BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Rubs and Sauces => Topic started by: Paulpj on September 25, 2012, 09:30:32 AM

Title: Pulled pork rub and advice
Post by: Paulpj on September 25, 2012, 09:30:32 AM
Hi all :) I am new to the Bradley smoker , I want to produce rubbed pork like I see on man vs food!! There's never enough info on it and I want to know what seasoning should I rub on the meat and also are there any good suppliers you may have tried .also advice for a sauce ideally ready made to start with . And if anyone has made pulled pork would be glad of advice I would like to cold smoke then oven cook for a long time . I have the Bradley 6 shelf digital smoker.thanks in advance.
Title: Re: Pulled pork rub and advice
Post by: Ka Honu on September 25, 2012, 10:02:43 AM
I'm on the run today but here's a quick answer until someone has time to expound:

Screw Man vs Food and make your own rub.  Jan's Rub (developed by forum member KyNola's wife) is excellent for pulled pork.  I also inject with Carolina Treet (when I have it - something else like apple juice when I don't) before putting on the rub.  No need to cold smoke.  Preheat your Bradley to 225o, let the butt(s) run with four hours of smoke and then either leave in the smoker (which is now an oven) until you get the internal temperature to 200o or move to the oven.  I do mine two at a time and finish one in the oven or the smoker to maintain the bark and the other in a crockpot to insure I get plenty of juice.  FTC the oven-finished one for a couple hours when done and then shred and combine the two.

We've got a family wedding here this week and I served pulled pork made as described for dinner the other night.  Most of the attendees were from California and really didn't know what pulled pork was all about.  They all took really small portions to be polite and then went back for huge helpings after tasting.  Twenty of them went through ten pounds of pulled pork like it was their last meal.
Title: Re: Pulled pork rub and advice
Post by: Habanero Smoker on September 25, 2012, 01:39:56 PM
Hi Paulpj;

Welcome to the forum.

There are many ways to prepare a rub for pulled pork. I don't watch many episodes of Man vs Food, so it is difficult to stir you to what he used. I prefer a rub called "The Renowned Mr. Brown" and a vaunted vinegar sauce. Both recipes can be located by clicking on the following link.
Pulled Pork and Sauce (http://www.susanminor.org/forums/showthread.php?86-Pulled-Pork-and-Sauce&p=99#post99)

If you don't want to make my rub or sauce for pulled pork. McCormick Grill Mates for pork works well. When I don't want to make a rub, I will often use Simply Marvelous Spicy Apple Rub, and apply it thick. For commercial sauce you can use any sauce you like. I prefer vinegar based sauces, but if you like tomato base use that, if you like a mustard base use that; or don't use any sauce and let you or your guest apply the sauce they want.
Title: Pulled pork rub and advice
Post by: mikecorn.1 on September 25, 2012, 03:50:05 PM
Looks like you got some great info already. So, welcome aboard.   


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Title: Pulled pork rub and advice
Post by: dirt1008 on March 15, 2013, 05:04:48 AM
Quote from: Ka Honu on September 25, 2012, 10:02:43 AM
I'm on the run today but here's a quick answer until someone has time to expound:

Screw Man vs Food and make your own rub.  Jan's Rub (developed by forum member KyNola's wife) is excellent for pulled pork.  I also inject with Carolina Treet (when I have it - something else like apple juice when I don't) before putting on the rub.  No need to cold smoke.  Preheat your Bradley to 225o, let the butt(s) run with four hours of smoke and then either leave in the smoker (which is now an oven) until you get the internal temperature to 200o or move to the oven.  I do mine two at a time and finish one in the oven or the smoker to maintain the bark and the other in a crockpot to insure I get plenty of juice.  FTC the oven-finished one for a couple hours when done and then shred and combine the two.

We've got a family wedding here this week and I served pulled pork made as described for dinner the other night.  Most of the attendees were from California and really didn't know what pulled pork was all about.  They all took really small portions to be polite and then went back for huge helpings after tasting.  Twenty of them went through ten pounds of pulled pork like it was their last meal.

