BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: JimBob Shafer on August 06, 2011, 09:39:45 am

Title: Spraying Pulled pork
Post by: JimBob Shafer on August 06, 2011, 09:39:45 am
Getting ready to put 2 7lb pork shoulders in the smoker....I read some place about spraying them down during the smoking process.  I can't seem to find the recipe of what to use in the squirt bottle....

Help!!!!

 
Title: Re: Spraying Pulled pork
Post by: classicrockgriller on August 06, 2011, 09:48:34 am
You can any or Combinations of ...... water, Beer, apple juice, olive oil.

They all work.

But if you want a nice firm bark to it, I would stay away from spraying.

The piggie has enough fat to self baste itself.
Title: Re: Spraying Pulled pork
Post by: Bigbirdoffroad on August 06, 2011, 10:23:37 am
I use apple juice or apple cider, I also fill the water tray with the juice or cider, depends what I have on hand.
Title: Re: Spraying Pulled pork
Post by: KyNola on August 06, 2011, 11:30:13 am
Every time you open the door to spray you are losing your heat in the tower.  In my opinion it is not worth it but if you want to spray have at it!
Title: Re: Spraying Pulled pork
Post by: Rad Rich on August 06, 2011, 12:01:33 pm
I'm doing a 9.5 pounder right now.  Only my second butt. Started at about 6:30 this morn. Put 4 hrs of hickory on it and it is sitting at about 170 right now. I made an injection sauce of 3 parts apple juice 1 part vinegar, some salt, about 15 shakes of red hot little paprika some brown sugar.  I was thinking of mopping it with some injection sauce but it sounds like you guys don't recommend it.  What about finishing it in a pan with some apple juice in there?  I am going to take the IT to about 205. Any suggestions?
Title: Re: Spraying Pulled pork
Post by: Rad Rich on August 06, 2011, 12:09:09 pm
Also is 4 hrs of hickory enough or do I need more smoke?
Title: Re: Spraying Pulled pork
Post by: KyNola on August 06, 2011, 12:35:57 pm
4 hours of hickory should do it.
Title: Re: Spraying Pulled pork
Post by: Bigbirdoffroad on August 06, 2011, 12:54:14 pm
Every time you open the door to spray you are losing your heat in the tower.  In my opinion it is not worth it but if you want to spray have at it!
I agree but, I do my pulled poke on my masterbuilt propane smoker. Almost no heat loss. I don't think I'd spray with the Bradley, unless you could spray the juice down the vent? Just an idea.
Title: Re: Spraying Pulled pork
Post by: mikecorn.1 on August 06, 2011, 03:05:57 pm
I'm doing a 9.5 pounder right now.  Only my second butt. Started at about 6:30 this morn. Put 4 hrs of hickory on it and it is sitting at about 170 right now. I made an injection sauce of 3 parts apple juice 1 part vinegar, some salt, about 15 shakes of red hot little paprika some brown sugar.  I was thinking of mopping it with some injection sauce but it sounds like you guys don't recommend it.  What about finishing it in a pan with some apple juice in there?  I am going to take the IT to about 205. Any suggestions?

You should be able to pull it at 195* IT. I took one out at this temp and it nearly hit da flo. Luckly I got Ninja Skills.  ;D
Title: Re: Spraying Pulled pork
Post by: OU812 on August 06, 2011, 04:02:32 pm
I'm doing a 9.5 pounder right now.  Only my second butt. Started at about 6:30 this morn. Put 4 hrs of hickory on it and it is sitting at about 170 right now. I made an injection sauce of 3 parts apple juice 1 part vinegar, some salt, about 15 shakes of red hot little paprika some brown sugar.  I was thinking of mopping it with some injection sauce but it sounds like you guys don't recommend it.  What about finishing it in a pan with some apple juice in there?  I am going to take the IT to about 205. Any suggestions?

You should be able to pull it at 195* IT. I took one out at this temp and it nearly hit da flo. Luckly I got Ninja Skills.  ;D

Now that was funny, wish I could have seen that.  :D
Title: Re: Spraying Pulled pork
Post by: ghost9mm on August 06, 2011, 06:08:05 pm
I'm doing a 9.5 pounder right now.  Only my second butt. Started at about 6:30 this morn. Put 4 hrs of hickory on it and it is sitting at about 170 right now. I made an injection sauce of 3 parts apple juice 1 part vinegar, some salt, about 15 shakes of red hot little paprika some brown sugar.  I was thinking of mopping it with some injection sauce but it sounds like you guys don't recommend it.  What about finishing it in a pan with some apple juice in there?  I am going to take the IT to about 205. Any suggestions?

