Hello just started two nice 10 pounders. Coated in mustard rubbed in the goodness and got them prepared for a long night. Might get some rain (umbrella) can't wait to chow on these babies. Onion roll bun with a nice.dab of creamy cold slaw. Gonna be great.(http://images.tapatalk-cdn.com/15/06/12/4f9c4ac5981568b73240b233cf2420b2.jpg)(http://images.tapatalk-cdn.com/15/06/12/c7fd6e4e3c1bcf1349b78604660b72c8.jpg)(http://images.tapatalk-cdn.com/15/06/12/8371bd1036703e78e3cc9180c524ba77.jpg)
Sent from my SCH-I545 using Tapatalk
Looking good. Don't forget to send pictures of the finished product.
(http://images.tapatalk-cdn.com/15/06/13/0ab1221382a1b959de0fb2b8c7000fa1.jpg)
Sent from my SCH-I545 using Tapatalk
Here was my first peek at 6:00 looking pretty good. Added but 3 cups of water to the foil pan. Gonna put my temp probe in soon. They are probably getting into the stall. Got at least another 10 to 13 hours.
At 180 I pull them and put them into a pan. Add about a inch of my special juice and then take them to 210.
Sent from my SCH-I545 using Tapatalk
Quote from: Rad Rich on June 13, 2015, 07:12:29 AM
Here was my first peek at 6:00 looking pretty good. Added but 3 cups of water to the foil pan. Gonna put my temp probe in soon. They are probably getting into the stall. Got at least another 10 to 13 hours.
At 180 I pull them and put them into a pan. Add about a inch of my special juice and then take them to 210.
Sent from my SCH-I545 using Tapatalk
Sent from my SCH-I545 using Tapatalk
"I like big butts and I cannot lie, some other brothers may deny". :)
I'm a butt man myself. They sure look good! Let us know how the final product worked out.
Just about to go get them. I take them to 180 then I pull them out and put them in a pan with my magic sauce. Then back in the smoker till about 210. Then tent ... cut off all the bark.... pull the meat... chop up the bark and mix it in with the juice from 180 on. Mix it all together and onion roll with creamy slaw. I have had my Bradley for about 6 years. Only mod I have ever done is pitting it in that cabinet.
Sent from my SCH-I545 using Tapatalk
(http://images.tapatalk-cdn.com/15/06/13/59dd73a508c5773bc70a2ab90baccfa8.jpg)
Sent from my SCH-I545 using Tapatalk
Here they are now they are tented gonna pull them in an hour. 21 hours in the Bradley. Yum yum
Sent from my SCH-I545 using Tapatalk
Quote from: Rad Rich on June 13, 2015, 07:18:41 PM
Here they are now they are tented gonna pull them in an hour. 21 hours in the Bradley. Yum yum
Sent from my SCH-I545 using Tapatalk
(http://images.tapatalk-cdn.com/15/06/13/1033e97a964dcfa73ef22f85082102b5.jpg)(http://images.tapatalk-cdn.com/15/06/13/81e8c0a3ade991f2639fc1e74aea581f.jpg)
Sent from my SCH-I545 using Tapatalk
(http://images.tapatalk-cdn.com/15/06/13/e3fc912ed4baf2dd5add2d4b0ac814a8.jpg)
Sent from my SCH-I545 using Tapatalk
(http://images.tapatalk-cdn.com/15/06/13/80b5473adb816feeb07f0a9b72a9fa25.jpg)
Sent from my SCH-I545 using Tapatalk
Real nice job!
I really like the ideas you incorporated into the cabinet. What's the "magic sauce" liquid you put in the pan after hitting 180 degrees? Great job.
One cup apple cider vinegar, three parts juice (apple or orange or fruit punch) teaspoon salt, tablespoon rub (my favorite rub is a non salt based) 1/2 to 1 cup of.brown sugar, 15 to 20 good shakes of Frank's red hot, good pinch of red pepper flakes, few good shakes of.granulated garlic. In pan and heat it up to blend everything. Butts hit 180 take out put in pan and pour about an inch of the liquid in the pan. Back in the Bradley and take to 210 or 212. (At this point you could do this part in the oven if you want. 210 tent for hour. I cut off all of the bark and separate. Pull the butt. Then chop up bark with butcher knife. Sprinkle back into pulled pork and pour about 2/3 rds of the juice into the pulled pork.....Magic it disappears . So have a few beers or coctails for the last day.
Sent from my SCH-I545 using Tapatalk
Very Nice. Dig the cabinet too.
That looks real good.
We ate it Sunday for my son's graduation everyone had a great time we ate so many the cabinet is a great touch its a suncast you kill utility cabinet and it keeps it really warm in the winter no mods to my smoker and is performed great for 6 years I love the Bradley
Sent from my SCH-I545 using Tapatalk