If/when you move it to the oven to finish, do you wrap in foil, or leave naked?
Title: Re: Pulled pork rub and advice
Post by: beefmann on March 15, 2013, 06:33:09 AM
ka honu has gave you  some good information,

i have done pulled pork with good dusting of granulated garlic, black pepper, light dusting of paprika and a good dusting of ground mustard,,,, smoke for 4 hours at a box temp of 225 till an it of 195 to 200, after the smoke brush on 3 to 4 light coats of bulls eye bbq sauce last coat should be done near the  end
Title: Pulled pork rub and advice
Post by: dirt1008 on March 15, 2013, 06:45:30 AM
I'd like to just leave the pork in the smoker and finish out from there, but my problem is my thermometer hasn't showed up yet. I'm not concerned about speeding the process up with moving them to the oven, I just figured since the only meat thermometer I have will require me to open the door and check it that I should use the oven since it will recover faster. If I do use the oven though do you think I should wrap in foil? Should I add some kind of liquid? I'm worried that ill dry it out too much
Title: Re: Pulled pork rub and advice
Post by: Caneyscud on March 15, 2013, 07:46:18 AM
Dirt, I wouldn't worry quite so much about heat recovery during the last part of the smoke.  The Bradley has no inherent heat mass to store heat.  When you put in a cold piece of meat - that piece of meat is acting as the heat mass.  Early on - that heat mass is cold and is affecting the CT.  Toward the end of the cook - that heat mass (meat) is hot and affect the CT in a positive way.  When you open the door, you will lose the heated air, but you will not change the temp of the meat.  When you close the door, that piece of hot meat will help warm the air up much more quickly than at the first of the smoke.  Even though I have had butts get done in 1 hour per pound or less - it is rare - usually in the 1.5 hours per pound range.  I don't even check anymore until it gets in the 1 hour per pound time.  By that time the meat is heated and the recovery is minimal unless you stand there 30 minutes with the door open. 

If you do the oven thing - just know your oven.  Most people are surprised to know that kitchen ovens are not all that accurate and are often subject to temp swings - plus you have a tendency for more radiant heat effects.  In all told, I usually put in a foil pan with a loose foil covering - if you are not smoking, why take the risk of drying out the surface?  Personally, I don't add liquid - that butt will have plenty of liquid by itself.  If you seal the foil and add liquid, then you are changing to another cooking technique - braising.  I prefer not to braise my bbq, but it works.  Just watch your temps more often- the braising doesn't take as long to raise the temps as the dry air smoking process.   ITs physics my dear Mr. Watson!  - its physics!
Title: Pulled pork rub and advice
Post by: dirt1008 on March 15, 2013, 09:05:36 AM
Quote from: Caneyscud on March 15, 2013, 07:46:18 AM
Dirt, I wouldn't worry quite so much about heat recovery during the last part of the smoke.  The Bradley has no inherent heat mass to store heat.  When you put in a cold piece of meat - that piece of meat is acting as the heat mass.  Early on - that heat mass is cold and is affecting the CT.  Toward the end of the cook - that heat mass (meat) is hot and affect the CT in a positive way.  When you open the door, you will lose the heated air, but you will not change the temp of the meat.  When you close the door, that piece of hot meat will help warm the air up much more quickly than at the first of the smoke.  Even though I have had butts get done in 1 hour per pound or less - it is rare - usually in the 1.5 hours per pound range.  I don't even check anymore until it gets in the 1 hour per pound time.  By that time the meat is heated and the recovery is minimal unless you stand there 30 minutes with the door open. 

If you do the oven thing - just know your oven.  Most people are surprised to know that kitchen ovens are not all that accurate and are often subject to temp swings - plus you have a tendency for more radiant heat effects.  In all told, I usually put in a foil pan with a loose foil covering - if you are not smoking, why take the risk of drying out the surface?  Personally, I don't add liquid - that butt will have plenty of liquid by itself.  If you seal the foil and add liquid, then you are changing to another cooking technique - braising.  I prefer not to braise my bbq, but it works.  Just watch your temps more often- the braising doesn't take as long to raise the temps as the dry air smoking process.   ITs physics my dear Mr. Watson!  - its physics!
Very helpful, I really appreciate it. Now I'm curious, as you have sold me on the leave it in the smoker debate, what to set my smoker at. I have the original with the slide adjustment at the bottom and my dual probe isn't here yet. Guess I will get it preheated to around 215, then just leave it there till I'm done
Title: Re: Pulled pork rub and advice
Post by: Ka Honu on March 15, 2013, 09:55:12 AM
When I finish in the oven I rack it naked over a drip pan with some liquid in it. It's easier for me to do that way - I can clean up the smoker and do whatever else I have to do while the butt is still cooking and since I'm mixing it with the one I finished in the crockpot juice is not an issue.
Title: Re: Pulled pork rub and advice
Post by: Caneyscud on March 15, 2013, 12:28:44 PM
I have a DBS so other may chime in - but I'd set on as high as it would go during the preheat.  Wait until it gets to as high as it will go then put in the meat.  Then set it back to 225 - 235.  A couple of foil covered bricks on the bottom rack wouldn't hurt with the heat mass.  Also it will be faster pre-heat if the water you put in the bowl is already hot/warm.
Title: Re: Pulled pork rub and advice
Post by: NePaSmoKer on March 15, 2013, 01:04:35 PM
Triple B and PYM is way better than the Mr Brown rub
Title: Re: Pulled pork rub and advice
Post by: Habanero Smoker on March 15, 2013, 01:15:47 PM
Hi Dirt1008;

To help the Bradley recover many of us place a brick or two inside the smoker. Preheat the smoker higher then what you will be cooking at. For example, if you plan on cooking at 215°F, preheat to 240 - 250°F.

