I am going to try doing my first pork butt this weekend. I have the DBS 4 rack and the new auber dual probe PID.
I will use the Mr Brown rub and 4 hours of smoke and start this evening at 8pm.
What is the best programming that folks are using for their pids.. I was thinking:
C01 210 F 190
C02 130 t 5.0
C03 blank
C04 blank
C05 blank
Co6 blank
I think this works out to simply cooking at 210 until internal temp is 190. Then the second step is just in case I am still asleep or away when it finishes, to keep it warm for up to 5 hours until I remove it.
What are you folks using?
Step one for warm up and initial loading:
250* 1 1/2hr
Step two
220 til IT of 192*
Step 3
150* for 2 hrs.
I'd say we's be on the same page.
Quote from: classicrockgriller on May 28, 2010, 02:19:34 PM
Step one for warm up and initial loading:
250* 1 1/2hr
Step two
220 til IT of 192*
Step 3
150* for 2 hrs.
I'd say we's be on the same page.
Thanks CRG...I like the idea of 250 for hour and half. I assume you put the meat in at about the hour mark and then the last half hour will get you back to temp after opening the door?
Also, why the preference for the extra 2* on doneness?
I kida get everything ready .... water, v-tray, rack for temp probe and
Turn on Auber.
After about 30 minutes I put the meat in and somewhere in the next hr or so start the smoke.
Everybody does things different but I like to have my IT to go over 200* after FTC.
If I pull it at 192 to 195 and then the time it takes to dbl foil , towel wrap, cooler ...
I know I will get to that 200* mark.
Mine is:
C01 250F T 1 HR
C02 205F F 195F
C03 195F T 24HR
Like I said OTB, everybody has a different way.
You will find one you like after a cpl of smokes.
Good luck on your Butt!
Thanks. Looks like we are all thinking about the same thing. A few tweaks here and there.
I ended up with a 6lb butt, have it rubbed, wrapped, and waiting for this evening to put in smoker.
I have not done the overnight smoke thing yet, so let's hope I don't keep getting out of bed to make sure the house is not of fire ;D
As for the drip pan, I have some foil cake pans. I was thinking of using the regular bowl full of water to catch the pucks while smoking, and put the foil pan on the bottom rack (full of random beers and apple juice). Then I figure after the smoke is done I can just empty the bowl with the pucks, put some more water in it, and be done till morning.
Any thoughts?
Sounds like a good plan.
Quote from: OTB on May 28, 2010, 04:30:43 PM
Thanks. Looks like we are all thinking about the same thing. A few tweaks here and there.
I ended up with a 6lb butt, have it rubbed, wrapped, and waiting for this evening to put in smoker.
I have not done the overnight smoke thing yet, so let's hope I don't keep getting out of bed to make sure the house is not of fire ;D
As for the drip pan, I have some foil cake pans. I was thinking of using the regular bowl full of water to catch the pucks while smoking, and put the foil pan on the bottom rack (full of random beers and apple juice). Then I figure after the smoke is done I can just empty the bowl with the pucks, put some more water in it, and be done till morning.
Any thoughts?
Sounds like this ain't your first Rodeo!
Most Excellent !
Looking forward to the pics.
Will take pics as it goes. Already started first beer, and haven't even started cooking yet. :,)
Actually biggest fear is keeping the snails from crawling across the PID. Maybe it will keep them away from the basil plants.
Thanks for all the help.
Quote from: OTB on May 28, 2010, 05:04:20 PM
Actually biggest fear is keeping the snails from crawling across the PID. Maybe it will keep them away from the basil plants.
Smoked escargot?
Quote from: FLBentRider on May 28, 2010, 05:10:29 PM
Quote from: OTB on May 28, 2010, 05:04:20 PM
Actually biggest fear is keeping the snails from crawling across the PID. Maybe it will keep them away from the basil plants.
Smoked escargot?
Yuk!! I can come out in the morning and find at least 20 of them crawling across my patio. If I don't put copper tape around my planters, they will eat everything in one night. I actually knew someone who would collect them, put them in a tupperware in the fridge with cornmeal to let them eat and clean their system out, then cook them. He is divorced now!!
Quote from: OTB on May 28, 2010, 05:23:21 PM
Quote from: FLBentRider on May 28, 2010, 05:10:29 PM
Quote from: OTB on May 28, 2010, 05:04:20 PM
Actually biggest fear is keeping the snails from crawling across the PID. Maybe it will keep them away from the basil plants.
