OK, pork is in the smoker. I just used my own judgment on the temp to cook it at, I went with 180 until I hit 190 IT like told on the forum. Is this OK? I am going with 4 hours of hickory smoke.
Here is a few pics before we started smoking, man I hope it turns out good. I put a dry rub on it for 24 hrs.
(http://i61.photobucket.com/albums/h55/murrhunts/smoker/untitled_zps9d96615a.png)
And into the smoker
(http://i61.photobucket.com/albums/h55/murrhunts/smoker/smoker_zps170b6bfe.png)
Took the pics with my phone have to figure out how to make them bigger.
And I have to add, its the first time with using the frog mats.
180 is too low. It's not unsafe but it will take too long to cook the meat. You can pump up the smoker to 225-250F. The cabinet won't likely get that hot but all will be good in the end.
Photos when done, please!
Rich
Bump that temp up some.
Gonna be kinda hard (impossible) to bring the IT to 190 using
180 as cooking temp.
I set the temperature of the smoker to 225 degrees. I smoke with Hickory for four to five hours, but continue in the smoker usually all day. I sometime will have to finish it in the oven also.
If you are referring to the internal temperature of the meat, I usually go to 185 degrees and wrap in foil, a towel, and place it in an empty cooler. (FTC)
Like they said. It will take FOREVER to get to 180. I usually take mine to 190 - 200 and then FTC for a couple hours
Yeah, you will never get to 190* IT if your smoker is set at 180*. I cook mine at 225* to an IT of 195ish with 4 hours of smoke in the beginning, then FTC for 2-3 hours. All in all an 8 lb butt takes me on average about 18-20 hrs (not including FTC) depending upon the disposition of the pig (some are more stubborn).
Ok I bumped my heat up to 230, my IT is at 130 so far after 5 hours.
What is FTC?
And what is the purpose of wrapping in foil or towel and in a cooler?
Thanks for the help guys
Foil Towel Cooler. A way of maintaining heat after cooking. I have found that the FTC is great for Brisket to get really tender but only serves to prolong the cooling process until dinner time for the butts. My butts have always been so tender after cooking that they practically fall apart getting them out of the smoker. If it is almost dinner time, I simply put on the counter with a loose piece of foil on top to rest for an hour or so before pulling. Nothing wrong with FTC on butts - just not necessary.
Ok Thanks
Don't forget that the internal temp of the butt is going to stall at somewhere around 150 or so for a few hours. Don't panic and don't bump the heat up in the tower. The stall is when all the magic is happening to the butt. Just ride it out. The temp will start to climb once again.
Quote from: murrhunts on February 19, 2013, 12:47:38 PM
Ok I bumped my heat up to 230, my IT is at 130 so far after 5 hours.
What is FTC?
And what is the purpose of wrapping in foil or towel and in a cooler?
Thanks for the help guys
You may be in for a long night.
Well it was a long night is right, 3 am it was finally done. I fell a sleep for a while got up and check on it, next time I will make sure to put it in on a Friday night and take care of it on Saturday afternoon.
I had off the past 3 days that's why I figured I would give it a whirl.
Finished product in the smoker
(http://i61.photobucket.com/albums/h55/murrhunts/smoker/IMG_20130220_031103_zps81c4cf2a.jpg)
(http://i61.photobucket.com/albums/h55/murrhunts/smoker/IMG_20130220_031255_zps7af49b45.jpg)
Shredded up, I didn't add sauce because my wife and I like two different kind. She wants just a plan red BBQ sauce, if anyone has any good recipes I would appreciated one. I made a thin dipping sauce with a little tang to it.
(http://i61.photobucket.com/albums/h55/murrhunts/smoker/IMG_20130220_031810_zps37c9efef.jpg)
It fell apart as soon as I put a fork into it, at 3am it tasted great. Hope it is as good reheated tonight. It was fun next time I will either get a bigger one or a few more the same size.
Looks good. Flavor should improve as it sits.
It will be great!!!!!!
Good job. The 1st is always the hardest on the nerves (and sleep). The first one I ever did I had no idea about the timing or the stall, so when it stopped at about 165F just before dinner we had to eat it. It wouldn't pull so I had to carve it. It wasn't pulled pork but it tasted pretyy good anyway.
Rich
Here is a recipe I got from this site. Made it a couple of times. It is addicting. To thicken it you can simmer longer or add baking soda(not much)
1 cup ketchup
1/2 cup brown sugar
1/2 cup Dr. Pepper
1/4 cup honey
2 tablespoons Worcestershire
1 tablespoon Dales Seasoning (I use a mixture of 1/3 A-1 steak sauce and 2/3 soy sauce,)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon cayenne pepper (or more depending on taste)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon liquid smoke
Combine and simmer until mixture is smooth (5 to 10 minutes)
**Note if you double this recipe it fits right back into a normal sized bottle of ketchup with just a little to spare.
Looks good. You can also take it out of the smoker and finish it in the oven at a higher temperature for 30 minutes to an hour or as long as needed.
