Hello all,
I just wanted to stop in and get some pointers before I dive in and start smoking a 10lb pork butt. I have the DBS if that helps. If you guys have links to good recipes it would be appreciated. If you have some of your own knowledge you would like to share that would be great too.
Here's the plan:
Smoker at 225 degrees
Smoke for 5 hrs (I'm going to use the Bradley Special Blend)
I've seen that it takes 1.5 to 2 hours per pound so I figure I would let it sit in the smoker for another 12-15 hours until it hits 195 degrees.
Do I foil or wrap at any time in the smoker?
Am I smoking it long enough?
Will I get a good bark?
Does my timing sound right?
I have the pork rubbed in the fridge right now, do I need to inject it with something? Apple juice?
Do I have to baste while its cooking?
Any suggestions or previous posts that you think are worth looking at please let me know.
Thanks for your help... I really don't want to screw this up. The party starts at 6:00PM tomorrow. Merry Christmas too!
I'm definitely not an expert on P. butts, but I'd start in now. Some pigs take a long time. If it's done early, you can FTC or pull then re-heat in a crock pot.
As far as injecting or basting, I don't. Just rub it and let it go (not an expert, remember) The IT will stall somewhere around 160* F. Be patient.
The experts will be along shortly, I'm sure. But my advice....start it now.
You might want to bring the Pork Butt up to at least room temp or preheat it to 225 in your oven before putting in the smoker. This might lessen your overall cook time and take some of the load of the BDS in trying to get up to temp. Just a thought from a learner.
Quote from: Smokesmore on December 25, 2014, 07:38:59 AM
Here's the plan:
Smoker at 225 degrees
Smoke for 5 hrs (I'm going to use the Bradley Special Blend)
I've seen that it takes 1.5 to 2 hours per pound so I figure I would let it sit in the smoker for another 12-15 hours until it hits 195 degrees.
Do I foil or wrap at any time in the smoker?
Am I smoking it long enough?
Will I get a good bark?
Does my timing sound right?
I have the pork rubbed in the fridge right now, do I need to inject it with something? Apple juice?
Do I have to baste while its cooking?
I used to cook butts at 225. The last year or so I've had the cooking chamber at 210 and I bring the IT up to 190-195. They seem to turn out noticeably more moist and tender.
No need to foil or wrap unless you need to speed up the cooking time. Wrapping in foil softens the nice bark and a nice bark is good to chop up in tiny pieces and add to the pulled pork.
5 hours seems like a long time to apply smoke. Most people seem to go 3-4 hours.
No need to inject or baste.
If it were me I'd start cooking it now. To me pulled pork tastes better reheated the next day.
Ditto. I rub with EVOO and apply a rub. Usually Iceman's oinker rub. I've heard that Jan's is good as well. I Have not tried it yet. have also used CYM vice EVOO but prefer the flavor of the EVOO.
It's on.... thanks guys
It's been going for 9 hours now and I smoked for 4 hours. For some reason it doesn't even really have a bark. I guess I was expecting a blacken exterior. Does it not happen till later? More smoke? Help!
Be patient.
The bark forms as the beast cooks. The rub and smoke gives it flavor. The outer layer needs to dry out some before you get the bark. If you wrap in foil the bark will no be the same due to moisture being trapped.
If you want a more pronounced bark molasses seems to be one way to get there. Check this link: How do you make your Butt Bark (http://forum.bradleysmoker.com/index.php?topic=29015.0)
Thanks for the link. It's still going. Currently at 192° and it's been going for 17.5 hours at around 210° smoker temp.
Will FTC wreck the bark? I'm assuming I should pull it at 195°?
Stick a meat fork in and twist. If it turns easily it's ready to come off. Could vary from 180 to 200. Depends on the critter.
Sent from my iPhone using Tapatalk
(http://tapatalk.imageshack.com/v2/14/12/26/6af525d51fa50022916f99a808c860a1.jpg)
Before....
And after 18 hours... thanks for the help I think it looks good? I'm FTC'ing it for a while till we eat.
(http://tapatalk.imageshack.com/v2/14/12/26/4d13562787eee7b0f1e378b465c26cce.jpg)
Nice to hear from you again Tail, been busy and wife's prego, haven't had a lot of time to smoke.
Looks like it turned out great. Were you happy with the results? Does 210f make a difference?
I generally take mine to 200-205 instead of 195. You can pull the bone out by hand after a good FTC.
Here's my method, seems to work well for me every time:
1) Trim and rub with your favorite rub the day before and wrap in plastic wrap and refrigerate overnight.
2) The next day sit them out for at least an hour at room temp (or as others have said, put them in a 225 oven for a while before smoking).
3) While the smoker is pre-heating (I turn mine all the way up - it's a non-digital Bradley 4-rack) I put a nice coat of molasses on the butts then add more rub as I see fit.
4) Smoke them for 4-5 hours with apple wood (my preference) and let them cook until they hit 200F to 205F IT.
5) Pull them, wrap tightly in foil and put them in the cooler with towels (FTC) for at least an hour, usually 2 if I have time.
6) Unwrap and pull/shred them. Eat.. enjoy.. eat more.
I'll generally do 2 8-10lb butts at once and vacuum seal and freeze the leftovers in 2lb pouches. Then I pull it out and re-heat and it's as good as the day I smoked it. Great in soups, beans, omelets, damn near anything you can use an excuse to put smoked pork in.
Here's how the bark turns out for me using molasses (this one was so tender and juicy at 205 that it broke open under its own weight):
(https://lh6.googleusercontent.com/-H4zkYnH_N-Y/UaCReRY4rnI/AAAAAAAAAPY/3mZbEAMYrVY/s640/blogger-image--1125941255.jpg)
You can't go wrong with pulled pork. Pull it at 195, 190, 200, 205 it really doesn't matter, do what feels right to you. If you can stick a fork in and twist and see that it's tender you're golden. It's hard to mess up pulled pork in the Bradley. Times will vary, pork takes as long as pork takes. So always allow yourself an extra 2-3 hours minimum and if it gets done early just FTC it. FTC'ing has never messed up my bark, if anything it softens it a bit and allows me to pull it apart with the meat rather than chopping it by hand and adding it back in.
Spliner
Looks good !!
It was good. I really wish I could get beef to turn out as good as pork does. Beef always dries out on me too much. Honestly though I have not tried the molasses on it, that might help. It's also hard to find a good thick chuck roast around here in my area, and most you can find are 3 lb to 4 lb. I would love to do a huge 8-10 lb bone-in chuck roast like I do the pork butts. I guess I'm going to have to order one from the butcher sometime.
Spliner