hr long for a chiken to smoke you know.
Yep that would be true turbo butt TMB
I wanted to thank everyone for the valuable input. I'm glad I purchased the Bradley and joined this forum. :)