Hi guys, well it finally happened...I've been "hiding" on this site for a long time, checking out all your recipes, just wishing I could buy a Bradley. I got sick of my Smoke Hollow smoker that even when set on Low, could melt an engine block...so I sold it. I got extremely lucky and found a guy that was selling his Stainless Steel Bradley on Craigslist, the only reason he was selling it is because he was moving. I scored it for $175. I also bought a Auber PID, Maverick, and 3 Bubba Pucks so I'm ready to go!! Now that I bought the Bradley I feel like I earned the right to join the site ;)
I think for my 1st smoke I would like to try a pork butt. I've checked out some recipes and pretty much have a grasp on what needs to be done except the whole timing part. It sounds like these things could take quite awhile. So what time do you guys start smoking stuff if you want to eat it for dinner the next day? Or do you guys do it a day ahead of time and just reheat it for dinner? Is this something that I will have to start in the middle of the night so it can cook through till the afternoon and have time to FTC before dinner time?? I just wasn't sure how safe it is leaving the smoker unattended at night while I'm in bed. I was just hoping you guys could shed some light on this, I don't want the Bradley turning me into an insomniac out smoking ABT's and Fatties at 3am...I want my 1st smoke to turn out good. By the way I tried Nickld's jerky recipe...it was great, I added a little molasses to sweeten it up a bit.
Thanks guys,
Ben
First off Welcome Aboard!!
I don't want the Bradley turning me into an insomniac out smoking ABT's and Fatties at 3am.. AHH Whats wrong with that????? As for the timing IMHO Your chunk of Butt is going to tell you when its ready. I don't like to get up in the middle of the night if I'm sleeping so I usually start my Butts at 4 or 5 am and when its done I put it in a roaster pan shredded. then reheat the next day with a splash of Apple/Raspberry Juice in a crock pot.
Welcome to the forum. You and everyone automatically has a right to be on this forum whether you own a Bradley, some other unit, or do not own anything. All are welcome here.
Most things prepared in the Bradley, and especially large chunks of meat like butts and brisket, get done when they get done. Patience is absolutely required to properly smoke a meal in the Bradley.
The average bone in butt takes me approximately 18 to 24 hours to cook in the Bradley at a cabinet temp averaging 205, and allowing the meat to reach 180 to 190. I normally start smoking the evening before (4 hours before bed time). I smoke for 4 hours, change the water in the bowl, spray with apple juice, and then simply allow the beast to continue cooking. I have a PID so it pretty much maintains the temp I want.
You indicated that you had the Maverick - when you set the temp alarms on it, you can safely go to bed with the alarm next to you as long as you are in range.
Do not worry about FTC on butts. I only do so if I need to delay dinner. After the butt reaches your desired temp, simply spray with apple juice, wrap in foil and let it rest on the counter for awhile (1 to 3 hours) until it cools enough for you to handle without too much pain.
If you sleep while the smoker is on, just take some common sense precautions, i.e. make sure you have fresh water in the bowl, the vent open at least 2/3, place the smoker away from the side of the house so that if it were to catch fire (very unlikely) then it will not catch the house on fire as well.
I normally sleep on a couch that is near the window that I can see the smoker from. With the curtain open, I can see the smoker anytime that I open my eyes, and I have the Maverick to let me know if the meat or cabinet temps climb or fall too much.
Welcome to the forum YamWarrior!
I pretty much do my butts like WildCat does.... I just gotta ask though... with a name like YamWarrior are you a walleye fisherman?
Mike
Quote from: Mr Walleye on April 18, 2009, 05:21:47 PM
Welcome to the forum YamWarrior!
I pretty much do my butts like WildCat does.... I just gotta ask though... with a name like YamWarrior are you a walleye fisherman?
Mike
Better than the "Green Carp" guys huh Mike?
For Butts, it really depends on your schedule. For a big load that I know will need 16 hours or so I will put them in at say, 5:30 pm and after 4 hours of smoke, change out the water bowl before bed and continue
the next day confident that my stuff will be ready by noon or so. Sometimes I vac seal with sauce after it is completely cooled for taking to work for a crowd the following day, heating in a couple of large oval crock pots. Some have said that is is better after being vac sealed with sauce then a fresh pull right out of the FTC. Just gotta see what works for you.
