Hello everyone;
I made my first pulled pork in my OBS and it was a total success.First I should say that I have the OBS with a PID.This combination makes smoking foolproof.This is my fourth smoke with the Bradley,and I am still amazed at how well it works.The Bradley people have a great product.It performs perfectly.I was a little concerned with the long smoke I would have to do,but that proved to be no concern at all.I had a 9 lb. butt,and smoked with apple and hickory alternating each for a total of 4 hours,at a temperature of 210 degrees.The PID holds this right on.I started at 7:00 pm.At 11:00 I emptied the water and added a larger tray of water and went to bed.Finally at 3:00 in the afternoon,I took it out and wrapped in aluminum foil and towel for 1 1/2 hours.I did not think it would take as long as it did,but it had an internal temp of 185 degrees.The meat pulled apart with no effort and came clean off the bone.I would put the pulled pork equal to or better than any restaurant I have ever eaten in.I vacuum sealed the leftovers and froze them.I just can't say enough good about the Bradley.
(http://i653.photobucket.com/albums/uu256/joerom1/DSCN2509.jpg)
(http://i653.photobucket.com/albums/uu256/joerom1/DSCN2510.jpg)
Wow!! That is nice looking butt ;D. That bark look great. The second pic is nice. Looks like the butt exploded tons of goodness. ;D What did you use for the rub.
Looks fantastic Joerom! 8)
I absolutely love the bark! ;)
Mike
The rub I used was taken from "How to make competition ribs" but I added mustard powder and chili powder,and eliminated the cayenne pepper.I am hungry again!The butt came from Walmart,and the fat totally melted through,leaving only meat.It was not dried out,and it was tender.The credit goes to Bradley!
Looks great Joerom, Your making me hungry! ;D
That really looks good Joe! Congrats on some good pulled pork. I love it when a plan works out as it should!
I wish I could give you all some,because actually you all helped!
Joe.
That looks great.
Congrats on your first butt.
Great looking Butt Joe!!
Now your hooked
Nice bark you got on that baby
Now im hungry again
I like to freeze in meal size bags also
Just simmer in the bags a wile and it never drys out
Joerom,
That looks great!!! WOW, you made me hungry too!!! Now where did I put those teleportation instructions? I swear I'd lose my head if it wasn't attached!!! >:( ;D :)
Ray
GREAT JOB!!!
I just bought a half dozen butts the local butcher had on sale for .99lb.
I will go back after I get paid and get another load. Dont see it that often around me for that price like in the old days!!!!
Thanks all,
I think I paid about $1.50 a lb for mine,but still a good price when you consider that the end result is awesome.I think I will do ribs again,that is my favorite,with fries and beans!
Everytime I get on this site I get hungry.
Joe.
And when you figure our local take out is $10.99/lb for pulled pork...
$1.50/lb *2 = $3.00/lb + pucks and electric ....
And mine is better than the take out place.
Quote from: buttburner on August 18, 2009, 02:53:14 PM
I just bought a half dozen butts the local butcher had on sale for .99lb.
I to would stock up on the butt if i seen it for that price. The best price i have seen lately has been around $1.30/lb mostly it goes for $1.50/lb around here
Looks Fantastick!!!! Cheapest I have found in New Mexico is$1.42.
Wow, that looks great!
I've learned (from posts on this great site) that pulled pork gets pullable when the internal temp gets to a min of 185. So I use a smoker temp of 230 (w/ my Auber PID) to a meat temp of 190. Just use a couple forks to pull it apart.
I don't foil wrap back into the smoker. But I will FTC if it gets done early.
get smokin
drano
I used 210 degrees which is probably why it took so long.I was doing an overnite smoke and did not know what to expect,but the end results were fantastic.I did not mop or cover while cooking,But the time worked out great for me to eat it.I am going to do babyback ribs on sunday.I had them in the freezer.This smoker makes it so easy.
Joe.
Shhhhhh. dont tell anybody is easy. Let them all think that you slaved over the smoker for that fantastic meal they are having. ;D
Looks great...
