Started today. Made the rub and applied a yellow mustard slather. Now it's into the fridge. Smoke will start tomorrow late in the day so it'll be ready for Saturday afternoon. 4 hours of Hickory.
I know how you all like pictures so here ya go
(http://img.photobucket.com/albums/v481/candlelake/picture802.jpg)
Looks great!! I think I need to leave work now.
JJ
Thats goin to be gooood.
If your wantin to eat that bad boy Sat. afternoon I would start it Fri. around
10 AM. If it gets done early you can always FTC till lunch time. It sucks when you have to wait for the butt to get done, especially if theres company involved.
Looking good RAF. I'm with OU on the timing. Or, even do it a day ahead, pull it, bag it and fridge it. It lets the smoke permeate. Then, just reheat it.
Quote from: ArnieM on April 22, 2010, 09:29:00 AM
Looking good RAF. I'm with OU on the timing. Or, even do it a day ahead, pull it, bag it and fridge it. It lets the smoke permeate. Then, just reheat it.
in a crock pot.
Looks like a winner winner, Pulled Pork Dinner!
I'm in agreement with others. Start that Piggie as early as you can on Friday.
If you stay low n slow (220 or below) it "could" take 16 to 24 hrs.
But also from what we learned on Turbo Cooking butts, you can bump up the temp.
OK, my dumb. I guess I missed the "Turbo Cooking" part. What is it ??? ???
I think they're talking about this.
http://forum.bradleysmoker.com/index.php?topic=15143.0 (http://forum.bradleysmoker.com/index.php?topic=15143.0)
Thanks Kev. Sorry, getting old, watching cartoons all day and drinking vodka is beginning to be a problem ;D
Substitute the Vodka for JD and I'm right there with ya. ;D
Not sure how big your butt is......but I did a 7.5 lb last weeek at 245* and it hit 190* IT in 12 hours. Was awesome.
Mine is just under 7 lbs and am going to do it at 225. I'll preheat to 250, put it in and turn down to 225.
Your timing should be fine I would think. If it seems to be going slow you can always turn the temp up Saturday morning.
I started yesterday at 5pm. Preheated to 250. Put in the roast. Door only open long enough to put rack in. Temp dropped to 210 and then dropped some more to 203. 4 hours of hickory smoke. Checked last night at 10. Tower temp still at 204 and meat up to 138. Little worried but left it to 5:30. Checked and meat was at 172 and cabinet still at 205. Took a peek and it looks fine. Cleaned off the burner and took out the 2 pusher pucks and turned on the generator. Door was open for 30 seconds and temp dropped again to 188. It started to climb. Check it after an hour and cabinet up to 227 and meat up to 176. It seems to be coming along nicely. Turned the generator off again. I don't want it cooking too fast. Planning for supper at 5 today.
You were in the dreaded 170° stall... Sounds like it is coming out of it now.
If it gets done early, wrap in foil and a towel and shove it in the microwave. It'll stay plenty hot for hours.
Sounds like you are right on track.
You'll probably hit 200F around 1300 - FTC them and start pulling around 1630.
FWIW - I've kept butts hot in a five-day cooler for up to 8 hours.
Now 11:00 am and it's at 190. It's slow but that's OK. Should be ready by 5
You will have plenty of relaxing time to enjoy your company or family.
Nice planning.
I agree, nice timing.
The pork was done with a couple of hours to spare. FTC. Everyone was surprised by this procedure and had never seen or heard of it. It sure works. Just before it was time to eat I brought it out.
(http://img.photobucket.com/albums/v481/candlelake/picture804.jpg)
It pulled beautifully and disappeared once the vaunted sauce was added. Lots of compliments. Even my 23 month old grand daughter cleaned her plate. Of course a lot of it was on her too ;), but that's normal.
The whole smoke took about 22 hours. Might have been done a little sooner but at the 20 hours mark the PID shut off. I guess I did give it enough time when I programed it. I caught it early. Tower temp had dropped to 170 and meat had dropped from 194 to 192. Didn't take long to get up to temp again and all was good.
It sure was nice to relax rather than worry.
Looks mighty nice and nice looking bark.
Yum!!! More pics.
Looks great RAF!
You gotta love it when a plan comes together.
RAF ... How large was this butt? ...
I'm going to give a 3 or 4 lb. butt a try (Just the wife and I) and wondered how long it would take compared to yours ...
Thanks,
TIM
That one was just about 7 lbs to start. I would suspect that a 4 lb will take less time but exactly I couldn't tell you. Usually count on 1½ hrs per pound but leave yourself some extra time. If it's done early, FTC.
Rookie question--what does the "FTC" stand for/mean? I'm guessing Foil _____ _____? ???
Foil Towel Cooler
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748
Got it--thanks. :)