OK, I admit it ! I watch the Food Network and probably too much of it.
I tape, yes record episodes of License to Grill with Rob Rienford.
Rob smokes near everything but with a smoke pouch in the BBQ
What I am always amazed at is the difference in cook times.
Last night I watched him smoke a pork butt, had to be careful how I worded that !
5 hours was the cook time at 225
In the Bradley it would at least be double
Is the difference in cook time due to the 225 vs 200 cook temp or just the way the Bradley cooks?
I was thinking about the pulled pork I made a few weeks ago and an overnight stay in the crock pot to finish things up.
Any interesting point to ponder. It really does not seem to matter what he is cooking up, the cook times he works with are always significantly less than the Bradely.
No one ever complains about the results.... I am wondering if I should be contemplating higher temp cook times or if I do that, will I lose a significant amount of low and slow flavour and tenderness ?
I always do a full Bradley or Traeger smoke with the butts. Never do i crock pot, grill or oven my butts.
225* is what i use for temps. I dont watch Rob so i cant answer that.
nepas
It depends on what IT he is pulling it at.
You don't get to eat TV show food.
besides, I doubt we could do it any faster in the Bradley if we wanted to.
The key to tenderness is a long, slow cook.
225 is a favored temperature with many, many smokers. 5 hours for a butt at 225 is a falsehood unless it is like 3 pounds or so (1.5 to 2 hours per pound - depending on slicing IT or pulling IT). There are guys who do it faster, but at least part of the time smoking/cooking is much hotter than 225. If you put a 5# butt in a covered roasting pan with a little liquid and in an oven at 350, it is still going to take 4 hours or so until 160 deg IT (45 min per pound).
If you can keep 225 deg on the meat in whatever smoker you have, it will take the same amount of time - doesn't matter what type of smoker.
Pork butt cooked 5 hr at 225 F
I bet its tuff and he is slicing it and not pulling it. If you slice it thin enough you wont no if its tuff or not.
Its the magic of tv. Behind the scenes. The show is probably pre-taped and they have one already done that cooked alot longer. Just my 2 cents.
Quote from: mikecorn.1 on August 19, 2009, 01:13:44 PM
Its the magic of tv. Behind the scenes. The show is probably pre-taped and they have one already done that cooked alot longer. Just my 2 cents.
Probably cooked it in a Bradley. just go to commercial, pull it out of FTC....
I use to watch License to Grill with Rob Rienford, but he is not on any of the channels I now get. He amazes me. He is more of a master griller, then a barbecuer, though he often uses barbecue temperatures.I can't figure out how he monitor's 3 to 5 grills at a time.
I can see it being done to pulling in 5 hours if it is boneless. The most important thing about the smoker or equipment you are using is the recovery time. If it takes the Bradley a few hours to recovery to get back up to 225°F, and another piece of equipment only takes 20 - 30 minutes, the one that recovers fastest will get your product done faster.
Some interesting feedback.
I tend to agree with the magic of TV but hate to admit to being misled which I obvioulsy have been
Maybe the recovery time is the key when I think about it. My guess is the BBQ would recover a lot faster than than my DBS
Just things that make you hmmmmmm in the smoke..............