It has been a longtime since I used my 4 rack SS. I got in 07', but just recently picked up a auber dual temp cont.
Been reading all following, all the fantastic stuff everyone makes here, and thought "I need to get on it!"
So I did this last night, 12lb butt, rubbed with one of the rubs of the recipe site.
Rub applied
(http://i196.photobucket.com/albums/aa310/mybad1_photo/PB1_zps5bb226f5.png) (http://s196.photobucket.com/user/mybad1_photo/media/PB1_zps5bb226f5.png.html)
(http://i196.photobucket.com/albums/aa310/mybad1_photo/PB2_zps639580cf.png) (http://s196.photobucket.com/user/mybad1_photo/media/PB2_zps639580cf.png.html)
Used 4hrs of mesquite @ 200 to an internal temp of 190. Took total of 12.5 hours
(http://i196.photobucket.com/albums/aa310/mybad1_photo/PB190_zps48854536.png) (http://s196.photobucket.com/user/mybad1_photo/media/PB190_zps48854536.png.html)
Ready for FTC !
The PID, for me was well worth the cost.
THX MB
Looks fantastic!
Man, that looks really good ;)
Most excellent
I like big butts...
Looks great. Nice bark.
great looking bark and butt
Nice job
Bet it tasted as good as it looks
Don
Now THAT looks gooood!!
At my house we call one that big a "Rhonda butt"
(you don't want to know)
I am smoking two 17lbs Boston Butts in my Bradley Smoker. Please advise if I should half each butt and cook them on a six racks. I have cooked smaller butts before but have never this amount at the same time. How long should I cook? Any advice is greatly appreciated!
I'll leave this one for the experts, I can see two schools of thought colliding and I wouldn't know which one would be correct. One thought would be that cut in half would make smaller pieces that could cook faster, but my other thought is that you still have the same amount of meat so it might not matter. So I will wait along with you to see what the master's advise.
No other advice at this time. I appreciate you response.
I too am no expert but I must say that was one big hog those butts came from. The two packs I buy are barely that big. As to cook time. It's done when it's done. Which in this case may end up being measured in days instead of hours. The pros should be along shortly, they sleep late. ;) ;)
With 2 17 pound butts that is a big load for the Bradley. If it were me I think I would put both in the Bradley for the smoke then when the smoke is over I would put one in the oven at 225 and do the other in the Bradley. I think that would cut the time done a lot for the Bradley trying to heat 34 pounds of meat.
You sure you don't have 2 whole shoulders weighing 17 lbs each? The largest pork butt I have ever come across is 10 lbs or so. I'm with Sailor on how to cook them. I would smoke them in the Bradley and then move them to the house oven. After the smoking period the Bradley is nothing more than a somewhat inefficient oven due to it being powered by the equivalent of 5 100 watt lightbulbs. I have used that procedure many times and like it much better plus your kitchen smells good!
jrb, I vote for cutting the butts in two. The butts will cook a bit faster, and, most importantly, it gives you more surface to make bark. I like bark!
How much time would you allow to smoke in the Bradley prior to putting in the oven?
4 hours should be plenty. When I do them in the oven I place them on racks in a roasting pan. Some foil them, others place juice in the bottom of the roasting pan. I do mine uncovered in a dry roasting pan as I prefer a very pronounced bark. You do what you feel is best for you.