I agree with the others that it is done when it is done. I do may butts ahead of time, and then reheat. There is nothing more vicious the a hungry guest. You would think a hungry guest would appreciate the food more, but I haven't experienced that. :)
I don't take mine as high of an internal temperature. I found that if you are using a cabinet temperature of 200°F - 210°F, you can take them out of the smoker at 175°F, and start pulling after about 45 minutes to an hour rest.
When you get a few butts under your belt (no pun intended) try the 175°F temperature. This also requires that you trim the butt to at least 1/4 inch of fat, but 1/8 inch is better. A good indicator of when it is done is to use a large two tine fork. Insert it into the butt and twist. If it pulls apart fairly easy, then it is done, not matter what the internal temperature is.
Thanks for the tips! Looks like this will be a weekend project, so I can take my time and do it right. To answer Mr. Walleye's question...I came up with the username Yamwarrior, because I ride a Yamaha Warrior crusier bike. Although I am an avid walleye fisherman ;) I do a lot of ice fishing here in Wisconsin, and there isn't much better than a cold water walleye fillet!!!! YUM YUM
I can't wait to smoke something with this thing. Don't worry, I know you guys like pics with posts, so when I get the chance to use the Bradley I'll take some snap shots.
Thanks again,
Ben
I did two butts last week and out of all the ones I did I would say this was my least favorite. I pulled it at 176 and while the fork twist was there, the internal meat was too hammy still. I ended up putting the left overs in the crock pot today and let it cook on low for about 6 hours. It came out a lot better this time.
I made a number of mistakes but it still came out ok. It was also my first bone-in so maybe that had something to do with it. Biggest mistake was I didn't let the internal temp of the meat get warm enough before putting it into the smoker. It was frozen and I took it out of the freezer on Saturday night and into the fridge. I figured by Wednesday night it would be ready, but I was wrong. It was still 33-34 degrees in the center. I smoked for 4 hours between 200-220 and then into the house oven at 200 degrees for about 9 hours.
I was making it for my family and I couldn't wait an extra day so I did rush it, and you can't rush a good smoke. As for sleeping while it is in there I usually move it to the oven before bed. Makes the house smell great in the morning!
Quote from: yamwarrior on April 19, 2009, 02:41:44 PM
Thanks for the tips! Looks like this will be a weekend project, so I can take my time and do it right. To answer Mr. Walleye's question...I came up with the username Yamwarrior, because I ride a Yamaha Warrior crusier bike. Although I am an avid walleye fisherman ;) I do a lot of ice fishing here in Wisconsin, and there isn't much better than a cold water walleye fillet!!!! YUM YUM
I can't wait to smoke something with this thing. Don't worry, I know you guys like pics with posts, so when I get the chance to use the Bradley I'll take some snap shots.
Thanks again,
Ben
Welcome YamWarrior, where abouts in WI you from? I grew up in Kenosha, spent a lot of time in northern WI.
Quote from: Brisket Lover on April 19, 2009, 06:26:21 PM
I did two butts last week and out of all the ones I did I would say this was my least favorite. I pulled it at 176 and while the fork twist was there, the internal meat was too hammy still. I ended up putting the left overs in the crock pot today and let it cook on low for about 6 hours. It came out a lot better this time.
I made a number of mistakes but it still came out ok. It was also my first bone-in so maybe that had something to do with it. Biggest mistake was I didn't let the internal temp of the meat get warm enough before putting it into the smoker. It was frozen and I took it out of the freezer on Saturday night and into the fridge. I figured by Wednesday night it would be ready, but I was wrong. It was still 33-34 degrees in the center. I smoked for 4 hours between 200-220 and then into the house oven at 200 degrees for about 9 hours.
I was making it for my family and I couldn't wait an extra day so I did rush it, and you can't rush a good smoke. As for sleeping while it is in there I usually move it to the oven before bed. Makes the house smell great in the morning!
I've never had a problem with pulling it at 175°F, and I know TT also pulls his at that temperature. What does "too hammy" mean?