There are several recipes for pulled pork sauce on the recipe site.
Both the one by 10.5 and the one by Habanero Smoker are very good.
If you are lucky enough to have some Starnes, that is a winner.
Congradulations! It normally takes me 18 to 24 hours for a large butt. I am a little different - I cook at an average of 205 F until done.
What time is dinner?
If I smoke mine for 4 hrs then move to the oven to finish, plan on setting oven on 220, should I wrap in foil when I move to the oven? The only reason I'm moving it to the oven is because I just got my smoker and my thermometer hasn't arrived yet. Figured if in the oven I could use a thermometer I have and opening the door won't affect it as much. I just don't want it to dry out.
The choice to foil or not to foil is up to you. Foiling will most likely aid in finishing the butt quicker. Foiling may also inhibit the butt from forming a pronounced bark as the moisture coming from the butt and trapped in the foil may soften the bark. My personal preference is to not foil a butt because I like the pronounced bark, so much so that I use molasses on the butt as the glue to hold the Rub.
It's all good my friend, choose whatever you prefer and go for it.
Quote from: KyNola on March 15, 2013, 08:32:33 AM
The choice to foil or not to foil is up to you. Foiling will most likely aid in finishing the butt quicker. Foiling may also inhibit the butt from forming a pronounced bark as the moisture coming from the butt and trapped in the foil may soften the bark. My personal preference is to not foil a butt because I like the pronounced bark, so much so that I use molasses on the butt as the glue to hold the Rub.
It's all good my friend, choose whatever you prefer and go for it.
thank you for the help. I like bark as well, so I guess the drying out wont be too bad.
They've never dried out on me. Good luck and let us know how it turns out.
Quote from: KyNola on March 15, 2013, 10:02:16 AM
They've never dried out on me. Good luck and let us know how it turns out.
Or me either. If anything, it is too moist. The bark tends to dry slightly which I think helps keep the moisture in the butt.
Shh it's sleeping. (http://img.tapatalk.com/d/13/03/16/ruhasu4e.jpg)
Cool! How do ya keep everything from sliding down like that?
Quote from: Wildcat on March 16, 2013, 03:18:22 AM
Cool! How do ya keep everything from sliding down like that?
?
(http://img.tapatalk.com/d/13/03/16/vebagyde.jpg)
5hrs in
Looks good. Use a frog mat on the rack to keep it from sticking.
Quote from: TedEbear on March 16, 2013, 06:03:39 AM
Looks good. Use a frog mat on the rack to keep it from sticking.
ordered them, they're not here yet
So what's the consensus on what to do once your butt reaches the IT that you want?
Quote from: dirt1008 on March 16, 2013, 10:02:47 AM
So what's the consensus on what to do once your butt reaches the IT that you want?
With me it depends on if people are sitting around waiting to eat or if the meal isn't expected to be ready for another couple of hours. If I'm in a hurry I'll remove it from the Bradley and let it sit in a large steel pot for 10-15 minutes while I do a few other things. Then I'll get out my Roman Pork Puller (http://www.porkpuller.com/) and shred it all up in about 30 seconds.
Otherwise, I'll FTC for up to 4 hours and then go at it with the Roman.
Quote from: TedEbear on March 16, 2013, 10:30:13 AM
Quote from: dirt1008 on March 16, 2013, 10:02:47 AM
So what's the consensus on what to do once your butt reaches the IT that you want?
With me it depends on if people are sitting around waiting to eat or if the meal isn't expected to be ready for another couple of hours. If I'm in a hurry I'll remove it from the Bradley and let it sit in a large steel pot for 10-15 minutes while I do a few other things. Then I'll get out my Roman Pork Puller (http://www.porkpuller.com/) and shred it all up in about 30 seconds.
Otherwise, I'll FTC for up to 4 hours and then go at it with the Roman.
how big of a difference do you think the FTC makes?
IMHO FTC for butts only serves to keep hot until it is time to eat.
That is what makes this Forum great. Not everyone does things
alike. We can share what we do, but you have to get in there and
find out what you like.
I like FTC. At least 2 hours for the meat and rest of time is to hold
hot if you are going to eat that day. It gives you a cushion on time
so you can be ready at the right time.
My preferred way is to cook a day or two prior to the event and pull
and bag and fridge. Rewarm the day you want to eat. Like soup and
chili, I think it is better the next day. But that is just me.
Quote from: classicrockgriller on March 16, 2013, 01:11:51 PM
My preferred way is to cook a day or two prior to the event and pull
and bag and fridge. Rewarm the day you want to eat. Like soup and
chili, I think it is better the next day. But that is just me.
I agree - for me most smoked foods taste better the next day! ;)
(http://img.tapatalk.com/d/13/03/17/yraqyqes.jpg)