Ok i did see the recipes on olds sights and did a search here.What kind of cut do i tell my butcher i want if i want to do this pulled pork.Boston butt shoulder cut etc in the bone.Which one is the right one to order.Second what is the ideal intern temps of this when done.I see lots of different times here.Can someone here give me a step by step 100% way of doing this.I know this has been brought up before but i cant seem to find it in the search engine here from start to finish.Thanks in advance this is my next project. Chickens ribs shrimp MEATLOAF beans all under the belt now this.[:D]
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I like to use a bone in Boston butt. They are easily found at most grocery stores. Preheat smoker to 275f. While it is heating up rub the BB all over with cheap yellow mustard. Apply your favorite rub over the mustard. I use lots cause I like lots of bark[;)]. Once the smoker is heated up put the BB on the next to top shelf and quickly close the door. Start 4-6 hours of smoke. Hickory works fine as does pecan and apple or use them all[:D]. The temp will go down to probably 225 or so when you put the BB in. This is your target temp so adjust your slider over the next hour or so to keep it at 225f. Cook until 195-200f internal. FTC if you want or let it cool enough to handle and pull away[:)]. Time will depend on weight but normally you are looking at 16-24 hours of total cook time. After the smoke period is done chunk the old stuff and add fresh hot water. Pretty easy and hard to mess up. HTH
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
So only 4-6 hours of smoke then shut that down and continue to cook only.At 195 internal temps pull it out and ftc it and thats it.This mustard you use is just plain old mustard no dijon any special brand and whats the best over the counter rub i have the dizzy dust and the swamp venom are these good choises.
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You can use as much smoke as you like but I have never used more than 6 hours worth as the smoke flavor would be pretty heavy after that. Once all the pucks are burnt leave the smoke generator on though don't turn it off. The mustard will add no flavor to the meat what so ever. It just holds the rub on real well. I really like the Swamp Venom on BB myself but the Dizzy Dust is good too.
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Should a guy take the last of the last puck off the burner instead of letting it burn completely? Does'nt Bradley maintain burning puck to ashes imparts bad things to the meat? Inquiring mind wants to know.
Dick in Emmett, Idaho
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by dick621</i>
<br />Should a guy take the last of the last puck off the burner instead of letting it burn completely? Does'nt Bradley maintain burning puck to ashes imparts bad things to the meat? Inquiring mind wants to know.
Dick in Emmett, Idaho
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I have never really noticed any off flavor BUT I bought some Bubba Pucks a good while back so I don't have that problem anymore. Get yourself some from //www.ChezBubba.com.
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Isnt that a little off topic.[:(!]I dont think at the end of 3-4-5- hours of perfect smoke the last 10-15 minutes are going to effect the out come of the food.Next question and back on topic Please.Thanks[:D]
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Hi Icerat,
I think it's on topic, in our loose sort of way [:D]! I tend to use lower temps (less than 210F) and slightly longer cook times, but I definitely concur with Jeff's advice about rubs!
John
Newton MA
I wasnt talking about jeff its the dick i was talking about.Now thats Funny.
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I have not done Pork shoulder (Butt or Boston Butt) much. But the last one came out perfect. I will do another soon as I am almost out of frozen packs (2 left).
I put rub mix on overnight (I used the recipe from S&S for Marvelous Pulled Pork). Pre-heated for 1 hour, let it go up to 300+ during the time. last 10 minutes of pre-heat, I started smoke, so smoke was active from the time I put the pork in. The pork pre-heated for 1.5 hours. I did not do the Mustard thing (did not read the mustard thing before) but I see that it can help increase Bark, i love the bark.
I smoked for 6 hours Apple. ended up with buba pucks (they sat there for 13 hours, I did not want a 13 hour ash mess with carbon release to the meat, that's a LONG time). Total cook time was 6 hours smoke + 13 hours cook.
Now temps, I did not get over 210 degrees cab. and pulled at 190 internal and FTC for 3 hours before puill.
Seems alot of S&S recipes here.I just bought the book along with a few others and i do go over to olds sight.So 8-10 lbs boston shoulder in bone 5-6 hours smoke at 200-210 temps.Wait til internal temps hit 190ish and then ftc it .Do i spray anything on it before i do the ftc deal[?] or just leave it.Thanks guys for the help.
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Just leave it. My $0.02.
Enjoy!
Cold Smoke
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by dick621</i>
<br />Should a guy take the last of the last puck off the burner instead of letting it burn completely? Does'nt Bradley maintain burning puck to ashes imparts bad things to the meat? Inquiring mind wants to know.
Dick in Emmett, Idaho
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I use bubba pucks. I use two and place them on top of the pucks I'm using for smoking. Next I place one wood puck on top of them.
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Next these are couple of butts I did using my T-Shirt Method. I like butts for slicing for sandwiches. Thus I cook them from 170-180 F max. <b>I do not FTC them.</b> Allow them to cool to room temp. wrap in plastic and then place in frig. for a few days so the smoke flavoring has a chance to "mellow" and "sweeten" through out the meat.
There is Q and then there is good smoked meats. IMO all smoked meats need some aging for the flavors to mell. Nothing wrong with Q... but don't confuse it with smoke meat. Pulled Pork IMO is Q.
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My family is not into a lot of spices, and at times I want a more mellow smoke flavoring. Thus I came up with this method.
Olds
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I would go with the Bubba Pucks or remove the last puck if your gonna leave the smoke generator on. But as stated in another thread if your using the Bubba Pucks be sure to let them cool down before you touch them. They get VERY hot.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by dick621</i>
<br />Should a guy take the last of the last puck off the burner instead of letting it burn completely? Does'nt Bradley maintain burning puck to ashes imparts bad things to the meat? Inquiring mind wants to know.
