UPS dropping off my BDS 6 shelf. I just got the box and I'm going to assemble today. I've been reading the forum over the past week. I now feel confident that I'll be able to feed my Labor Day crowd of 8 this Sunday. In the fridge right now is a 7.22 lb "Prather Ranch" butt (free range meat and well worth the extra price) plus 4 full racks of ribs. Planning on smoking both with Hickory. Would love any advice on start times to deliver a hot meal around 5:00pm on Sunday. Plan on doing the smoke 4 hours / boat for the balance of time. I'd like to FTC for about 3 hours.
Many thanks and I'll upload pre/post pixs
W E L C O M E to the Forum Bucky!
That is quite a load! You did not specify if the ribs are baby back or spare.
You can get 1 rack of baby backs on a Bradley rack, if they are St Louis, you will have to cut the racks to get them to fit.
I would start Saturday evening with the butt, apply 4 hours of smoke and then foil wrap if you like and cook to an internal IT of 190-200F
The ribs take about 3-5 hours depending on the baby back / st louis question.
I don't FTC ribs, I always FTC butts.
I know that has you applying smoke twice, but the butt takes so much longer than the ribs, it just isn't practical to start them at the same time.
Yeah, sorry I didn't explain this properly. I don't have any intention of loading up the BDS for all of this. I'd like to smoke the butt and finish it up in the house oven. (boated) I'd like to do the ribs the day of the party (this sunday) They are baby backs and from what I understand it's 3 hours of smoke and 1 hour of foil with AJ and a final hour of sauce without foil to glaze. I thought while the ribs are being cooked in the BDS the day of the party, I could through in some ABT to round out the party.
Sounds like you got it all figured out. Congrats and welcome to the fourum. Member, cook to IT and not time.
Thanks and you guys are the best. While I think that I have a plan, I'm sure it's like going to war.... all the plans go out the window once the action starts. HA! My main question is when I should start this 7+ lb butt??? I know there is a wide range but just trying to dial in a time frame. It is bone-in. So, I guess that adds to the time.
Quote from: Bucky on September 04, 2009, 02:02:41 PM
Thanks and you guys are the best. While I think that I have a plan, I'm sure it's like going to war.... all the plans go out the window once the action starts. HA! My main question is when I should start this 7+ lb butt??? I know there is a wide range but just trying to dial in a time frame. It is bone-in. So, I guess that adds to the time.
I did an 8.5lb, started @5 pm with 4 hours of smoke. then went straight to the oven (boated) at @ 200-225 (was jumping around some using maverick et-73). that bad boy was in there all night and didnt reach 190* till 11 a.m. the next day. It was a bone in butt. ;D You know what i mean. ;D Sure others will come along with more info. Good luck buddy.
Depends on the meat and cabinet temp that you cook at, but it has been my experience that most butts in the 7 to 8 lb range will take 16 to 24 hours to cook.
Welcome , Glad to have you with us.
This is the place to learn, lots of good info and helpful friendly Members.
(http://i63.photobucket.com/albums/h151/pkcdirect/Welcome/BDS6.gif)
Paul
geez, that is alot for your 1st smoke?
hope it goes good, and welcome to the party
Welcome aboard Bucky to the greatest fun on earth.
That is an ambitious project for your first smoke. Make sure you post results and possible pictures.
HR
Bucky,
Welcome aboard my friend. My learned colleagues have given you great advice. If you want to serve at 5:00PM on Sunday, I would start your butt at 5:00PM on Saturday. If it finishes early you can FTC for 5-6 hours. If you are pressing the deadline and it's still not exactly the finish temp you want, you can bump the heat up because at that late time you're not going to "hurt" the cooking process.
Have fun!
KyNola
Wow. You guys now have me nervous. I hope I didn't get in over my head. Looks like I'll take KyNola's advice and start later this afternoon. I rubbed the butt last night and wrapped it. I do have a final question though. Do I put in the meat and let the smoker come up to temp before I start rolling the smoke?
