Hey there folks,
First off...Thanks for all the awesome tips/tricks. Would have been lost with my smoker if I did not find this place.
So the family is having a picnic get together tomorrow. The usual hamburgers, hot dogs will be made along with other stuff (Its a potluck).
Decided I would do some pulled pork for sandwiches or for carnitas at the party.
Used a variation of Jane's rub, marinated with a bit of apple juice. Let that soak in for two days wrapped in fridge.
Left the pork come back to temperature while I fired up the Bradley using a mix of Hickory and Apple for chips. Gonna go for a lower temperature 210 for smoking and getting up to 165. Then gonna wrap and maybe finish in the Bradley or oven depending on how hot it stays here in Denver. Really don't want to fire up oven in the house :)
Threw the butts in at 12pm. (Hoping to have it done by 6am at least tomorrow so I can FTC for 4-6 hours before picnic starts)
We'll see how she goes....
(http://i.imgur.com/9aURZxP.jpg)
Now after 5 hours in. Began spraying with a mixture of Apple Juice and Captain Morgan Spiced Rum. Rotated racks. Emptying out water and bricks every few hours.
Gonna shut of smoke soon.
(http://i.imgur.com/aao4aAg.jpg)
Just remember that every time you open the door you are losing a large amount of heat, thereby increasing your overall cooking time.
Quote from: KyNola on July 19, 2014, 07:25:29 PM
Just remember that every time you open the door you are losing a large amount of heat, thereby increasing your overall cooking time.
Wow...boy does it! I have made pork butts before but usually do no do the basting. It is taking a "lot" longer doing it this way. 10 hours in and is at 150. I'm usually way past that point. Gonna see what the taste is like before I do this again. But its looking good...and smells incredible. Pics coming when I pull to foil. It cooled of a bit here in Denver so gonna finish it off in the oven after I wrap it. Want some sleep :)
Ok reached 160....pulled from smoker. Applying a little more of the mop mixture, foiling up and finishing in oven.
Looking and smelling awesome! Alarm on thermometer set to 190... We'll see when it finishes up.
(http://i.imgur.com/ncODADH.jpg)
(http://i.imgur.com/DS5oSfC.jpg)
All finished up. This is the cooked product.
Smells great. Has a bit of heat to the taste...which was requested.
17 hours total cook time pulled when both the butts were at 190.. Bone would pull clean out now, but gonna FTC till the party.
(http://i.imgur.com/sY64yqX.jpg)
Looks like success to me.
Looks really good, I have never mopped or sprayed a butt. Mine have always been moist when pulled so did not need to mop unless adding another layer of flavor. :)
Thanks folks....Its still piping hot heading for the party to pull. I tried something I see on the TV shows and cut off the money muscle to try. Wow does that have some flavor and crazy texture.. Melts in your mouth. This came out awesome!
Way to go, looks awesome !!