Looks like the new Bradley will be here by Thursday so I want to smoke something this weeked! ;D I think I will start with pulled pork. What is the correct internal temperature for pulled pork when it is done and ready to pull from the smoker?
I usually take my pulled pork to an IT of 200º and then wrap it in Foil, Towel, and place it in a Cooler (FTC) for 3 to 4 hours before pulling ;D ;D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork9.jpg)
Yes Sir !!! what Pete said....for sure...
Yep,what they said. You are going to love it.
While you're waiting for your Bradley you might start looking around for different rub recipes to put on it 1-2 days before you smoke it. There are many to choose from if you do a Google search.
I have seen the recipe for "Jan's Rub" on the form and it seems to be well liked. Any others?
Quote from: smoker pete on March 06, 2012, 03:09:39 PM
I usually take my pulled pork to an IT of 200º and then wrap it in Foil, Towel, and place it in a Cooler (FTC) for 3 to 4 hours before pulling ;D ;D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork9.jpg)
That sure looks yummy!
I may be different than most...I prefer to pull between 190-195. FTC brings it up nicely and I like the texture more. But then I've only been doing it a year on the Bradley. And this is what I decided I like. :)
At least 195 for me.
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Quote from: 4given on March 06, 2012, 04:31:05 PM
I have seen the recipe for "Jan's Rub" on the form and it seems to be well liked. Any others?
I made my first batch of the spicy version of Jan's Rub the other night for some ribs. I liked it although I have not tried it on a pork shoulder. I like to experiment and so I usually do a Google search for a new rub to try. I keep a folder of the ones I like for future reference.
Quote from: mikecorn.1 on March 06, 2012, 04:37:16 PM
At least 195 for me.
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You guys are making me hungry! Nice!!!!
Quote from: SiFumar on March 06, 2012, 04:34:15 PM
I may be different than most...I prefer to pull between 190-195. FTC brings it up nicely and I like the texture more. But then I've only been doing it a year on the Bradley. And this is what I decided I like. :)
What is the minimum FTC? An Hour?
For me 3hrs up to 5hrs. If you take it to 200-205 I don't see why just an hour wouldn't hurt. But I'm sure the more experienced will be along to help.
I like Jan's rub. It's a really good place to start. You really can't go wrong with it. It's easy to make and it's good on chicken, pork and beef. You can branch out from there.
Quote from: 4given on March 06, 2012, 04:31:05 PM
I have seen the recipe for "Jan's Rub" on the form and it seems to be well liked. Any others?
why bother with another? Try it! 205* is what I like
I use Jan's Rub and take it to 195. Then I FTC for 3 to 4 hours. Everyone that I had taste the rub does nothing but compliment about the flavor.
Blake
Quote from: Smokin Sparky on March 06, 2012, 08:55:44 PM
I use Jan's Rub and take it to 195. Then I FTC for 3 to 4 hours. Everyone that I had taste the rub does nothing but compliment about the flavor.
Blake
Sounds like a winner!
Jan's Dry Rub can make a brick taste great ... Mix yourself a batch and be prepared to experience that WOW Factor!! I use this rub which was primarily designed for Poultry but is great on Pork and Beef!
Here's a link to the recipe for Jan's Dry Rub (http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub)
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/JansRub.jpg)
I use 195-200F, depending on how much resistance the probe gives on a spot check.
Less resistance = done!
Sort of like pushing a knife into room-temperature butter.
Love Jan's rub and I don't cook butts to temp. I monitor them so not to cook to high but has not done that yet. I cook till you can insert fork and turn with little resistance.
What temperature do you guys set the smoker at? 225 - 250?
I always done 225 just because. I'm sure others have their preferences.
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Quote from: mikecorn.1 on March 07, 2012, 11:47:33 AM
I always done 225 just because. I'm sure others have their preferences.
Ditto! 4 hours of smoke at 225 and then let it go at 225 until the IT you're wanting is reached.
Thanks Guys!