Hello All,
Just want to say hello and introduce myself. My name is Jay and I reside in beautiful Eagle River, Alaska. I just got my OBS for Christmas (I did open it a little early.....couldn't wait) and have been having a blast breaking it in. I have never smoked anything before but have always been intrigued. In the month that I have had it I have smoked a batch of beef jerky, two pork loins, 4 racks of ribs (Thanks 10.5), a small brisket and right now I have about 18 lbs of pork butt in there for a party on Friday.
It has been a challenge with the cold outside temperature but everything has turned out great. I have trolling the forum and absorbing as much information as I can. Thank you all for sharing your experiences as it has been very helpful. I am looking forward to sharing some of mine.
Cheers!
Jay
We have been waiting for you so that we could say Hello and congrats.
Since you have done all that good smokin and looking around the forum, you know the rules:
If you have a question, ask.
Lookin forward to you posting some good pics of your smokes.
Hello Whatcha and welcome to the forum. You are going to love this place.
Here are some pictures of the butts that are in right now. They have been in almost twelve hours now and the IT is 150. The cabinet has been holding steady at 205 all day despite the 18 degree outside temperature.
24 Hours after rub down
(http://i835.photobucket.com/albums/zz277/whatchasmokin/SmokingAdventures002.jpg)
After 4 hours of apple
(http://i835.photobucket.com/albums/zz277/whatchasmokin/SmokingAdventures007.jpg)
Nine hours in (Looking Good)
(http://i835.photobucket.com/albums/zz277/whatchasmokin/SmokingAdventures010.jpg)
They will be checked at about 3:00 am when the dog decides he need to go out. Looking forward to the final product.
Thank you Quarlow for your help with the pictures. ;D
Hey you are probaably going to get a stall soon in your temp but don't worry that is what you want. That is when the magic is happening and it could last for 3 to 5 hrs. don't increase your temp on the tower or you could dry out the meat. Just let it do it's thing.
That looks good, real good.
If the butt on the bottom has been there the whole time,
then you may want to switch places with the other or else you
will have two butts finishing 4 hrs apart.
remember you have to take the IT in all "meats" you take from your smoker.
Two level of shelves will cook different.
How long you been smokin in your Bradley?
Thanks for the advice CRG. I have switched them once so far. I plan on switching them again before I go to bed (which will be soon). IT was about 6 degrees off between the two.
I have only been smoking in the Bradley (or anything else) since mid December.
Jay
by the way good looking smoked food there guy. nice job so far.
I can see by the well seasoned smoker you know what's happening.
Looking forward to some finished photo's.
Just wondering but how much smoke are you pouring to those butts?
The rule with smoke on most meats as far as I understand it, is after meat reaches an IT of 150 it will not absorb anymore smoke into the meat.
But the smoke after that sure helps make a nice bark, esp on a butt.
Thanks for the compliments. They got about 5 hours of apple and I think the IT was 130 at the time.
Damn those are good looking butts. I like to get my smoke in at the beginning. Just a thow back from the old plywood smokers.
I just switched them around and they are both at 160. I will check them around 3:00 and go from there.
Thanks again for your help and guidence.
Getting some nice bark
(http://i835.photobucket.com/albums/zz277/whatchasmokin/SmokingAdventures002-1.jpg)
Yeah there is nothing to complain about that butt. Very nice.
Some damn good looking meat!
Nice job Whatchasmokin!
One bit of advice from seeing your pics... When you are done, clean where the door seal is in contact with the OBS. (maybe a bit of rubbing alcohol, etc.) Otherwise the seal might start to stick, and possibly tear.
(been there, done that)
Nice looking butts!
I"m going to go CRG's route, and apply at least 6 hours of smoke next time I do a butt in the Bradley.
Looking good. Welcome aboard.
KyNola
Whatchasmokin , Welcome home! :D
As a newbie my self I can't offer much info but can give ya all the support you need.
That is some really really good look'N butt. I have only done one brisket as of yet (got OBS for Christmas), with some ribs on the menu for this weekend. Keep up the great smoke'N and great pics. I will post some of my firs attempt at the ribs, Sat or Sunday.
The smoke will go a little faster if you quit peeking in there!! If your looking you ain't cooking!! Takes a while to get everything all warmed back up at those temps.
