Tonight will be my first smoke with my new OBS. This is my first go with a Bradley and a electric smoker. I am smoking a 6-1/2 lb pork butt.
I seasoned it with Oinkr'r Rub and plan on cooking it slow. Right now I am trying to get my temp dialed in at 205-210 degrees. I am going to apply the smoke for 4 hours and then cook it till tomorrow afternoon some time till it reaches an IT of 190. After that I am going to FTC it for an hour min, but probably longer.
I am new to the OBS, Pork Butts, and long over night smokes. I have one question, should I flip the butt at some point during this process? The pork butt is the only item in the OBS.
Here is a couple of pictures of my current smoke.
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0591.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0591.jpg)
I have set a temporary cover over the OBS since it is currently on our patio and I have not set up a dedicated structure/box to keep it out of the weather.
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0592.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0592.jpg)
Picture with out the flash
I will keep every posted on how it goes. Sorry I didn't think to take pictures till I got the butt into the smoker.
Mark
Mark, do you have a way of monitoring the cabinet temp?
After the smoke cycle change you water out for fresh HOT water.
I would put the butt on at least the second from bottom rack position if you have a 4rk and 3rd if you have a 6rk.
CRG, I am monitoring the Butt and the tower with a Maverick ET-73. Right now I have the butt on the 3rd rack from the bottom of a 4 rack smoker with the temperature probe for the tower right under that rack.
I will move the butt down on rack when I change out the water at the end of the smoking process. Do I need to flip the butt since it is the only item in the smoker?
Mark
Some don't, some do.
I'm kinda a flipper, makes me fell like I'm doing something.
But you don't have to.
BTW the 3rd rack is fine, just shouldn't use the bottom one.
Another quick question. What does everyone sauce there pull pork with after it is cooked and pulled apart?
Mark
I like Hab's vaunated vinegar (But I add more black pepper)
There are a cple on the recipe site.
recipe site: http://www.susanminor.org/forums/
Well the 4 hours of smoke has finished. While changing the water out I took a couple of pictures.
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0593.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0593.jpg)
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0594.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0594.jpg)
Time for Bed.
Good night.
You will be a happy camper when you wake up in the morning.
Looks good.
Quote from: mbetz on January 16, 2010, 07:52:06 PM
Another quick question. What does everyone sauce there pull pork with after it is cooked and pulled apart?
I use this:
http://www.jpsaucehouse.com/starnes-original-barbq-sauce.html
Well I thought I was going to bed. I thought I had the tower temp stable after recovering from changing out the water bowl. It started to drop and now I am trying to get it back up to temp. Also about the same time our 20 month old daughter decided she was hungry and woke up.
So right now I am 10-15 degrees under my target temp. Now I see why a PID would be nice to have. Don't think I am going to do too many overnight smokes till I get one.
doing my first smoke tonite with the dual probe and it is a gas!
CRG, I have been following your thread on it. Are you still cooking that onion or have you moved onto something else?
Do you like the dual probe PID so far?
He hates it... He wishes he'd got some new doilies instead. ;D
Quote from: hal4uk on January 16, 2010, 11:38:47 PM
He hates it... He wishes he'd got some new doilies instead. ;D
I tried to get some but they said you bought them all ,hal.
Well... yeah... ok.. you got me...
I'm just not myself ever since I started using your credit card 8)
Quote from: mbetz on January 16, 2010, 11:24:58 PM
CRG, I have been following your thread on it. Are you still cooking that onion or have you moved onto something else?
Do you like the dual probe PID so far?
Got some butts going and I already love the PID.
Those butts look good.
I don't flip anything in the smoker.
Looks like your doing a great job there Mark. The butt is looking great.
Keep doing what your are doing, and you will knock it out of the park!! ;D
Started the FTC process. Here is a picture of what the butt looked like before I wrapped it in the aluminum foil. The total cook time was around 17 hours.
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0595.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0595.jpg)
That Bone is trying to pull itself.
Looks very nice Mark!
(it sorta looks like Scooby Doo)
Looks great Mark. Weather conditions are subject to change here, was planning on putting my first butt on tonight, but decided to get it into the smoke after church, just in case I need to get it in the oven later... I'm hoping the weather guys are up to par (read "wrong"). About 2.5 hours of smoke left before I change the water.
Rick
Well here it is after about a 4 hour FTC.
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0596.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0596.jpg)
Here is the butt after it was all pulled apart.
(http://i801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/th_IMG_0597.jpg) (http://s801.photobucket.com/albums/yy298/m-betz/Bradley%20Smoker/?action=view¤t=IMG_0597.jpg)
Here is the bark before I chopped it up and mixed in with the rest of the pulled pork.
Supper is now over and every one loved it even our 20 month old. I made the Vaunted Vinegar Sauce (Hab's recipe) with mine and my wife used some warmed up Blues Hog BBQ sauce.
Now I plenty of left overs for lunch all week.
Mark
Great job mbetz! Looks fantastic... Is there any left?