So exited I could hardly sleep, dry rubbed my pork butts last night, up this morning to start my long day of smoking for pulled pork, waiting, football and beers, followed by sandwiches this afternoon. So far sooo good.
Welcome to the forum my friend. Noticed that you are planning on pulled pork sandwiches this afternoon. When did you put those butts on? From your post it sounds as though you are putting them on this morning. If that's the case, you may have to order pizza for this afternoon. Butts cooked low and slow typically take 12-16 hours. I have had them go 24 hours before.
Please post your cooking plans and let us see if we can help out. If I misinterpreted your post, please forgive me.
KyNola
Welcome aboard cubanon! Sure does sound good, nothing better than smoked meat, beer, and football(other than hockey). The hardest part is always the wait.
hope everything turns out well for ya. GO PACKERS!!!!!!!!!
I'm hoping for 6pm, if not, I'm sure the wait will be worth it. Listening to pros, there is no time line when it comes to these things.
The wait will most definitely be worth it! :) How long you planning on smoking/cooking? What temp?
have fun buddy!
KyNola
Welcome to the forum.
If its a smaller but, around 4 lbs, it may get done in 12 hours but you cannot always count on these things. Sometimes you get a stubborn pig. ;D
I would smoke for about 3-4 hours and have the temp set around 210. Good luck and have fun. It will be worth the wait.
I'm keeping low 200, using hickory for about 4 hours, some say hickory is strong, we will see. The weather might affect temp, is going to be only 79 degrees here in SoCal, haha!
Just want to add I always thought my 3 kids are the best, after this Christmas present I know they are, THANKS!
4 hours of hickory on pork butts is a perfect match! Have fun, drink beer, watch the games and smell the smoke. Great way to spend a Sunday afternoon!
I would say your kids are pretty good. Congrats.
KyNola
Quote from: cubanon on January 10, 2010, 08:49:16 AM
Just want to add I always thought my 3 kids are the best, after this Christmas present I know they are, THANKS!
The best presents are the ones that benefit the whole family..who says dads are hard to buy for?
Sure wish I was in SoCal today, it's a balmy -9C hear in the great white north today.
Pork butts looking great after 4 hours of smoking, Temp of butts at 160 degrees F, turn off smoke and wait till 195 degrees, better in Bradley or regular oven?. Kinda want to leave in Bradley to see what happens.
Either Bradley or Regular oven will work. If you find your butt is not going to get to the 195 deg mark by 5 PM, you may want to consider kicking the box temp up max around 3 or 4 PM. If the butt hit the 195 before you want to serve, take it out of the smoker, double wrap in heavy duty foil and place it in a pre-warmed cooler. It will stay hot for 5 hours or more and actually be very easy to pull.
Where in SoCal are you located? I am in the San Diego area.
Bradley or oven does not really matter, after the smoke they are both just ovens.
I would empty the water bowl after the smoke so it can catch the grease as it comes out of the butt. I would fill it about 1/3 with some water. And empty it again if it gets filled during the cook.
Butts are excellent. Sounds like you did it in a hurry. Hope you seasoned your smoker first or they may taste a little odd. Remember the slower the better here.
I was a good boy and seasoned my Bradley, just curious as to what would happen if I leave in Bradley as if I was leaving overnight at low 200's.
I'm in Anaheim by the way. I hate to brag, but weather today is incredible.
Quote from: cubanon on January 10, 2010, 12:05:33 PM
I'm in Anaheim by the way. I hate to brag, but weather today is incredible.
Weather here is also nice....sweat shirt is about all you need.
It's 24* with a south wind of 15mph. ;D
It's ok, I'll be stealing that wheather from you in a couple of hours. It don't take long to reach AZ.
W E L C O M E to the Forum cubanon!
Keep the vent open at least 1/4
start ~24 hours ahead on butt and use FTC to stage until serving time.
FAQ's http://www.susanminor.org/forums/showthread.php?p=748#post748
OMG! I Cranks up the temp on the Bradley at 3pm cause nothing was happening, got to 195 degrees at 4:30, FTC for a hour, best pull pork ever! First time using Bradley and I'm hooked. Got some left over for tomorrow, and them I"m doing some salmon.
I know you were under the gun on these so you needed to crank the heat but you will typicaly get the temp stalling at 150 to 160 for 2 or 3 hrs with no increase in the temp. But this is when the fats and muscle tissue is breaking down and all the magic is happening. You have to resist the urge to raise the temp for the best results. Next time you should try to give yourself more time aand let the temps raise naturally and then see the difference. Just my 2 cents. Glad they came out good and remember there is no cure for this addiction. You just keep looking for another fix. ;D ;D