This butt weighed between 6 and 7 lbs., didn't marinate overnight, injected with apple juice some Memphis rub and slathered with mustard. Put her in on the 2nd rack at 8 am at 220 with 5 hrs of Hickory. After two hours backed it down to 195, here she is going in.
(http://i208.photobucket.com/albums/bb126/Hiram1945/101_2596.jpg)
At 3 pm it stalled at 150, stayed that way until 8:30 and climbed to 159 which it was when I went to bed. Woke up at 6 am, still at 159 so I stepped it up to 220 and at 9:45 had 172 intemp, at 1:00 it hit 192 which was what I was shooting for. Left it in another hour (can't hurt it right) FTC and left it in the cooler untill 5:30. Turned out a lot better than I expected on first try, grabbed the bone and it came right out. Some pics.
(http://i208.photobucket.com/albums/bb126/Hiram1945/101_2597.jpg)
(http://i208.photobucket.com/albums/bb126/Hiram1945/101_2598.jpg)
If I counted on my fingers right, that butt was in the Bradley for 30 hrs.
15 hrs was at 220* 15 hrs at 195* And then 3 1/2 hrs of FTC.
WOW!
It is pretty.
How did it taste?
It was a long time, but the genius of the Bradley is I only spent maybe 35-40 mins. of that time fussing with it. You would expect it to be dry but it was moist and tender, I just hope the next one isn't that long or I learn how to Turbo cook.
Heck, Hiram... It sure LOOKS good!
Hiram
Now that is what I am talking about!
It wouldn't hurt at all to up the cabinet temp to 220 to 230.
PS - Just how many fingers do you have CRG?
Ahhh, it's good to be back on the forum.
Looks good Hiram
I had a picnic take 26 hr and that was with a cabnet temp of 220 F