Smoked escargot?
Yuk!! I can come out in the morning and find at least 20 of them crawling across my patio. If I don't put copper tape around my planters, they will eat everything in one night. I actually knew someone who would collect them, put them in a tupperware in the fridge with cornmeal to let them eat and clean their system out, then cook them. He is divorced now!!
Wow. We don't have too many of that particular pest around here.
Meat went on at 8pm, and it is now almost 11:30pm. The IT is now 128. Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep. I hope it doesn't finish cooking before I wake up. 128 degrees came quick.
Quote from: OTB on May 28, 2010, 11:29:16 PM
Meat went on at 8pm, and it is now almost 11:30pm. The IT is now 128. Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep. I hope it doesn't finish cooking before I wake up. 128 degrees came quick.
That was the quick part!
later the Butt will stall at 160 to 170 for 1 to 3 hrs while the collegen breaks down.
the collegen releases moisture which might make your IT go down.
It not a problem, just the way it does it's thing.
After the stall you will have about 6 hrs to reach 190 at the temp (210?) you are cooking.
Quote from: OTB on May 28, 2010, 11:29:16 PM
Meat went on at 8pm, and it is now almost 11:30pm. The IT is now 128. Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep. I hope it doesn't finish cooking before I wake up. 128 degrees came quick.
I had the same concern a while back. Initially temp went up fast and was concerned that it might finish before morning. Caused a sleepless night. Don't worry. All should be just fine.
Got up at 8am to check on it. When I opened the front door to go out side (still half asleep) the first thought I had was that a neighbor must be cooking a load of bacon. Then remembered that I had smoked with apple/maple and it was the pork butt I was smelling. :)
Cabinet temp holding steady at 210, IT of meat still at 156. Filled the water pan again, and went back to sleep for a while.
I LOVE MY BRADLEY SMOKER AND PID!!! To be able to program it for all the steps, and just go to bed, how easy can it be. I didn't lose any sleep over it.
Now time to do my regular Saturday stuff and see when it finishes. Will FTC once it hits 193 and leave it till dinner at 7. At this rate I am thinking it should be done some time around 2 or 3 this afternoon.
Thanks for everybodys help. I will take pics when I take it out and when I pull it.
Quote from: RAF128 on May 29, 2010, 08:09:51 AM
Quote from: OTB on May 28, 2010, 11:29:16 PM
Meat went on at 8pm, and it is now almost 11:30pm. The IT is now 128. Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep. I hope it doesn't finish cooking before I wake up. 128 degrees came quick.
I had the same concern a while back. Initially temp went up fast and was concerned that it might finish before morning. Caused a sleepless night. Don't worry. All should be just fine.
Yep, I did the same on my first butt on the Bradley - freaked, dialed tower temp back to 210, watched and watched, next morning up to maybe 150, dialed it back up. Whole thing took 22 hours probably because I freaked. Gotta have faith -- all will be well.
While I am waiting for this to finish...start planning on how to serve it. What is your favorite way? And what is your favorite sauce.
I am thinking to skip the bun/sandwich thing, just pull it and serve with some cole slaw on the side and maybe some beans and rice. I was going to have some sweet baby rays bbq sauce on the side and also make some Vaunted Vinegar Sauce.
What do you guys recommend?
Butts and beans are always good in my book, but I've been a huge fan of the sammies since I can remember.
Right after the pull I prefer it straight and get my sandwiches later. On pulled pork I prefer a sauce that provides some balance against the richness and natural sweetness so I stay away from the sweet goopy stuff. My personal favorite on pulled pork is here (http://forum.bradleysmoker.com/index.php?topic=15698.msg187483#msg187483). I strain it to take out the chunkies. You can see it further up in that thread.
IF you need sauce - try it without first, and serve on the side!
When I sauce, I like Vaunted Vinegar on Pulled pork
http://www.susanminor.org/forums/showthread.php?124-Vaunted-Vinegar-Sauce-For-Pulled-Pork&p=146#post146
**************************************************
Vaunted Vinegar Sauce Ingredients:
* 1 cup Cider Vinegar
* 1 Tbsp. Brown Sugar
* 1 tsp. Kosher Salt
* 1/2 tsp. Black pepper, fresh cracked
* 1/2 tsp. Red Pepper Flakes
Directions:
1. Place all ingredients in a small sauce pan.
2. Bring to a boil, and then simmer for 5-10 minutes.
3. Let cool, and season pork to taste.
**************************************************
(I make this up 2 quarts at a time)
I would avoid commercial sauces that have "smoke flavor" - I have found that the smoke flavor will clash with the real smoke flavor of your food.
