BRADLEY SMOKER | "Taste the Great Outdoors"

hi everyone

i am looking to do 2 racks of baby backs and an 9lb pork shoulder for the super bowl and suggestions on how this can be cooked the same day?

i am new to smoking and i just got my bradley for xmas

thanks for any helo

You can cook them at the same time but mostlikely the shoulder will take longer. Check out the rib tutorial in this section it works well

Quick answer (leaving for a trip in a few hours and still have to pack) -

You could start them at the same time with enough bisquettes for the pulled pork (4-5 hours worth).  After 3 hours, pull the ribs for foiling, return them for 1-1½ hours, then pull again to remove the foil and finish.  Leave the butt until it's done or remove to your house oven (at the same 225-250^o temp as your smoker) after the smoking period.

Understand that opening your cabinet that many times will certainly affect (lengthen) the time it takes to cook the butt.

Baby back ribs will most likely take 5-6 hours to smoke/cook in your Bradley.  That butt will take 18-20 hours(or more).  Here is what I would do.  I would start that butt the day before, smoke it for 4 hours in your Bradley at 225 or so and then move it to your house oven at 225 sitting on a rack in a roasting pan uncovered until the internal temp of the butt hits 195 or so.  If it is finished early, wrap it in foil, then wrap in a large towel and then place in a dry cooler(no ice) or microwave oven(don't turn it on).  The butt will hold nicely for at least 4 hours. 

Now you have plenty of time to start those ribs on Game Day.  Smoke/cook them by your preference.  When ready to serve, pull the butt and slice the ribs.

Just remember to count hours backward from when you plan to serve.  That should tell you when to start both the butt and the ribs.  Don't forget to include FTC time for the butt in your count back. 

Quote from: KyNola on January 31, 2013, 06:06:18 PM
Baby back ribs will most likely take 5-6 hours to smoke/cook in your Bradley.  That butt will take 18-20 hours(or more).  Here is what I would do.  I would start that butt the day before, smoke it for 4 hours in your Bradley at 225 or so and then move it to your house oven at 225 sitting on a rack in a roasting pan uncovered until the internal temp of the butt hits 195 or so.  If it is finished early, wrap it in foil, then wrap in a large towel and then place in a dry cooler(no ice) or microwave oven(don't turn it on).  The butt will hold nicely for at least 4 hours. 

Now you have plenty of time to start those ribs on Game Day.  Smoke/cook them by your preference.  When ready to serve, pull the butt and slice the ribs.

Just remember to count hours backward from when you plan to serve.  That should tell you when to start both the butt and the ribs.  Don't forget to include FTC time for the butt in your count back.

X2

Quote from: KyNola on January 31, 2013, 06:06:18 PM
Baby back ribs will most likely take 5-6 hours to smoke/cook in your Bradley.  That butt will take 18-20 hours(or more).  Here is what I would do.  I would start that butt the day before, smoke it for 4 hours in your Bradley at 225 or so and then move it to your house oven at 225 sitting on a rack in a roasting pan uncovered until the internal temp of the butt hits 195 or so.  If it is finished early, wrap it in foil, then wrap in a large towel and then place in a dry cooler(no ice) or microwave oven(don't turn it on).  The butt will hold nicely for at least 4 hours. 

Now you have plenty of time to start those ribs on Game Day.  Smoke/cook them by your preference.  When ready to serve, pull the butt and slice the ribs.

Just remember to count hours backward from when you plan to serve.  That should tell you when to start both the butt and the ribs.  Don't forget to include FTC time for the butt in your count back.

x3

What they said.  My original answer was "how to do it all at once," not "how to do it best."  Smoking/cooking a butt to make pulled pork on the same day you're going to serve it is often problematic.  Far better to do it ahead, refrigerate or freeze, and reheat on serving day.  I usually do two or more at a time and freeze in 2-pound packets to serve when I want them.  Far less stress that way (and it's always available when you're Jonesing for pulled pork today).