A couple of 8 pounders.
Marinated in an all purpose brine with Bradley's maple cure and a gallon of apple juice for 6 hours.
Then a rub down with Cabela's KC rub.
Using apple and hickory for 5 hours.
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzvuspbNmVI/AAAAAAAAATQ/D8b3FOxKtyo/s400/DSC00774.JPG)
Doing the boat trick
(http://lh4.ggpht.com/_SdwnSkI1cwY/Szvus9N9tRI/AAAAAAAAATU/tWh4cRiR7RA/s400/DSC00775.JPG)
My new PID
(http://lh4.ggpht.com/_SdwnSkI1cwY/SzvusYT7tyI/AAAAAAAAATM/I1xsbiK5UfE/s400/DSC00773.JPG)
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzvutMG7jlI/AAAAAAAAATY/NYK4HpefN_I/s400/DSC00778.JPG)
More to come.
When I have boated butts I normally smoke them for 3-4 hours first and continue cooking for a couple more hours, then boat them covered with foil. I'm not saying your doing anything wrong, I'm just saying how I do it compared to your method. Let us know how they come out. :)
I agree with Pens. I've put them in to smoke for a few hours, then into the foil covered 'boat' for the overnight portion of the smoke..
And I've also done them completely 'naked'. ::)
Don't worry, they'll turn out great no matter what.. Different paths leading to the same destination!
Quote from: pensrock on December 30, 2009, 05:21:20 PM
When I have boated butts I normally smoke them for 3-4 hours first and continue cooking for a couple more hours, then boat them covered with foil. I'm not saying your doing anything wrong, I'm just saying how I do it compared to your method. Let us know how they come out. :)
I see the logic of your method.
The recipe I'm using calls for an early boat.
Next butt will be done your guys way.
Thanks for your input!
I agree with the others and no doubt the butt's will be fine. What time tomorrow are you haping to have those bad boys ready?
How are you liking you PID so far?
Quote from: HawkeyeSmokes on December 30, 2009, 06:22:19 PM
I agree with the others and no doubt the butt's will be fine. What time tomorrow are you haping to have those bad boys ready?
How are you liking you PID so far?
Well it's 20* outside and the DBS has 16lbs. of pig in it.
Also a big water pan for over night and both boats 2/3 full of brine.
I'm thinking around noon tomorrow if you figure and hour per pound.
After 4 hours IT is 107* and tower is 173*. I'll turn it down to 200* for bed time.
So far I like the PID...neat little toy.
Quote from: mptubbs on December 30, 2009, 06:50:24 PM... and both boats 2/3 full of brine...
That's a new one on me - please expound.
It ain't nice to talk about your first piece of Butt. Awrighten.
Quote from: hal4uk on December 30, 2009, 07:47:48 PM
It ain't nice to talk about your first piece of Butt. Awrighten.
It is fine to brag about a piece of butt on the Bradley Forum!
As long as you post pictures!!!
:D
Hawkeye...
I'm just sayin'...
Ya might wanna refine that advice.
Or not ;D
After 6 hours.
IT temp is 133*
(http://lh6.ggpht.com/_SdwnSkI1cwY/Szws9TSExbI/AAAAAAAAAUw/-oJQniLwGpM/s400/DSC00779.JPG)
Looking gooooood!
Keep truckin'.
Well the butt is gonna be juicy.
A juicy butt! ;D
Goodness gracious...
Can we have some decorum here?
Or pictures. Pictures are good.
Quote from: Ka Honu on December 30, 2009, 07:00:52 PM
Quote from: mptubbs on December 30, 2009, 06:50:24 PM... and both boats 2/3 full of brine...
That's a new one on me - please expound.
Same question as Ka Honu.
Pachanga
Sorry...I'm calling the aluminum roasting pans "boats".
After setting butts in the "boats" I fill them up 1/2 to 2/3 full of my brine mix.
7am. my IT is 153* and it's 7* outside.
My friend that is coming over to my place to have a smoke off has not showed up yet. I think the Bradley has scared him off. ;D
Were having a big feast tonight at his place with close friends. My butts and his loans....should word that different...sounds a little sick.
P.S. Garage smells wonderful this morning! You all should come over and take a sniff.
Now, I'm sure this method will be tasty, BUT...marinated???? You aren't going to get any Mr. Brown that way, are you?
In our house butts are done with a dry rub. 1/2 cup sugar, 1/4 cup kosher salt, 1/4 cup coarse pepper, 1/4 cup paprika, 1 tbsp chili powder, 1 tbsp garlic granules, and 1 tbsp onion granules.