Here are some more tips that may be helpful:
Bradley FAQ's (http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748)
Title: Pulled pork rub and advice
Post by: dirt1008 on March 15, 2013, 02:01:46 PM
Thanks guys. Do you think that 225 is too high to cook at? How long would you guess ill be on a 5lb butt?
Title: Re: Pulled pork rub and advice
Post by: KyNola on March 15, 2013, 02:20:52 PM
225 is just fine.  I won't estimate the time as each pig is different and you really want to be cooking by internal temperature of the pork. 
Title: Re: Pulled pork rub and advice
Post by: TedEbear on March 15, 2013, 02:45:26 PM
Quote from: dirt1008 on March 15, 2013, 02:01:46 PM
Thanks guys. Do you think that 225 is too high to cook at? How long would you guess ill be on a 5lb butt?

They say 1.5-2 hours per lb.  From what I've experienced, the larger the butt the longer per lb it seems to take. I always cook mine to an internal temp of 195.

My guess is 8 hours.  Wind and ambient air temp will have an affect.
Title: Re: Pulled pork rub and advice
Post by: smokinjoe73 on June 18, 2013, 08:22:43 AM
This is very informative thread, just curious about the FTC..is this done after the desired IT of the butt is reached.. So for example you would had that time on after the 8 hours approx mentioned int he previous thread?
Thanks
Title: Re: Pulled pork rub and advice
Post by: Spliner on June 18, 2013, 12:48:55 PM
I personally have tried many methods mentioned on this forum for pulled pork but have settled with the following:

1)  24 hours before I intend to smoke.. trim the excess (leave a little bit) fat off the butt, and rinse and pat dry with paper towels.
2)  Rub all over (be generous here, get in all the crevices, etc.) with your favorite rub.  I use Jan's or any store bought that sounds good.  Last time I used a Maple Bacon rub from Wal-Mart and it was delicious.
3)  wrap tightly in plastic and store in your fridge until the day of the smoke.

The day of the smoke...

4) pull out the butts and put them on foil pans or on a cutting board (just to keep down the mess) after unwrapping them.
5) rub a light to moderate coat of molasses all over the butts.. don't miss any spots!
6) sprinkle lightly with more of your rub and place them on the wire racks for the Bradley.

Let them sit out (cover lightly with plastic if you feel the need) while you pre-heat the Bradley.

I have the newer OBS Bradley 4-rack.  So generally 2 butts is all I do in it, but I have squeezed 4.  Pre-Heat the Bradley with it maxed out until it hits 225-250.  Make sure your water bowl is installed, your drip tray, and put in the butts with 4 hours of whatever smoke you intend to use (I use Apple).  Use a thermometer (remote digital is best, I love my iGrill) and watch the temp of the meat while it smokes.  I don't inject mine, just the rub the day before and the molasses the day of the smoke.  Comes out wonderful.  Injecting is optional, but don't go overboard with the inject-able marinade.  It could create hot-spots inside the meat that will throw off your thermometer.

I generally change out the water bowl after most if not all of the pucks have gone through because it'll be full of some grease and expended pucks at that point and I don't want a fire.  Then I just let it cook in the Bradley until it hits around 200F on my thermometer.  Then I'll pull them, wrap in foil tightly, and then 1-2 old towels and place them in a pre-heated cooler for up to three hours (usually 2 is sufficient while I get everything else ready).  To pre-heat your cooler, simply pour in some boiling water when the butts are almost done so it warms up the inside of the cooler.  Then drain it before putting in the butts.

Pull them, shred them, add a bit more rub, leave in the bark (yum), and enjoy!  If you need to keep it warm at this point I use a crock pot and add back in any of the drippings that were in the foil from when I pulled them out of the cooler so they don't dry out.  On average.. an 7.5-8.5lb butt takes me 10-14 hours, but it has on occasion taken 18 hours.  I figure 12 hours and allow myself up to 4 hours additional because I can simply hold them longer in the cooler or crock pot if shredded (if they get done too soon).  Time will fluctuate depending on the pork.  If it gets done in less than 10 hours and you're doing 2 butts.. be suspicious and move your thermometer to a different location in the meat to double check.