Thanks for the info. I will definatly make the Vaunted Vinegar Sauce (outside on a portable stove so I don't stink up house).
Will not get the sweet baby rays...
But am torn on which other sauce to make. The three way sauce looks great. I was also thinking of making the balsamic sauce from this thread.
http://www.susanminor.org/forums/showthread.php?88-Pulled-Pork
anyone make the balsamic sauce?
Quote from: OTB on May 29, 2010, 11:53:14 AM
Thanks for the info. I will definatly make the Vaunted Vinegar Sauce (outside on a portable stove so I don't stink up house).
Will not get the sweet baby rays...
But am torn on which other sauce to make. The three way sauce looks great. I was also thinking of making the balsamic sauce from this thread.
http://www.susanminor.org/forums/showthread.php?88-Pulled-Pork
anyone make the balsamic sauce?
If you're only making up a single batch of the Vaunted Vinegar, it's not too bad, makes my family hungry. Now when I brought two quarts of the stuff to a boil, it was kinda strong and send the Mrs. running from the kitchen. :o
I have not tried the balsamic, it looks a little on the sweet side with the sugar and honey.
Think I will just stay true to the pork. I am only going to serve Vaunted Vinegar on the side. Will add some apple juice when I FTC it.....that is if I even have time to FTC it. Not even sure if it will be ready by dinner time. Going on 2pm here, so 18 hours in and still only at 167*.
Sounds like you are in the "stall" stage. Have patience.
If you are pressed up against dinner time, try to get to at least 185F.
Bumping the temp up to 240 won't hurt anything and may speed it up just a tad.
Quote from: BuyLowSellHigh on May 29, 2010, 02:13:37 PM
Bumping the temp up to 240 won't hurt anything and may speed it up just a tad.
With the dual probe PID, can you increase the temp of the current step without shutting it off and reprogramming it?
Yep - just hit Set and keep going until you get to your current step then hit +/- as desired , then step via Set through to the end.
Thanks. I bumped the temp up to 230*. The meat temp is currently at 170*
After 26 hours, it was finally at 189* so I pulled it out. Wrapped in double layer of foil with 1/3 cup apple juice and put in cooler. After 1 hour FTC, it is now cooling so I can put in fridge.
Ended up eating hamburgers for dinner tonight instead of pork butt.
I will throw in 250* oven for an hour or two tomorrow to bring back to temp (still wrapped in foil) and then pull.
Here are the pictures of the meat as it came out of the smoker:
(http://i1007.photobucket.com/albums/af196/KirkWells/2010-05-29220418.jpg)
(http://i1007.photobucket.com/albums/af196/KirkWells/2010-05-29220408.jpg)
I tasted a piece that stuck to the rack. The bark was very dry and burned tasting.
Thanks again for everybody's help. I hope it comes out OK tomorrow when I reheat and serve.
I ended up leaving in the foil, and placing in a 300* oven for about 2 hours before pulling the meat.
Here is the meat being pulled:
(http://i1007.photobucket.com/albums/af196/KirkWells/2010-05-30182548.jpg)
And here it is ready to eat, with sides of beans and rice, cole slaw, and pickles:
(http://i1007.photobucket.com/albums/af196/KirkWells/2010-05-30192602.jpg)
The meat ended up being a bit dry. After I pulled it, I put it into a 9x13 pan and added a can of low sodium chicken broth, and about 1/3 cup apple juice. It was pretty good. The bark was very tough, salty, and burnt tasing, so I left it out of the final product.
Not sure why after 26 hours I could not get it up to past 188* and even at that it was a bit dry.
Thanks again for everybodys help. I will have to do some more reading before I attempt another one.
I have in the past on smaller butts, put them in foil with a splash of A/J after applying 4 hours of smoke. Then finished the cook up to 200ยบ. Then put them into TC to finish. Always worked out fine for me. Also if you mix the bark back into the PP it will soften and the flavors will meld together.