Hello everyone my name is Randy Douglas but all my friends call me Dougie I live in Sooke B.C. Canada. My wife bought me an original bradley smoker for christmas. Yesterday for my first smoke i did some ground Venison jerky, Beef jerky, and i also smoked some chicken thighs. Today I am smoking a pork butt, gonna make some pulled pork sandwiches tomorrow for lunch cant wait to try them. All the jerky and chicken I did yesterday is awesome! Internal temp of pork butt is 150 right now at 11pm. Put it on at 430pm this afternoon. Hopefully it will be done in a few hours! Very interesting and informative site, learned alot from reading alot of posts. Thanks!
Hey Randy, welcome to the forum.
You didn't mention the temp you are smokin/cooking the butt or the size of the butt.
You are probably looking at somewhere around 20 hrs.
The butt will stall at around 160 for awhile (maybe 2 hrs) and probably again at 170'ish.
Hey Randy nice to hear from another "Cool Canadian" and so close too. I hail from (dare I say it, surrey) but don't hold that against me. Welcome to the forum, you will love it here. Oh and watch what advice you get from Classicrockgriller, his butt has been stalled for years ;D ;D Just kidding. He is very knowledgable on the subject of smoking and has helped me and lots of others out here immensely. And to top it all off he is a very funny SOB. He told me this joke the other night when he phoned me from Texas: Little johnny goes to see Santa to tell him what he wants for.........Oh wait I can't tell that one on here. ;) ;). Any way good luck on your first smoke and any questions just ask.
W E L C O M E to the Forum Dougie!
Keep the vent at least 1/4 to 1/2 open when doing butts.
Welcome Aboard and with poultry keep the vent wide open.
Welcome Dougie!
Welcome Dougie - make sure to post some pics of your work!
Welcome Dougie!
Photo's are good!
Welcome Dougie!
KyNola
Welcome aboard Dougie
HR