Mike,
I keep thinking back to all the time I was thinking about how nice it would be to have a smoker,and never got one because I always thought it would be a major hassle watching the thing all day to make sure the wood is right,or the temp is right,or whatever.I will bet it was a couple of years before I really looked into what was out there,because I always heard it was a hassle.Then I got the Bradley,and found out how easy it was.What I like is that I don't have to heat up the oven in the house,and heat up the kitchen.I can't believe how dumb I was for not looking into it sooner.I guess now comes the part about kicking yourself.
Joe. :-[
Simply awesome looking meal there Joe. AWESOME.
HR
Quote from: joerom on August 21, 2009, 08:26:41 PM
........,and never got one because I always thought it would be a major hassle watching the thing all day to make sure the wood is right,or the temp is right,or whatever.I will bet it was a couple of years before I really looked into what was out there,because I always heard it was a hassle.Then I got the Bradley,and found out how easy it was..........
Whoops
Loose Lips Sink Ships
Time for the protection of the Bradley Pledge before this gets too far!
Raise you right hand, step on your left toe, close both eyes and read after me
We pledge, under the penalty of having our Bradley melt into nothingness, never to tell our OR especially anyone else's adoring and admiring family and friends, the SECRET (the ease) of Bradley Smoking. We further Pledge to use our Bradleys as often as possible so as to never let our family and friends be without smoked delicacies. There are just some things that should not be smoked and until we find out what they are, we Pledge to smoke everything we can catch, wrap in bacon, and fit into our Bradleys.
Now go about you merry day, but let that little thing in the back of your mind - that little nagging thing called a conscience take over before you utter any word about how easy this is too any rug rats or wife's of the female persuasion, or anybody else except us andbody you are trying to convert to a Bradley Smoker!
;D ;D ;D ;D ;D ;D ;D ;D ;D
Quote from: Caneyscud on August 22, 2009, 07:00:43 AM
Quote from: joerom on August 21, 2009, 08:26:41 PM
........,and never got one because I always thought it would be a major hassle watching the thing all day to make sure the wood is right,or the temp is right,or whatever.I will bet it was a couple of years before I really looked into what was out there,because I always heard it was a hassle.Then I got the Bradley,and found out how easy it was..........
Whoops
Loose Lips Sink Ships
Time for the protection of the Bradley Pledge before this gets too far!
Raise you right hand, step on your left toe, close both eyes and read after me
We pledge, under the penalty of having our Bradley melt into nothingness, never to tell our OR especially anyone else's adoring and admiring family and friends, the SECRET (the ease) of Bradley Smoking. We further Pledge to use our Bradleys as often as possible so as to never let our family and friends be without smoked delicacies. There are just some things that should not be smoked and until we find out what they are, we Pledge to smoke everything we can catch, wrap in bacon, and fit into our Bradleys.
Now go about you merry day, but let that little thing in the back of your mind - that little nagging thing called a conscience take over before you utter any word about how easy this is too any rug rats or wife's of the female persuasion, or anybody else except us andbody you are trying to convert to a Bradley Smoker!
;D ;D ;D ;D ;D ;D ;D ;D ;D
AMEN
Brings back memories of when i got swore in to the ease of the bradley. ;D ---- Not too long ago. ::)
I promise not to use the "Easy" word again!
Joe.
Looks good! I've done 4 butts in my OBS and have varied the temp/time a little trying to get a perfect pulled pork.
One thing I have noticed is the fruit wood pucks don't imbue enough smoke flavor (for my taste buds anyway) and hickory is a must.
Also the butts I have been using have varied a little in fat content but the fattier ones don't turn out as good. If the fat layer is too thick in the 1"+ range the fat doesn't render very well and I end up cutting a lot of it off at the end. I mean I do trim the pulled pork at the end either way but the fattier butts end losing a lot of the bark which is my favorite part.
So my next smoke is gonna use a trimmed butt--which I save the pork fat for sausage anyway.
Any thoughts?
And what is the perfect temp? My first one turned out the best and that was a shock being the temp dipped low overnight to 165F which I bumped it up in the morning to finish the last 3 hours.