I have pulled at 175 myself with no problems. As a general rule, mine get up to 180+ before I notice that it is done. I always set the Maverick to alarm at 190 as the maximum temp that I want in case I forget to check on it while doing other things like taking a nap after a few cold ones. ;D
I always take mine to 190 and FTC for 4 hours. I usually start in the morning around 9 or 10 in the smoker for 12 hours (4 hours smoke) and then move to the oven overnight for another 10-12 hours at 205-210. Never had a problem and always taste great.
I take mine to 195deg IT and then FTC for a couple of hours.....always great ;D
I'm a newb also....FTC is what?
Foil, Towel , Cooler
Usually I leave a roast in the cooker several hours.
Lumpy
Sounds good!!! I got my guidelines for the butt. Also Smokeitall...I live in Madison, but go to Kenosha a few times a year with one of my buddies who grew up there. The main reason we go there is to eat at The Spot. For all of you who don't know what The Spot is, it's a drive up resturant that serves up some KILLER greasy burgers, steak sandwiches, cheese squares, breaded mushrooms, ice cream, floats, and a hell of a banana split. You just sit in your car, they bring you out your stuff and you proceed to gorge yourself on bad for you food. I usually build up quite an appetite when we go there ;D Honest to God truth we even drove in a blizzard to get there. Probably stupid, but definetly worth it
Quote from: yamwarrior on April 20, 2009, 06:13:18 PM
Sounds good!!! I got my guidelines for the butt. Also Smokeitall...I live in Madison, but go to Kenosha a few times a year with one of my buddies who grew up there. The main reason we go there is to eat at The Spot. For all of you who don't know what The Spot is, it's a drive up resturant that serves up some KILLER greasy burgers, steak sandwiches, cheese squares, breaded mushrooms, ice cream, floats, and a hell of a banana split. You just sit in your car, they bring you out your stuff and you proceed to gorge yourself on bad for you food. I usually build up quite an appetite when we go there ;D Honest to God truth we even drove in a blizzard to get there. Probably stupid, but definetly worth it
That is pretty funny about "The Spot"...I used to work there when I was in high school, I was a cook. And yes I agree it is worth the drive, they have great food. I was just in Kenosha Easter and I heard that the spot might close :( The one on the north side of Kenosha already did. And if any of you visit there make sure you get a gallon of root beer to go, they have some of the best root beer ever.
If you ever get down south of there, try the Silo in Lake Bluff Ill. The best Chicago Style Pan Pizza ever. That memory has been with me for 32 years. :D
I put mine in around 7-9 pm the day before. I get up at some point and empty / refill the water bowl. In the morning I transfer to the oven.
I've done 60+ lbs of pork butt in the last 2 weekends.
I took the last batch to 195-200F. FTC'd for 4 hours.
They were perfect.
Quote from: Wildcat on April 20, 2009, 06:38:39 AM
I have pulled at 175 myself with no problems. As a general rule, mine get up to 180+ before I notice that it is done. I always set the Maverick to alarm at 190 as the maximum temp that I want in case I forget to check on it while doing other things like taking a nap after a few cold ones. ;D
Just that instead of pull apart it was slice able. Mine started off bad so Im sure the other things were the problem not the IT.
It is difficult to tell sometimes. You will probably find over time that if you cook above 210 cabinet temp, then it is better to cook to a meat temp of 190. Below 210 (especially around 200) you can cook to 175 with similiar results. I could be that your cooking temp was higher than you thought. Besides, sliced port is good too. ;)
I run mine with a CT of 215 and a IT of 185. It's really hard to mess them up. They are pretty forgiving!
BCD
Ya I agree, even though this one was the worst I have made it was far from bad. I just know now to allow around 5-7 days to thaw out instead of 3-5.
I do mine @180* smoke with 7 pucks then bump to 225* until the meat skips back from the bone about 3/4"-1", slap some CarloniaTreet on em, foil then back in and hold at 160* for another hour. Fall apart ribbies ;D
If i'm in a hurry i put CaroinaTreet on em put in Traeger with pecan @225* ;D
nepas