Hi everyone tonight its my first pulled pork attempt but i have a question before: do i have to flip the meat over at mid cooking? Or should i baste it any advise? Thx
I don't flip or baste, just put the fatty side up and make sure your water pan is half full of water. You don't want it full or the drippings don't have anywhere to go.
What OU says
Leave that fat up so it renders down through the butt.
Flipping is up to you.
nepas
I don't flip, mop, baste or spritz.
Fat side up.
Comes out great.
just did a 14 lb pork butt and kept the fat side up .. took the IT to 195 and it almost fell apart, would leave alone and take it to 195 - 200 and pull... let stand in apple juice, or orange juice and enjoy
ditto
thx for all replies but so far there is the 1st problem I'm facing i rubbed it Monday but now it seems to drip a bit just like a brine that we put on salmon cold smoked you know? Is it deep or OK?
And pls beefmann could you explain me the apple juice thing pls? Do you mean to boat with foil while its in the smoker?
If there was salt in the rub, that will bring moisture out of the meat.
One member's version of finishing in foil.
http://www.susanminor.org/forums/showthread.php?t=178 (http://www.susanminor.org/forums/showthread.php?t=178)
I think most of us just foil after the desired IT is met.
Quote from: toker on July 08, 2009, 04:51:31 PM
thx for all replies but so far there is the 1st problem I'm facing i rubbed it Monday but now it seems to drip a bit just like a brine that we put on salmon cold smoked you know? Is it deep or OK?
And pls beefmann could you explain me the apple juice thing pls? Do you mean to boat with foil while its in the smoker?
If you apply the rub ahead of time, such as the night before, wrap it tightly in plastic wrap. The salt in the rub will first draw the moisture out; during the first 3 hours or so. After that the salt will begin to draw the moisture back into the meat, but can only do so if the moisture is kept close to the meat. If you only place it into a sealable bag, then the moisture will just pool away from the meat.
I too am doing my first butt but only "partially". I decided to try a small (just under 4 lbs) shoulder picnic and perhaps tonight I will start a larger butt this evening. This is only my second smoke in my new OBS so I'm a bit nervous. ;) I put mustard and a rub on last night, wrapped it in plastic and left it in the fridge overnight. It is in the smoker as I speak and I am doing 4 hours of hickory. I hope this isn't too much smoke for the size of the roast. What is the favourite wood (for pork) amongst everyone here? Seems like most people are using apple? I hope it works.
:D
Scott
W E L C O M E to the Forum swseitz!
Quote from: swseitz on July 09, 2009, 11:36:49 AM
I too am doing my first butt but only "partially". I decided to try a small (just under 4 lbs) shoulder picnic and perhaps tonight I will start a larger butt this evening. This is only my second smoke in my new OBS so I'm a bit nervous. ;) I put mustard and a rub on last night, wrapped it in plastic and left it in the fridge overnight. It is in the smoker as I speak and I am doing 4 hours of hickory. I hope this isn't too much smoke for the size of the roast. What is the favourite wood (for pork) amongst everyone here? Seems like most people are using apple? I hope it works.
Don't be nervous. keep the vent at least 1/2 open. I use Hickory on pork, but I have used Apple, Oak, and others.
Does anyone have an idiot's guide to Pulled Pork, but only using the Bradley?
In other words, I'm hoping to not have to put it in my oven at all, nevermind overnight. If I could only use the bradley that would be sweet.
Quote from: bozer on July 09, 2009, 11:53:59 AM
Does anyone have an idiot's guide to Pulled Pork, but only using the Bradley?
In other words, I'm hoping to not have to put it in my oven at all, nevermind overnight. If I could only use the bradley that would be sweet.
You can leave it in the Bradley if you want.
If you don't want an overnight smoke, then you will need to get up early and eat late!
Mine take 12-18 hours.
I put mine in my OBS the night before and transfer to the oven in the morning. You could leave it in the Bradley until it is done.
Bozer,
Don't forget to refill the water bowl. Don't let it go dry on you.
KyNola
OK here is an other problem I'm facing, it is 6.2 pounds and i started it yesterday at 9 pm at 210 now its almost 4pm and my ET73 thermometer show 148 only after all this time is it normal? Cause I'm looking for 195. How much longer its gonna take to get 195?
Toker,
Don't panic. It will get done when it's done. Remember that you put it in and the temp inside the box dropped like a stone with 6 pounds of cold pork in it and it most likely took a couple of hours to come back up to temp. The other thing is each butt has it's own way of thinking. I have done them where it took 26 hours before it hit the IT I was looking for. It is most likely in the "stall" where it is breaking down all of the collagen and connective tissue and the temp will not move, sometimes for hours. Don't rush it by bumping the heat up. You want it to go through the "stall". That's when it is doing it's thing.
One other thing, there is nothing magical about going to 195. If time is an issue, you can take the IT to 185-190 and it will pull just fine.
You must learn patience Grasshopper! :D
You're doing fine Toker!
KyNola
Well, after all the actual temp is 158 i had put my prob at the wrong place and were right about the stall thing now its started to drip :P
Try to keep the door closed all you can. It's gonna be so good, the wait will be worth it.
KyNola
Interesting,.. so in theory I could make Brisket or Pulled Pork in Bradley, without needing oven
Quote from: bozer on July 09, 2009, 04:02:41 PM
Interesting,.. so in theory I could make Brisket or Pulled Pork in Bradley, without needing oven
Many do the entire cook in the BS, keep in mind that once the smoke is applied you are basically using an oven at that point. I use the house oven to finish, so that way it frees the smoker up for something else. Either way ya won't go wrong! I don't recomend overnight cooks in the smoker, many do it with great success, one of mine did not turn out so well! :o
C
Bozer,
Absolutely you can finish everything in the Bradley but as WTS said, after the smoke period, the Bradley is nothing more than an oven. As I don't have a PID(yet) I find the Bradley to be an inefficient oven. I feel I can maintain the heat in my house oven better than the Bradley. That's why I finish butts in the oven and if I'm not doing ribs in the Traeger, I finish ribs in the house oven as well as poultry. When it comes to belly bacon, canadian bacon, pastrami, salmon and cheese, nothing and I mean nothing beats the Bradley.
KyNola
BTW, Mr. WTS knows of what he speaks about overnight smokes. :) WTS, does the well house still have that well done brisket smell to it? Not making fun, glad all turned out OK. That could have gone SO bad.
Quote from: westexasmoker on July 09, 2009, 04:25:33 PM...one of mine did not turn out so well!
Talk about an understatement!