Hello all,
I did a batch of pulled pork last year and I'm going to do another this weekend for a picnic. The first batch turned out OK, but I need to fine tune my skills. For the first batch i used nsxbill's rub and recipe and a 5 pound pork shoulder. I applied the rub and let sit overnight. i pulled the shoulder from the fridge and preheated the smoker to 200-220ish. Once it hit 200 I smoked for 4 hours. Once the smoke was over i pulled it out and put it in a 350 oven for 2 hours, no foil. The shoulder had a great flavor and was done thru, but it was tough and didn't pull well at all. I dressed it with the balsamic BBQ sauce (again, great flavor)
For this next batch i'm going to use a 5 pound shoulder again, but i'm thinking of switching to Sauce Bauce's recipe and technique (wet maranade, 4 hour smoke to 165 internal while basting, foil wrap with more sauce, 350 oven for 2 hours, then FTC for 1-2 hours).
I've got a couple questions about this process. Hopefully one of you guys have done something similar.
1.) about how long do you think it will take to get up to 165 on a 5 pound shoulder? I'm trying to figure an elapsed time so I can figure out when to start the smoke
2.) Is 2 hours wrapped in foil in a 300-350 oven enough?
3.) once I do the FTC will it still be warm enough to eat or will i need to put it in a crock pot or some other means to warm it up?
Thanks for your help. If this works out well i'll be doing it much more frequently.
la'
Redsol1
You can't rush pulled pork too much, you have to let it cook over low temps to give it time to let the magic happen. If you want to speed it up a little here's what I did.
http://forum.bradleysmoker.com/index.php?topic=16948.0
In my opinion, the problem is that it appears you are going by time rather than IT. You should cook it to an IT of around 190F. While it will be safe to each at lower temps, it will not have time to become tender. Can't give you any input on how to cook in the oven at 350F. I have done all mine in the OBS at about 220 -225F. The 8 pounders took about 20 hours. Others have had time vary from 1 to 1.5 -2.0 hrs or more per lb. Depends on the particular piece of meat.
go by it temp rather then time, 190 is a GOOD TEMP
I agree,cook till IT is 190-195 the ftc. I have had them in cooler for up to 4 hours and they were still plenty warm(using a heavy towel) by the time we ate.
OK, so smoke for 4 hours, then wrap in foil and continue in the OBS till internal hits 190, all at ~200-220, then FTC for ~1-2 hours. Does that sound right?
And figure on ~2hours per pound
Quote from: KevinG on July 22, 2010, 09:34:12 AM
You can't rush pulled pork too much, you have to let it cook over low temps to give it time to let the magic happen. If you want to speed it up a little here's what I did.
http://forum.bradleysmoker.com/index.php?topic=16948.0
I'm not really looking to speed it up, i just want to do it right and be able to have a rough idea on how long it will take.
La'
Yea! Low and slow is the only way to get a butt to be fall apart good. Leave it in the smoker cooking at 220 (no foil) and pull when it's IT is 190 and you will be completely happy with it!
In my opinion cooking that butt at 350 is why your first one was tough and didn't pull well. You need a much lower cooking temp, say 225 so that the connective tissues slowly break down. That's what makes the butt literally fall apart when you go to pull it. At 350, you simply have a pork roast when you're finished. The other guys are right. Take the internal temp of the butt to around 190.
Edit: Oops sorry, the other guys have you covered.
I did my first one last month came out great I didn't put it in foil until I took it out I cook mine 20hrs (2-7lbs roast) IT was right at 190 on both. Then 4 hours of FTC. In the middle of mine I had to put into a over for a few hours while rain came through oven was at 210. Then I put it back in my smoker. The smell in the house keep making me hungry.
I would "guess" a 5 lb butt would take 10-13 hours so planning for 15 to be safe and FTC it when it's IT is 190. You can keep it in the cooler 4-5 hours (some have gone longer) and you will have the best butt you have ever smoked.
My Friends have you pointed in the right direction.
If you put it in the oven after the smoke, don't go higher than 250F.
Throw away the clock and cook that butt to 190-200F IT.
In the oven it is still going to take hours, like 8-10
FTC at least an hour (up to four, I've done eight)
Pull and enjoy.
Thanks guys, it sounds like weather i decide to do foil or not the key is to go to 190 internal then FTC. I think Sauce Bauce did the foil because he adds sauce to the shoulder after the smoke. I'll take pics of the process and keep you updated. This bbq is going to be for dinner at my place after a day of back porch beer brewing, so a fun day should be had by all.
Thanks again,
La'
After you smoke it for 4 hours I would take the foil and make a hat and put it on your head until the meat is at 190. Then take the foil and FTC the meat until ready to eat. ;D ;D ;D
(Roundabout way to recommend you ditch the foil until you are ready to FTC)
Quote from: GusRobin on July 22, 2010, 11:25:35 AM
After you smoke it for 4 hours I would take the foil and make a hat and put it on your head until the meat is at 190. Then take the foil and FTC the meat until ready to eat. ;D ;D ;D
(Roundabout way to recommend you ditch the foil until you are ready to FTC)
BWAA HAAA HAAA!!! Great Tin Foil Hat Brigade Smoking!!
One last bonehead question: has anyone had problems leaving the probe in the shoulder in the smoker while it cooks with the alarm on outside the box?
