I did a 6 lb shoulder in the Bradley today as was a bit disappointed.
I bought it to do smaller amounts in because I have a large offset box
smoker that I can do a small hog in. I rubbed and wrapped the shoulder
the night before like I usually do and preheated the smoker. I smoked it for
almost 6 hours and then wrapped it and finished in the over for another 3 because
it was still really tough. Meat was tender and juicy....but had to take of almost all
of the 'bark' because it had a bitter smoky taste and the smoke ring didn't penetrate
very far either. I used hickory...and from reading the posts can see I need to try
apple. I've always used hickory in the big smoker and never get a bitter taste.
Any hints/tips/ideas?
thanks,
preacherman
Preacherman,
Did you season your Bradley first? 6 hours is more smoke than I usually do. I usually do 4 hours as that's about how long it takes me to get the IT of the meat to 140F and I don't believe smoke will do any good past the 140F mark.
You won't get a smoke ring in the Bradley because it's electric heat and you only get that ring when you smoke using a fossil fuel (wood, etc). There's nothing wrong with hickory (heck, even Mesquite shouldn't cause a bitter taste). Just curious as to what temp you had the Bradley set at and what you used as a rub.
SD
Yep I agree SD a little to much smoke.....but I quote (heck, even Mesquite shouldn't cause a bitter taste). ;D
C
Quote from: preacherman on June 07, 2008, 04:26:50 PM
I smoked it for almost 6 hours and then wrapped it and finished in the over for another 3 because
it was still really tough. Meat was tender and juicy....but had to take of almost all
of the 'bark' because it had a bitter smoky taste and the smoke ring didn't penetrate
very far either.thanks,
preacherman
Just to add a little onto the other two posts, there is a significant difference between smoking with an offset and the Bradley. With the offsets, you are burning wood the entire time. The Bradley only needs to burn the wood for 4 hours or less. Vent control is a bit different as well. For the Offset, you are more likely to be adjusting to control heat, in the bradley, you are adjusting to keep the smoke from backing up in the generator and to allow excess moisture to escape.
Keep at it preacherman, a few more experiements and you'll be dialed in.
Thanks for the input folks...you're right, I do need to experiment more.
Thanks too, for the input on the smoke ring. I figured it was a chemical
reaction of the smoke and the meat that turned it pink. ???
I had it set at 225 and used 17 pellets. The outside turned black...especially
on top. Maybe I need to have the vent open more...although I'm not getting
smoke coming out anywhere but up top.
preacherman
Quote from: preacherman on June 07, 2008, 08:08:02 PM
Thanks for the input folks...you're right, I do need to experiment more.
Thanks too, for the input on the smoke ring. I figured it was a chemical
reaction of the smoke and the meat that turned it pink. ???
I had it set at 225 and used 17 pellets. The outside turned black...especially
on top. Maybe I need to have the vent open more...although I'm not getting
smoke coming out anywhere but up top.
preacherman
Hi Preacherman;
Welcome to the forum.
The term "smoke ring" is misleading, and in other circles it is often referred to as "pink ring". The ring is not cause by a chemical reaction of the smoke and meat surface, but by the chemical reaction caused by nitrogen dioxide. Nitrogen dioxide is a by product of burning organic fuels such as wood, charcoal, natural gas, and propane gas; but to produce this gas in sufficient quantities, the fuel must be burned at a much higher temperature then the briquettes that smolder on the hot plate. Once the nitrogen dioxide comes in contact with the meat surface it converts to nitric oxide, which reacts to the pigment in the meat to form a "pink ring" (similar to what sodium nitrite does when in comes in contact with meat). The irony of it is that you can produce a "pink ring" using a propane grill or oven or the Bradley propane smoker, but not in its other smokers. This reaction can penetrate to a depth of 8-10 mm. In addition this can only occur using the low and slow method of cooking.
Quote from: Gizmo on June 07, 2008, 06:38:41 PM
Quote from: preacherman on June 07, 2008, 04:26:50 PM
I smoked it for almost 6 hours and then wrapped it and finished in the over for another 3 because
it was still really tough. Meat was tender and juicy....but had to take of almost all
of the 'bark' because it had a bitter smoky taste and the smoke ring didn't penetrate
very far either.thanks,
preacherman
Just to add a little onto the other two posts, there is a significant difference between smoking with an offset and the Bradley. With the offsets, you are burning wood the entire time. The Bradley only needs to burn the wood for 43 hours or less. Vent control is a bit different as well. For the Offset, you are more likely to be adjusting to control heat, in the bradley, you are adjusting to keep the smoke from backing up in the generator and to allow excess moisture to escape.
Keep at it preacherman, a few more experiements and you'll be dialed in.
Giz, did you mean to say 4 hours or less? I'm pretty sure that's what you meant as I don't think I have enough pucks to burn 43 hours :o ;) ;D
Yes Duck,
Thanks. I must have fat fingered the keys and didn't proof read. That would have been one expensive and over smoke dish. >:(
I have corrected the original post.
I was gonna say, with 43 hours of smoke, it would be amazing if you never had a bitter bark ;)
I'm still puzzled over the bitterness. I've had plenty of real dark bark but never the bitterness.
43 hours of mesquite.....I can smell it now! But bitter bark is a bit odd, what rub did you use? That's the only thing I can think of that might give a odd bite to it, cause otherwise sounds like ya did perfect...Oh the joy of smoking, comes out different every time! Keep at it!
C
The only other thing I can think of is not having the vent open enough causing a moisture build up. But I think you would have noticed the condensation on the inside of the cabinet.
Mike
Thanks for all the input folks :)
I've come to the conclusion that I didn't have the vent open far enough because the bottom of the
shoulder was dark...but tasted fine. It was the top...where some of the condensation must have
collected. It sounded like what the other posted experienced in the "mouth numbing taste" post.
Next time will be better ;D
preacherman
I leave my vent open full, with everything, and mesquite....don't listen to sd..smoke is just too flavor, not cook! But use mesquite!! ;D
C
If anybody would like to start using 43 hours of smoke on their butts, I'll happily sell you the bisquettes. ;D
I am curious what you use in your rub.Maybe toomuch sugar? Figure at least 1.5 hrs per pound at 210 Closer to 2 if you mop. When I smoke butt I use 4 Hickorys and 8 apple. That will keeep it from getting bitter. Spray with apple juice after 4 hrs. Also make sure to leave your meat out at least an hour before smoking. Cold meat in a hot smoker can also contribute to a bitter taste. Hope this helps.
I also think the bark alone is a bit much to just pop in your mouth and eat by itself, but if you shred it up and mix it with the entire butt it is absolutely perfect, especially after it has sat in the fridge and melded overnight!!