Butts came out this morning that 7:00 with an IT of about 198. They are now FTC'ed and will stay that way til I come home for lunch today at noon. They smell insane and look great.
Thanks again to everyone for the advice and nice comments. Squirt...I will hit those seals. I thought it was all part of the "seasoning". 10.5....If you read my first post, you saw that I couldn't even wait until Christmas to open my Bradley. I guess I am the same way with the meat. ;D
Here is a pic just before FTC
(http://i835.photobucket.com/albums/zz277/whatchasmokin/SmokingAdventures004.jpg)
Thanks again wise grasshoppers.
Jay
Welcome to the fun, Jay! I'm a fellow Alaskan down here in Soldotna. We're actually "outside" for a few weeks to break up the winter and i'm definitely looking forward to getting back to my Bradley!
Looks like you got it going on with those butts - very nice! I can almost smell them from here!
That butt bone on the left looks like it ready to pop out!
Nice, nice, nice Butts.
Love the bark!
Mmmmmm poooork buuuuutt Those look great. Glad they worked out for you.
I think the guys and girls are using some rubbing alcohol to clean the gasket. Correct me if I'm wrong folks. I have just used soapy water and a clothe but it doesn't work all that well.
Hey Aces-n-Eights what do you mean you're outside for a few weeks. Are you doing some winter camping or something?
W E L C O M E to the Forum Whatchasmokin!
Thanks again for the warm welcome, suggestions, opinions and encouragement. I am thinking that I will have some happy folks on Friday for the party.
Quarlow...."outside" is a reference to the the "Lower 48". That is what a lot of Alaskans call it.
Looking forward to sharing in the future.
Ahh, I have been enlighten. Thanks Whatcha.
I do have a question for anyone that might be willing to answer it. After it is FTCed, Should I leave it whole or shred it immediately? It won't be served until Friday evening. Also, what is the best reheat method? Any good sauce recipes would also be appreciated.
Thanks,
Jay
I'm going to let the guru's answer that one.
We could start a fight with that question.
I like to pull and chop the bark and mix that all together and the rewarm as needed.
Others separate into big chunks and remove the fat and freeze or fridge.
Warm in the oven wrapped in foil and then pull.
The thing is you will not get deep penetration of smoke on a butt.
By chopping the bark and mixing with the pulled part, you will help spread some
of the love from the bark area to rest of the piggie.
Hab's has a vaunated vinegar and 10.5 has a sauce that are both good on the recipe site.
Quote from: Whatchasmokin on January 14, 2010, 12:57:14 PM
I do have a question for anyone that might be willing to answer it. After it is FTCed, Should I leave it whole or shred it immediately? It won't be served until Friday evening. Also, what is the best reheat method? Any good sauce recipes would also be appreciated.
CRG is right there are many opinions on this topic. All of them Right ;D ;D ;D
I would divide the butts up after FTC, just separate the meat from the fat - I wouldn't shred until after reheat.
to reheat, crock pot works well, or foil wrap in a 300F oven.
On the recipe site there are sauces. I'm partial to the Vaunted Vinegar sauce.
As far as commercial sauces go, I would avoid the ones with smoke flavors. IMHO they tend to clash with real smoke flavor.
Thanks for the info. FLB, I did not see your post prior to coming home and shredded it already. I will have to try your method on the next one. It looks, smells and tastes great!!
Here is pic of the final product.
(http://i835.photobucket.com/albums/zz277/whatchasmokin/SmokingAdventures007-1.jpg)
;D ;D ;D ;D ;D
Ok I'm jealous. I still have not done a pulled pork butt. very nice.
Inspirational Watchasmokin...you really know how to warm up that ER winter!!
As&8s: Where you at down here in America? I'm in SoCal at the moment but will be back home stalking ptarmigan soon!
Welcome to the fun.
I just finished supper 2 hours ago and man you have made me hungry again just looking at those pics. Nice job!
Quote from: Kummok on January 14, 2010, 05:09:00 PM
As&8s: Where you at down here in America? I'm in SoCal at the moment but will be back home stalking ptarmigan soon!
Hey K! We're visiting fam in Spokane WA. Will be going south to visit more family in San Diego for a few days next week.
Looking forward to getting back to Alaska - would that be called "inside"? Hmmmmmmmm
Jay, i'm impressed with your pulled pork - really nice. Do you do any fishing? Smoked salmon? The Bradley does a nice job on salmon...