Quote from: Bucky on September 05, 2009, 08:52:58 AM
Wow. You guys now have me nervous. I hope I didn't get in over my head. Looks like I'll take KyNola's advice and start later this afternoon. I rubbed the butt last night and wrapped it. I do have a final question though. Do I put in the meat and let the smoker come up to temp before I start rolling the smoke?
Put the meat on the Bradley rack and put on your sink (or cutting board) and let come to room temp for 40+ minutes while pre-heating the smoker. Don't start the smoke itself until the smoker is hot - right at the same time you are loading the meat in.
Letting the meat warm up in advance makes for easier temperature recovery.
Bucky,
Run the temp up in your Bradley to around 250-260 before putting in the meat. Don't freak out when the heat in the cabinet drops like a rock and takes a while to recover. A big piece of cold meat just sucks all the heat out of your smoker. When the meat is in and the box temp comes back up to to the temp you want smoke at, start dropping the set temp to the temp you want to be operating at.
You will do fine don't sweat it. Any questions, let us know.
KyNola
Well. The butt has been for about 1.5 hours now. I can't believe how much swing in temp there is with the bds. If I set the controller to 230 degrees my probe (hanging 1 inch about the meat) reads anywhere from 212 to 220. If I drop the controller down to 220 degrees the actual box temp drops all the way to 185 degrees.
Bucky,
You're doing great. Yep, temp swings really prevail at the start. As the butt comes up in heat, the swings will get less and less. Good news is butts really don't care about temp swings. It will just set there and say "I'm good". Don't despair when the butt hits a "stall" around 160 for several hours. That's exactly what it's supposed to do. That's when it's breaking down into the goodness you want to taste. I promise it will finally start going up again.
I have 2 10 pounds butts going right now and they're stuck at 159. I'm a happy guy right now.
KyNola
I plan on finishing it in the oven after the 4 hour smoke. I don't have a Maverick yet. So, I only have one probe and thought it was better to monitor the tower temp since I know there's no way the butt is going to fully cook in 4 hours at 200(ish) degrees. I plan on inserting the probe into the meat when I transfer to the oven in the house. Is this ok? Also, I took a few pixs but can't seem to figure out how to post them.
Yep, you're doing great. If you can only monitor one temp, it needs to be the IT of the meat. Set your house oven to 200-225 and watch the meat temp. That's the key!
KyNola
Yep. I do know that IT is more important. The probe will be in the meat when I switch to the oven. Thanks again for your help.
Quote from: Bucky on September 05, 2009, 04:11:50 PM
Also, I took a few pixs but can't seem to figure out how to post them.
Tutorial on picture posting in the FAQ section of the recipe site.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Quote from: Bucky on September 05, 2009, 03:55:02 PM
Well. The butt has been for about 1.5 hours now. I can't believe how much swing in temp there is with the bds. If I set the controller to 230 degrees my probe (hanging 1 inch about the meat) reads anywhere from 212 to 220. If I drop the controller down to 220 degrees the actual box temp drops all the way to 185 degrees.
Hey Bucky, don't worry to much about the temp swings, like KyNola said, it will decrease the longer it cooks with the meat starting to warm up. I found that my kitchen oven has a worse temp swing than my DBS does. I like to set my DBS at 220 with butts, ribs and brisket. Has worked great so far.
Finished up 4 hours of smoke and it's now in the 200 degree oven. Current meat temp is 147. I hope it doesn't finish up until late tomorrow morning. Thanks again and have a great evening. Still working out the posting bugs with Shutterfly. Hopefully, you can see the pix.
http://share.shutterfly.com/action/welcome?sid=2IYuGLFy3YsPC
I think you should be close. But if you want to slow it down, just turn the oven down a little. Really don't think you need to because you can FTC it for hours if it get done early.
Bucky,
3 1/2 hours after I told you my butts were stuck at 159, still are. That's when the magic happens! You're doing fine. Remember you can FTC if it's done early but I'm thinking your butt hasn't reached the "stall" yet. It's well worth the wait. Reheating is easy too!
KyNola