Quote from: banditto1969 on August 31, 2009, 07:18:10 AM
Looks good! I've done 4 butts in my OBS and have varied the temp/time a little trying to get a perfect pulled pork.
One thing I have noticed is the fruit wood pucks don't imbue enough smoke flavor (for my taste buds anyway) and hickory is a must.
Also the butts I have been using have varied a little in fat content but the fattier ones don't turn out as good. If the fat layer is too thick in the 1"+ range the fat doesn't render very well and I end up cutting a lot of it off at the end. I mean I do trim the pulled pork at the end either way but the fattier butts end losing a lot of the bark which is my favorite part.
So my next smoke is gonna use a trimmed butt--which I save the pork fat for sausage anyway.
Any thoughts?
And what is the perfect temp? My first one turned out the best and that was a shock being the temp dipped low overnight to 165F which I bumped it up in the morning to finish the last 3 hours.
I like to take mine to 190*. Others take it slightly less than that and other take it even higher. I got perfect pulled pork at 190*. I agree with you, i made a couple of things with apple wood and its just not enought smoke flavor for me. My wife on the other hand loves just a hint of smoke. Good luck.
I prefer buying untrimmed and trimming it myself. That way I can leave the amount of fat that I want on the meat. The trimmed shoulders at the markets usually do not have enough fat.
Butt looks great. Looks just like the one I did last weekend, used Alder with mine.
Hello,the fat on mine was mostly on the one side,which I put on top,and after 20 hours,there was about no fat left at 210 degrees,with an internal temp of 185.To me,it seemed about perfect,and I hope the next one comes out as well.I have not had a bad meal yet from the OBS.I think I am going to do more ribs this weekend.I have been freezing some stuff for the long cold months.
Joe.
Quote from: joerom on August 16, 2009, 06:51:54 PM
Finally at 3:00 in the afternoon,I took it out and wrapped in aluminum foil and towel for 1 1/2 hours.
As a newbie who just ordered a smoker & awaiting its arrival, I'm scanning the forums here for information on just about everything. I'm curious as to the above quoted process using foil & a towel. What's the purpose for that AND what was then done once wrapped ? I mean, was the pork then placed back in the smoker or did it just sit out for that amount of time ? Thanks :)
Outdoors, the slang F T C stands for :
F=foil
T=towel
C=cooler
They wrap the meat in dbl foil....wrap it in a heavy towel and put it in a cooler for varies times to hold the temp or to continue cooking or prolong the time they have to serve the food hot.
Quote from: outdoorsfellar on September 28, 2009, 07:15:06 PM
Quote from: joerom on August 16, 2009, 06:51:54 PM
Finally at 3:00 in the afternoon,I took it out and wrapped in aluminum foil and towel for 1 1/2 hours.
As a newbie who just ordered a smoker & awaiting its arrival, I'm scanning the forums here for information on just about everything. I'm curious as to the above quoted process using foil & a towel. What's the purpose for that AND what was then done once wrapped ? I mean, was the pork then placed back in the smoker or did it just sit out for that amount of time ? Thanks :)
FTC is also a staging / resting method.
Time is a variable in smoking and "low and slow" - When I do 4 pork butts, sometimes one of them will be done 3 or 4 hours before the others. FTC allows me to serve when I want.
Thank you !
For those who are doing 3 or 4 at a time are you pulling the pork and freezing it for later use or are you just serving that many people at one time?
Both...some smoke abunch to save bisquits and pkg it in #1 or#2 lbs pkg. (vaccum pac) freeze it, take it out as needed.
Quote from: Huntnfreak on September 29, 2009, 08:57:58 PM
For those who are doing 3 or 4 at a time are you pulling the pork and freezing it for later use or are you just serving that many people at one time?
I usually do 4 at a time.
1 gets eaten right away, the second for leftovers, 3 and 4 are defatted, pulled - but NOT shredded - vac sealed and frozen.
Pulled not shredded? Help! What is the difference?
I just separate the individual "muscle groups" from the fat.
If I shred it, it will dry out, especially when re-heating.
This is what it looks like when it is ready to go into the ziplock:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN3736.jpg)
Very good to know. I would have shredded it right away. Thanks.