Hi all :-)
Just bought a new Bradley this weekend !!. I was tempted by a Weber smoker .. but I'm lazy :-)
Did a 3.5kg pork shoulder, marinated overnight with the usual, as well as a couple rack of ribs ... had lots of space and added a chicken breast mainated in the Houi Sin sauce.... mmm..
Pulled the chicken after about 4 hrs. yummy The ribs had to come off after about 6 houurs. I bagged 'em an froze 'em to use for another recipe. I'll try a stickey recipe in the oven for them. The large shoulder was kinda my main concern. I got it up to a max about 175. The plan now is to save whatever for a large meal ... then warm it up in a crock-pot <b></b>
Welcome to the forum Scott!!!
Sounds like you didn't waste any time for your first smoke!
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<font size="4"><b>Doug</b></font id="size4">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Scott.Trebble</i>
<br />Hi all :-)
....... The large shoulder was kinda my main concern. I got it up to a max about 175. The plan now is to save whatever for a large meal ... then warm it up in a crock-pot <b></b>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Scott it sounds like the shoulder barely got out of rendering at 175. You are correct it might need the crock-pot to make it tender. Next time shoot for about 185-187 and do the FTC thing and it will pull great. However 175-180 will give you the slicable version of things if you like it that way. Welcome to the forum and don't be a stranger around these parts...
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Welcome, thats quite a variety of meat for a first smoke. It sounds like you've done some home work.
Welcome, Scot--you're definitely the adventurous type, so please keep us posted on your smokes! I agree that the should will be OK for slicing, but a couple hours in the crock pot should make it fall apart if you like it that way (which I do). Good luck!
John
Newton MA