La'
Redsol1
Quote from: redsol1 on July 22, 2010, 11:32:05 AM
One last bonehead question: has anyone had problems leaving the probe in the shoulder in the smoker while it cooks with the alarm on outside the box?
No problem.
Just don't touch that probe to a hot grill grate (gas or charcoal), they don't like it.
And one more thing: There is no such thing as a "bonehead" question. We all learn something almost every day!
Quote from: TestRocket on July 22, 2010, 11:51:38 AM
Just don't touch that probe to a hot grill grate (gas or charcoal), they don't like it.
And one more thing: There is no such thing as a "bonehead" question. We all learn something almost every day!
yea, but sometimes the foil hat keeps the information from getting in! ::)
La'
Redsol1
Its only a bonehead question if you don"t ask and screw up your dinner.
Hey redsol1, I'm new to this blog but I've been using my SS Bradley since early 2008. The Hospital that my wife works at has a yearly bbq "Pulled Pork" cook-off, no rules but one - you have to either work there or a family member does – wife, husband, child. I've won with my pulled pork 3 out of the last 4 years. It's the only true place I get to show off my smoke meat with the exception of a family gathering, since I use the Bradley smoker.
I don't want to give out to many secrets but I will do this for you.
• Apply a thin coat of yellow mustard,
• Apply rub, you can do this the day before and frig overnight – you may not have time to let sit over night and if not I would use a apple juice mixture and inject the butt just like you would a turkey.
• Make sure the smoker is preheated to around 250-275 because once you open the door and set the meat on the rack you oven will drop. Make sure that you rest your butt with the fat side up, this will allow juices to flow through the meat. Keep an eye on this since you want to smoke between 225-250 degrees.
• I normally don't even look at this for about 4-5 hours and at that time I will open the door and insert my digital thermometer and close the door until the butt is 165 degree
• At this time I will begin to mop this with a vinegar base solution every hour.
• Once the pork reaches 190 degree I will take it out and rest it on a bed of foil, then pour some of the mop over top and seal the foil.
• At this point I will then set in my cooler wrapped in foil and several towels for about two hours.
• Bring the butt inside and unwrap, if you like bbq sauce you want to coat a fine layer at this junction, and begin pulling.
• I then use my bear claws or you can use two forks to pull the meat apart into chunks. Make sure to add in the bark, the dark brown layer, for added flavor. I have to say that because I have seen folks discard the outside bark thinking it is burnt or something. It is the best part.
• I don't add the bbq sauce on this – I allow the user to do so.
I hope this helped.
Really nice tutorial SouthernSmoked. I can see why you've swept that competition 3 out of 4 times.
Just wanted to say thanks to you all. This wasn't even my post but you all give such great advice I had to give this a shot! My butt's been in the Bradley for 8 hours now and IT of 170 for the two 5.5lb butts.
This is my first butt in the smoker. I've been working ribs, brisket, prime rib and turkey breast for a while and decided it was time to branch out. Besides, the price per pound is so much better than the rest!
Thanks again for steering me in the right direction fellas!
I agree with Smokehawk. I've only had my BDS for about a month now, but post like this are great. There is enough details here for us new guys to go out and try something new and end up with a decent final product.
I just got my smoker on Monday, and already trying 2 7lb butts as I type this. I have been reading these forums for 2 months now, and would like to thank all of you for the great advice and tips.
Quote from: smokehawk on August 12, 2010, 09:45:27 PM
Just wanted to say thanks to you all. This wasn't even my post but you all give such great advice I had to give this a shot! My butt's been in the Bradley for 8 hours now and IT of 170 for the two 5.5lb butts.
This is my first butt in the smoker. I've been working ribs, brisket, prime rib and turkey breast for a while and decided it was time to branch out. Besides, the price per pound is so much better than the rest!
Thanks again for steering me in the right direction fellas!
Quote from: OmahaBen on August 13, 2010, 12:17:34 PM
I agree with Smokehawk. I've only had my BDS for about a month now, but post like this are great. There is enough details here for us new guys to go out and try something new and end up with a decent final product.
Quote from: SmokinMinnesota on September 04, 2010, 09:39:05 AM
I just got my smoker on Monday, and already trying 2 7lb butts as I type this. I have been reading these forums for 2 months now, and would like to thank all of you for the great advice and tips.
Like KyNola would say ......... "Reel them in ... They are hooked"
Thanks for saying Thanks. A Thanks means alot sometimes.
CRG couldn't have said it better. Thank you for saying "thanks".
That's all that matters.
Thanks are definitely in order to all of you that monitor and post here. I can speak for the many who just lurk and learn and offer many more thanks.
I've got a 10lb butt in the smoker right now... smoke wisping in the window as I sit here sipping a brew and no apprehension at all that it is going to come out wonderful early tomorrow afternoon. I've picked up bits and pieces from several sites (but mostly here) and even though I'm a noobie still... I'm lovin' it.
Neighbors have their windows open... better cook two next time. Smellin' goooooood. 8)
Hey Kazmore, your going to find out that you have a lot of neighbors... this is a "break the ice" unit.
Awesome post and enjoy.
Kazmoe
That is what smoking is all about - enjoying the ride AND the destination!