First time I've tried my new Bradley and fired up about the outcome. I've learned one thing from this forum.....Generally most folk here know not so much about the origins of the cuts and one he!!uva more about cooking those cuts than myself.
I've sold Pork to further processors (hams, butts, loins etc) for 25 years so I thought I knew quite a bit. Not so. Thanks for all the info. I'm sitting on a 175 deg plateau on my first BB and the family's hungry. From the comments here one learns to be patient.
Looking forward to getting better.
Welcome Traderrob,
You are right about being patient. It is better to start way ahead of time and put the food on hold when it is done. I cannot tell you how many times the food should have been done at 4:00 and it finishes at 9:00.
Stick around, learn and post. It is all for every ones benefit.
Brad
Welcome to the forum traderrob! Yep, it's best to play a few practice games before going to the World Series. Gotta get that time in, so you can figure out a good game plan.
Hit 190 deg at the 12th hr mark. The dang thing almost fell apart pullung it out of the Brad. The few pieces that did fall off we ate prior to FTC.
The wife said quote: "No offense intended but this is better than sex." No offense taken as she was pretty close to being spot on.
Quote from: Up In Smoke on April 03, 2010, 04:32:43 PM
Welcome traderrob and congrats on a sexesfull first run!!!
RR that was funny :D :D Welcome to the forum traderrob.
One of the nice perks of being a broker is the availability of restaraunt grade cuts at a very reasonable price. I have 10# of Cryo 2 1/4 Dn Peeled Baby Backs I'm doing next.
Cant wait.
Ohh I am jealous. Nice score rob.
Welcome to the fun traderrob.
Welcome to the World of Bradley traderrob! Congrats on the first smoke - gives one a primal feeling to smoke meat. Now we have to get your ribs done in lots less than 12 hours. BB's shouldn't take that long!
Hi traderrob and welcome to the forum! I'm really glad to hear your wife likes your butt so much ;D Get the baby backs in there.
Welcome to the fun traderrob, good to here your first butt was a meaningfull experience.
Cant wait to here and see how your ribs turned out.
You got any questions just ask, there are know stupid questions here, we've all been there, done that at one time or another.
Thanks, I will :)
I got a nice rub on since last night and will be starting them early tommorrow morn. What's your best guestimate of the time to do (4 )2/1/2 lb racks (10 lbs total) at 200-210 deg F?
Here is a link to make some great ribs. With that many pounds I would probably go 4-3-1 instead of 3-2-1-
http://forum.bradleysmoker.com/index.php?topic=10182.0
I see the ribs in that forum example are spareribs (probably St Louies) as opposed the BBs which I'll be doing. The bone to meat rato ratio is much higher with Baby's and am wondering if proceedures would be significantly different.
Nope I usually do it the same way if you notice there is also some boneless Country Style ribs in the pictures they got the same treatment.
OK, will give it a go.
From the mouth of babes, my 11 year old boy came up with a million dollar idea.....When I told him "you can't open it (the Brad) up to look at the meat cause you'll screw up the temp" He said:"Why don't they put a window in the door."
Worth considering.
Yes it is a good idea. I would think the biggest drawback would be the price increase to put a window in. It would increase the production time to cut an opening in the door and install and seal the window. Not to mention the added cost of glass that would withstand the heat. I would also think that a light would have to be installed to be able to see what is going on inside. Yikes.....a broken bulb is now in my meat ;D
In my research for a smoker I have found a few that have a window in the door but the cost of the Bradley is way below the cost of any smoker that I have come across so far. I would liken the idea of having a window in a smoker to having a window in the oven. Our oven has it but I never use it. Instead of flipping on the light to look in I want to open it up so I can fully see what is going on with the stuff inside.
Opening the door will slow the cook time but I don't think I would want the trade off by having a window.
Good point, and that was my initial concern.
But us smokers (newbie as I am) don't concern ourself with a fifty dollar bill, which is probably what it would cost in retail.
I think for the guys who can leave something set for 12 -16 hrs and never have a second thought. God love em, I wish I could be so psycholgically resolute, but I as well as thousands aren't so mentally rigid.
Offer one with a window and alot will choose the option , mark my words.
Early on I thought a window would be a good idea. By now, I know I wouldn't be able to see through it. So, yes, it's faith - and temperature probes. Except maybe for a peek at the ribs.
I can hardly see through the window on my Oven.
I think it's the residual smoke from putting butts in there.
Envious of someone who has a source for restaurant-grade meat! Bet it amuses you when you see the same old cuts in the case with those newfangled designer names.
Try to find a good local butcher, preferably a one or two man operation; not a mega-mart. In other words, a butcher, not a "meat clerk". Strike up a conversation and maybe even buy something :D
There's only one butcher in my town and he has part of a deli. He supplies stuff to several local restaurants. We chat some about meat, smoking, whatever and are now on a first name basis. He has quality stuff. But, don't get me wrong. If you can find what you're looking for considerably cheaper at a mega-mart, go for it.
Welcome Traderrob!
ZEP