You should be able to pull it at 195* IT. I took one out at this temp and it nearly hit da flo. Luckly I got Ninja Skills.  ;D

Now that was funny, wish I could have seen that.  :D

Hee Hee !!! yep in slow motion...lol
Title: Re: Spraying Pulled pork
Post by: Bavind on August 06, 2011, 10:18:33 pm
I use a German apple liquor called apfelkorn. I sometimes add some apple juice to cut down on the slightly strong flavour.
Title: Re: Spraying Pulled pork
Post by: JimBob Shafer on August 08, 2011, 10:28:48 am
I used a bit of cider and apple juice.  Only opened the smoker one time to add more water, so I went ahead and sprayed them at that point.  Didn't lose much heat doing it.

I do highly recommend a digital thermometer that you can keep in the meat and have a remote transmitter.  I used this and was able to watch the meat temperature without having to open the door.  Took it out at 195 and the did the ever so popular FTC (which I learned on here) for about 4 hours. 

After 4 hours, it was still hot and the meat just fell right apart. 

Thanks to all that post on here and give recommendations to newbies like myself.  It did make this attempt much better than the previous 2 that I tried on my own. 

DIG IN!! 
Title: Re: Spraying Pulled pork
Post by: rcger on August 08, 2011, 12:53:34 pm
Every time you open the door to spray you are losing your heat in the tower.  In my opinion it is not worth it but if you want to spray have at it!

I agree with KY!  I did a butt this weekend (See Rick's Butt).  I opened the door at the 4 hour mark to change the water only.  I didn't peek again until my digital thermometer told me I had reached 195 IT.  The bark was outstanding.  I FTC'ed it for about 4 hours and then pulled it.  Talk about moist!
Title: Re: Spraying Pulled pork
Post by: smokinjoe73 on April 05, 2013, 12:13:41 pm
What on earth is FTC
Title: Re: Spraying Pulled pork
Post by: Grouperman941 on April 05, 2013, 12:18:43 pm
What on earth is FTC

Foil

Towel

Cooler
Title: Re: Spraying Pulled pork
Post by: smokinjoe73 on April 05, 2013, 12:27:51 pm
Thanks for the definition. Now what would I do with that info ? Times and do oh mean like a beer cooler?
Title: Re: Spraying Pulled pork
Post by: rcger on April 05, 2013, 01:05:59 pm
Thanks for the definition. Now what would I do with that info ? Times and do oh mean like a beer cooler?

After the meat's done, take it out and wrap it tightly in some foil. I like to add a bit of apple juice to it befor sealing it up. Next, wrap it in a thick beach towel and stick it in a beer cooler or such. It's just a way of holding the meat until you're ready to serve. You can keep it warm up to 4 or 5 hours like this.
Title: Re: Spraying Pulled pork
Post by: TedEbear on April 05, 2013, 06:00:08 pm
What on earth is FTC

Foil (wrap it in aluminum foil)
Towel (cover the foil wrapped meat with a towel)
Cooler (put it all in a cooler, the type that you'd take on a picnic or something)

Here are some more:  What do all these acronyms mean? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766)

Oops, didn't see page 2 until now.
Title: Re: Spraying Pulled pork
Post by: KyNola on April 06, 2013, 07:14:31 am
The cooler should be empty, no ice.  You can do the same thing in your microwave oven.  Just make sure no one turns it on.
Title: Re: Spraying Pulled pork
Post by: Defiant on April 07, 2013, 08:04:54 am
What on earth is FTC
F - Foil (Wrap in Foil)
T - Towel (Wrap that in a towel)
C -Cooler (Place in an empty cooler)

This retains the heat for a period of time
Title: Re: Spraying Pulled pork
Post by: hal4uk on April 07, 2013, 10:19:41 am
Every time you open the door to spray you are losing your heat in the tower.  In my opinion it is not worth it but if you want to spray have at it!

I agree with KY!  I did a butt this weekend (See Rick's Butt).  I opened the door at the 4 hour mark to change the water only.  I didn't peek again until my digital thermometer told me I had reached 195 IT.  The bark was outstanding.  I FTC'ed it for about 4 hours and then pulled it.  Talk about moist!
X2...  You also lose the steam in the cabinet when you open the door to... uhhh, replace the steam you just lost...   :o
Title: Re: Spraying Pulled pork
Post by: wetzel1977 on April 13, 2013, 07:41:58 pm
i used to spray my butts down but found out it was too much of a pain and like everyone else stated you lose temp and on a bradley it take alittle time to get the temp back up. i used to use apple juice and water. FTC works man and also if you are not ready to eat it will stay warm for a couple of hours till your ready to consume. I did a brisket and then FTC'd it and still was piping hot 3 hrs later. IT WORKS PERIOD !!