Dick in Emmett, Idaho
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The sandwich meat sounds good Olds. Do you think after I slice it up it would keep in vacuum sealed pouches in the freezer for lunches later on?
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<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by iceman</i>
<br />The sandwich meat sounds good Olds. Do you think after I slice it up it would keep in vacuum sealed pouches in the freezer for lunches later on?
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<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Sure without a doubt. I've started now at times boning out the butt before I smoke them. Vacuum pack/ freeze the bones and use them when you need to start a "stock pot" up. I do this with all of the bones I bone-out. We like a chicken sandwich I make out of chicken legs and thighs. I do the same with them as well. There is no problem mixing beef, pork, or chicken bones together for a basic stock to work with.
Olds
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Quoteisnt that a little off topic.[:(!]I dont think at the end of 3-4-5- hours of perfect smoke the last 10-15 minutes are going to effect the out come of the food.Next question and back on topic Please.Thanks
Rat of Ice....
Man, don't worry about the small stuff. Been here for a long time and I don't think I have seem much of these threads stay on subject, hardly ever. Please don't look at any of my threads, it will for sure frustrate you. It's one the beauties of this forum, one thing leads to the next and some how it helps somebody or a bunch of somebodies. We are all here to help and I don't think I have ever remember a time when folks don't get their questions answered in several different flavors.
Koom-By-Ya.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Got it.It Just takes a rookie time.I completly understand.[;)]
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Hey guys can i just smoke this but for 5-6 hours hot smoke then just put it in my oven to finish it over night.and if i do that do i fiol it up in the over or just leave it free standing with no wrap.
Quote from: icerat4 on April 03, 2006, 11:08:32 AM
Hey guys can i just smoke this but for 5-6 hours hot smoke then just put it in my oven to finish it over night.and if i do that do i fiol it up in the over or just leave it free standing with no wrap.
Did just that this weekend. Smoke a BB for 4 hrs then continued to cook until bed time. Took it out of the Bradley wrapped in foil and in the fridge for overnight. Next morning I put it still wrapped in foil and on a pan in the oven at 225 until internal temp reached 200f. I let it cool for a bit then pulled it all apart and made pulled pork pizza with a mustard based sauce. Toppings were the pork, jalapenos, mozeralla & Montery jack cheese :P :P :P ;D 8).
Why did ya put it in the fridge.Why not just keep it in the oven over night at 190 temps to reach the internal temps of 195 or so.I would like to finish it off in the oven i just feel safer that way so when i take it out of the bradley after 5-6 hours of smoke just put it into the oven with no foil or should i use foil.
No real reason not to keep it in the oven just did it that way ;D
Well i have an 8 pounder.which side should be up the fat side or the side with the meat.Im gussing the fatty side .So 8 lbs is going to take how long to cook 12-15 hours total .I know to wait til the internal temps get to 190-195 but im just wondering.I am going to wake at 330 in the am and start it when should i except it to be done.5pm maybe.Anyone
Sounds like a good plan
I go fat side up ;).
Ok guys the the results are in and the pulled pork ws great.Man that was a long time and i did the ftc deal and then i vacuum the rest with by the way my new food saver .And then put it into my brand new Freezer.Pretty soon ill be up to the icemans standards Lol. ;D FULL SERVICE SUPPLIER LOL. ;)
Hello to my fellow smokers!! I finally made it back! ;D
Quote from: humpa on April 09, 2006, 04:41:22 AM
Hello to my fellow smokers!! I finally made it back! ;D
Welcome back :)
Hi ya humpa. Thought you took a wrong turn somewhere. Welcome back.
So, you guys say a Boston Butt takes six hours of smoke PLUS 13 hours just cooking in the BS without smoke to reach 180? Damn, that's a long time. I was figuring 13 total.
About the fat side up question, when I did BB in my old water smoker, I trimmed off as much external fat as I possibly could. That way, I got more edible bark, aka, Mr. Brown. There's more than enough fat inside the meat that you don't need to worry about basting.
Quote from: BostonBBQer on May 22, 2006, 01:47:20 PM
So, you guys say a Boston Butt takes six hours of smoke PLUS 13 hours just cooking in the BS without smoke to reach 180? Damn, that's a long time. I was figuring 13 total.
About the fat side up question, when I did BB in my old water smoker, I trimmed off as much external fat as I possibly could. That way, I got more edible bark, aka, Mr. Brown. There's more than enough fat inside the meat that you don't need to worry about basting.
Depends on your temp and how big it is and this and that. Smoke my last 6.75 lber this weekend. 14hrs in the smoker including 2 hours of mesquite(all I got at the moment). Was just right for pulling :P. I did not trim any fat but you could do that to gain extra bark and you could also cut a large BB into several pieces to gain even more rub surface area and cut down on cooking time. Injecting the BB will also cut down on cooking time. Never had to baste anything I've cooked in the Bradley.
Quote from: BostonBBQer on May 22, 2006, 01:47:20 PM
So, you guys say a Boston Butt takes six hours of smoke PLUS 13 hours just cooking in the BS without smoke to reach 180? Damn, that's a long time. I was figuring 13 total.
About the fat side up question, when I did BB in my old water smoker, I trimmed off as much external fat as I possibly could. That way, I got more edible bark, aka, Mr. Brown. There's more than enough fat inside the meat that you don't need to worry about basting.
Welcome, BostonBBQer! There are a few of us in the Boston area, and a bunch more not too far away . . . where in the Boston area are you smokin'?