Ideal would be 10 hours in a wood fired pit BBQ. More practical, and since I don't have a wood fired pit BBQ, a Brinkman Electric Water Smoker. The fat side goes up, the Brinkman gets wrapped a couple of old blankets, and 10 hours later it comes off with the rub and fat melded into the most delicious part (Mr. Brown) and the rest juicy and fall apart tender for pulling. Serve on squishy buns with Memphis Magic sauce and coleslaw on the side. I have done two butts in the last month. Yum!
We would probably only use the OBS for a butt, and we would do it the same way, if it was just too nasty outside here to use the Brinkman. Just the right tool for the job at hand!
I know, opinions are like a**holes, everybody's got one!
My bark is coming along and once my IT hits 175* out of the smoker and to the chopping board they will go after FTC for a 1/2 hour.
Cut off bark and chop it up. Pull my meat and then add back the bark. Then a light coat of BBQ sauce and then it's feeding time! ;D
Quote from: mptubbs on December 31, 2009, 06:15:21 AM
My bark is coming along and once my IT hits 175* out of the smoker and to the chopping board they will go after FTC for a 1/2 hour.
Cut off bark and chop it up. Pull my meat and then add back the bark. Then a light coat of BBQ sauce and then it's feeding time! ;D
I know your following a recipe that's a little different than our norm, But You might want to take the IT closer to 190. Will make pulling the butt a whole lot easier. Other than that I am gona sit back and watch this one unfold. The smoking and cooking in a bathtub is a new way I ain't ever seen afer.
Hey...I'm all ears.
This is my first butt and 190* it is.
Boy that was easy!
I think some of us (at least I am) are a bit curious because of the "braising in brine" part of your recipe - seems different from the way most of us do it with just a splash of juice or other liquid for moisture. I'd be afraid the braising would change the texture of the meat - make it more like pot roast than BBQ. Both are good, but have a different "mouth feel" to me. I've always felt that, to a large extent, pot roast is more about the gravy while BBQ is more about the meat. Let us in on your thoughts here.
One other thing you can do to check for done is the fork test.
Just insert the fork and twist, if it turns easy the butt is ready for pulling.
Keep us posted mptubbs .
Yep, you got some of us gray beards watching this one with a lot of interest. Will be interested to hear about your final results.
KyNola
I guess you are sorta makin your bradley a big "crock pot"
I'm watchin too.
Well it's 3pm. Had to take the butts and put them in the oven, IT is at 165 and runnuing out of time.
(http://lh4.ggpht.com/_SdwnSkI1cwY/Sz0Uzfft_cI/AAAAAAAAAVs/5H46WFfZQ4I/s400/DSC00780.JPG)
10 pounds of mussels are next to take thier turn in the smoker.
(http://lh3.ggpht.com/_SdwnSkI1cwY/Sz0U2PX5lDI/AAAAAAAAAVw/UCQPhs1WR6E/s400/DSC00781.JPG)
Congrats man. Those butts look like they're turning out really well.
KyNola
Just playing around with the Ol' Bradley!
It hasn't let me down yet.
lol...look at me talking like I'm a pro like U guys.
I would say you're doing alright judging by those butts.
Smoked mussels will be interesting too.
KyNola
I did mussels about a year ago at a party.
They were such a big hit every one wants me to do a batch every time I smoke now.
Very simple to do.
Wal-Mart has them for $3 for a 2 pound bag (frozen).
Looks good!
Probably won't hurt to raise oven temp to 240 or 250 now with all that moister in the pan.
Congrats!
It looks great and I hate to sound like a broken record, but I'd still like to know about that "braising" thing.
Done with a IT of 195*.
(http://lh4.ggpht.com/_SdwnSkI1cwY/Sz0pcJrqkTI/AAAAAAAAAWU/SI_lzcrA-LI/s400/DSC00782.JPG)
The pig just fell apart when I picked it up out of the pan!
(http://lh6.ggpht.com/_SdwnSkI1cwY/Sz0pcXRT3XI/AAAAAAAAAWY/zmZ2c70uIvI/s400/DSC00783.JPG)
Tested and smoke flavor is real good......it a little on the salty side but not bad.
(http://lh6.ggpht.com/_SdwnSkI1cwY/Sz0pc4HRM5I/AAAAAAAAAWc/EgA7bonX0i0/s400/DSC00784.JPG)
Will serve with Q sauce on the side!
I'll let U all know how everyone likes it.
Looks like it turned out really good. Good Call on serving the sauce on the side.
The bad a** Bradley did it again!
My butts were a success.
Good thing were took out a couple of pounds before we left for the party.
Damn that was good meat. ;D