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BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: rexster on November 01, 2012, 08:53:33 AM

Title: What I did yesterday
Post by: rexster on November 01, 2012, 08:53:33 AM
In addition to smoking some canadian bacon yesterday I also had a 9 pound pork shoulder I smoked. 10 hours in the Bradley, then broken apart, and pulled using my handy dandy pork puller.
Took about 45 seconds to pull and shred the pork

(https://dl.dropbox.com/u/55540151/PULLED%20PORK.jpg)
Title: Re: What I did yesterday
Post by: GusRobin on November 01, 2012, 09:21:36 AM
What temp did you cook the pork at and to what IT?
Title: Re: What I did yesterday
Post by: Caribou on November 01, 2012, 09:33:08 AM
That came out great :)
What's your handy-dandy pork puller?
Carolyn
Title: Re: What I did yesterday
Post by: Tenpoint5 on November 01, 2012, 10:01:14 AM
Quote from: Caribou on November 01, 2012, 09:33:08 AM
That came out great :)
What's your handy-dandy pork puller?
Carolyn

Carolyn I believe it is the Roman Pork Puller that was reviewed in the newsletter when it was being published.
Title: Re: What I did yesterday
Post by: mikecorn.1 on November 01, 2012, 10:51:17 AM
Looks great!
Title: Re: What I did yesterday
Post by: rexster on November 01, 2012, 11:02:22 AM
Quote from: GusRobin on November 01, 2012, 09:21:36 AM
What temp did you cook the pork at and to what IT?

Smoked 5 hours w/hickory @ 1400, cooked at 2500 till 1900. Taken straight off, deboned and pulled.
Title: Re: What I did yesterday
Post by: KyNola on November 01, 2012, 11:37:16 AM
A total of 10 hours with half of that time at 140?  Am I reading that correctly?  That would mean that the 250 temp was only for 5 hours and it got to 190?  Or was it 5 hours at 140 and 10 hours at 250?

The Pork Puller works great doesn't it?  I've had mine for some time now.
Title: Re: What I did yesterday
Post by: rexster on November 01, 2012, 12:57:29 PM
Forgot my times. Preheated the Bradley for 45 mins. The meat was somewhat room temperature when I put it in at 9:30 am. At the end of the first cycle it was 135. I  had put 5 hours of pucks in the feeder. After 5 hours the Auber cranked it up to 250 and at 10:30pm it was pulled from the Bradley.
Title: Re: What I did yesterday
Post by: Caribou on November 02, 2012, 09:04:49 AM
Quote from: Tenpoint5 on November 01, 2012, 10:01:14 AM
Quote from: Caribou on November 01, 2012, 09:33:08 AM
That came out great :)
What's your handy-dandy pork puller?
Carolyn

Carolyn I believe it is the Roman Pork Puller that was reviewed in the newsletter when it was being published.
Oh, yeah...I remember that.  I'll have to take another look at the newsletter.  I saved them :)
Carolyn
Title: Re: What I did yesterday
Post by: Mr Walleye on November 02, 2012, 09:29:19 AM
Carolyn

Here is a link to the correct newsletter over on the recipe site.

http://www.susanminor.org/users/Hab/Executable_Files/Forum_Newsletters/Forum_Newsletter_Vol2_Issue6_June_2010.pdf

Mike
Title: Re: What I did yesterday
Post by: Caribou on November 02, 2012, 12:50:59 PM
wow Mike!
Thanks :)
Title: Re: What I did yesterday
Post by: Mr Walleye on November 03, 2012, 12:50:08 PM
No problem Carolyn

Mike
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