If you're pre-cooking for a BBQ the next day, do the above but after shredding them, put them in foil pans (the large ones) cover them tightly with foil and sit them in the sink with ice cubes to rapidly cool them.  Your meat has already been in the danger zone for long enough while going from 40F to 150F in the smoker.  Once they cool (and I have been known to put some ice on top as well to speed up the process, just make sure you got the foil on very tightly to keep out moisture) store in the fridge, then the next day pre-heat your oven to 250ish and re-heat until the meat reaches about 180F.  Un-foil and eat, or transfer to crock pots.

I did a batch like this for a family reunion this year, but kept the crock pots on during the dinner so the meat wouldn't spoil.  Someone half-way through turned off the crock pots.  Didn't hurt anyone, but on the cleanup we noticed about 4lbs of leftover pork had been allowed to get cool and we had no idea how long it had been like that.  We pitched it to be safe.  Bummer.

I typically start my smokes 4 hours before bed time.  Once I clean out the water bowl of excess grease and burnt pucks, I let it smoke all night while I sleep with my iGrill next to me.  I set my smoker away from the house in case of an unattended fire but have never had one.  Just keep your meat away from the sides, clean out the bowl after smoking, and let it cook.

Spliner
Title: Re: Pulled pork rub and advice
Post by: smokinjoe73 on June 18, 2013, 02:22:01 PM
That's a very informative thread. Splinter you mentioned you smoke for 4 hours, clean out all the grease. Then said you smoke all night. Do you mean it just cooks all night? Or you smoke more. ?
Thank you
Title: Re: Pulled pork rub and advice
Post by: pokermeister on June 21, 2013, 08:27:07 PM
 You have some very good info here. After smoking more than 20 butts, 4 hours at the start is all the smoke I use, then leave in smoker at about 225-235 until IT reaches 195-200. The key is the internal temperature. I have had a 9 lb butt ready in 10 hours, and an 8 lb butt take almost 15. Depends on the mood of the pig I guess. If you smoke after the meat has reached about 140, you will not get any more smoke flavor. I have changed out the water bowl for a 9 x 9 x 2 inch cake pan, and a foil wrapped brick for recovery.
Title: Re: Pulled pork rub and advice
Post by: Spliner on July 10, 2013, 12:29:32 PM
Quote from: smokinjoe73 on June 18, 2013, 02:22:01 PM
That's a very informative thread. Splinter you mentioned you smoke for 4 hours, clean out all the grease. Then said you smoke all night. Do you mean it just cooks all night? Or you smoke more. ?
Thank you

Sorry for the late reply.. need to stop by here more often!  I clean out the drip pan/bowl and put it back with hot or boiling water (so that it doesn't cool down the smoker) and then I let it cook in the smoker (not smoking) until it is done.  Did one last weekend, an 8.5lb pork butt, took just under 12 hours total.  I pulled it when it hit 200F (meant to try and get it when it hit 195ish but overslept a bit.. honestly 200ish is fine, it'll pull easier).  Wrapped it in foil, towel.. and in the cooler it went that morning while I tinkered with the cole slaw and sauce (about 1.5 hours).  Pulling it was easy as the bone slid right out and although I was going to use my new claws my daughter bought me for father's day, I ended up using a couple of forks and it just fell apart.  Lunch that day was a win!

PS:  I have, in the past, tried to hold the pork a bit longer and I've noticed the temp will start to drop after a couple hours in my cooler.  If you have a really good cooler and pre-heat it before putting in the pork you could probably hold it for up to 4+ hours.  I've also transferred the pulled pork to a crock pot on "keep warm" setting and waited until dinner, but I'll warn you, it'll dry it out unless you keep some of the drippings and add it into the crock pot every so often. 

Pulled pork is fun to do in the Bradley smoker, do it often and find the method you like the best.  I use Apple Wood almost exclusively but I have my eye on a 120 box of Pecan for the future.

Spliner
Title: Pulled pork rub and advice
Post by: Indy Smoker on July 10, 2013, 01:22:39 PM
Be careful if using a commercial dry rub. I used some and turned out very salty.


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Title: Re: Pulled pork rub and advice
Post by: pokermeister on July 14, 2013, 11:37:02 AM
Look at the list of ingredients on a dry rub- if salt is the first or second one, it's probably too salty. Just my 2 cents worth.