BRADLEY SMOKER | "Taste the Great Outdoors"

Well folks, just as soon as I can find a worthy looking one, I plan to smoke my first arse! ::)  I know it seems strange that I have not done one of these yet. :o  We are a small family here these days so I will need to find one that is not too large.

I plan to simply apply Iceman's Oink'r Rub and have at it.  I will apply smoke for about 4 hours and after the cook I will FTC for 2 to 4 hours.  For planning purposes, does anyone know about how long it will take per pound for the cook? ???

I think Paul Kirk's Championship barbeque book suggested a cooking time of 1.5 hours a lb cooking at temps between 225 to 250F.  Posts I've read here suggest lower cooking temps, though, which ought to extend the cooking time.

Icerat4 posted an overnight technique that I think he learned from Chez B.  Here is a link discussing the technique:

http://forum.bradleysmoker.com/index.php?topic=4528.msg39690#msg39690

Maybe because I use a 6 rack dbs, I have found that it takes me more time to hit the 190F internal temp target cooking at the dbs 210F setting.  Close to 24 hours for a 9# bone-in pork leg, starting at 6pm the night before.  I tried the technique again starting the day before Superbowl using 14 lbs of Costco meat (cryovac'ed boned and in two pieces) and they were done right around halftime (around 3ish Pacific Time), but I rotated racks from time to time so the pieces would be done simultaneously. 

good luck with your meal!

QuoteWell folks, just as soon as I can find a worthy looking one, I plan to smoke my first arse!

If you're smoking a pork butt it comes from the other end. A pork butt is from the butt end of the shoulder.

I did 2 - 4lb butts this weekend. I used 3 hours of smoke (alternated apple and alder). I used Bassman's rub from Old's recipe site. http://www.susanminor.org/forums/showthread.php?t=93
I also started the nite before around 6 pm, kept the box temp at 210 degrees and it took about 22 hours. I'm pretty sure if you only did one 4 lber it would be a fair bit less time but I haven't done just one before. I take my lunch to work every day so I make sure I have enough for bunwiches with pulled pork and a little sauce on it. mmmmmmmmm  ;D
Hopefull someone has done a smaller but by itself to get a better idea on the time line.

Mike

which is better for a butt for smoking bone in or deboned and tied? I have 2 pigs hanging in the shed waiting to get cut up and deboned, will be doing that job tomarrow. so it doesn't matter I can cut eather way. After I get that job done, then its smoken time.

A lot of guys recommend bone in. All the ones I have done are boneless so I can't really comment. Either way I don't think you can go wrong. The 2 I did on the weekend had a net on them. I removed the net before applying the rub and I never did re-tie them. I never had a problem.

Mike

I appreciate the input guys.  This does give me a rough idea on time.  I am guessing a 4 - 5 pounder at a box temp of 210F will be around 16 - 18 hours.

I have a variety of wood pucks that I need to use up before I order anymore so this smoke will be a little different.

Welcome to the forum RubbinButz!

Hi Wildcat mate, whenever i do shoulders/butts now i always get a peice of meat with all the bones still in, not boned or rolled or anything, just in it's natural state. When i get them from my butcher they still have the rind on.

I remove the rind and leave a good layer of fat, but i leave the bones in, you can remove the neck/spine bone if prefered, but i like to leave them in as this has an effect on how the meat cooks and the flavour, i also believe this helps to break down the fat whilst cooking, as when the bones get hot, they act like a radiator.
Once it's cooked, it will all come away from the bone very easily, so no problems with bones.

I always start doing mine about 4 hours before i want to go to bed, i like a box temp of 210-220f, i've experimented a bit with the box temps, and 215f seems just about right. I load enough pucks for a 4 hour smoke, 4 hours later at bedtime, i change the water and say goodnight.
When i get up around 7 hours later, the internal temp is usually in the low to mid 180's depending on the size of the meat. Once it's hit 190 IT i FTC for anything from 2-5 hours. Then it should almost fall apart  ;)

I like to do the butts through the night, because if you get a stubborn one as my last one was, and it's taking a long time to get to temp, you have plenty of time to get it it finished properly, i never do them if i'm working the next day ;D

I think on average a fairly normal sized butt will spend 14 hours + in the BS + FTC time

If the bone is still in, make sure your Maverick probe is not too close to it as this will give false readings, i always place the probe in the thickest part away from fat and bones ;)

Don't worry if you get a big piece of meat, you can freeze the finished product, still tastes good after being re-heated.

Hope this helps, glad you're treating yourself to one.............LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)

Quote from: bullhead on February 26, 2007, 05:10:34 PM
which is better for a butt for smoking bone in or deboned and tied? I have 2 pigs hanging in the shed waiting to get cut up and deboned, will be doing that job tomarrow. so it doesn't matter I can cut eather way. After I get that job done, then its smoken time.

I prefer to smoke pork butt with the bone in. Although with the bone it takes longer to smoke/cook, I feel it give the meat a better flavor.

Wildcat;
I gave up on trying to guess how long my smokes will take. For me, even with similar loads each smoking/cooking time can vary by several hours. I feel that each session depends on how much moisture is in the meat, ambient temperature, weather conditions and how fast your BS recovers to your set temperature.

QuoteI gave up on trying to guess how long my smokes will take. For me, even with similar loads each smoking/cooking time can vary by several hours. I feel that each session depends on how much moisture is in the meat, ambient temperature, weather conditions and how fast your BS recovers to your set temperature.

I agree, no two smokes ever seem to be the same.  :) For me that's part of the fun.... well, most of the time.  ;)

Thanks guys.

Habs and Manx, I agree there as well.  None of my smokes are the same.  I was looking for a rough time frame, but with these big chunks of meat, that may not be possible. :)

LS - Ahoy mate.  Your input has been very helpful.  I am going to try the large chunk with bone if I can find a good one around here since I can freeze the rest.  That would give me already prepared meals for our next RV outing! ;D  What is the best method for freezing?  I do have a Vac Sealer.  Also, what is the best method to pull?  With the butt, should I rub, wrap and put in the fridge overnight first, or simply rub and smoke?

Looks like I will have to wait until I plan to spend the next day at home before I do this.

Wildcat:
If you vacuum the pork it will keep for a week in the fridge, i've had it in the fridge in a covered container for a week and it's been fine. As for freezing, again vacuum into personal portion sizes, add a little bbq sauce if desired, and seal and freeze. To re-heat boil a saucepan of water, take off the boil and drop the bag in for about twenty minutes. Or you can keep the water simmering  ;)

Sometimes i take some out of the freezer and let it thaw in the fridge, then boil in the bag or microwave for a couple of minutes depending on oven wattage.

Edit:

As for the pulling Wildcat, i use a couple of regular eating forks, or my hands (with gloves on) I believe on your side of the pond there are "Bear claw" type forks specialy designed for the job, but normal forks will be ok.
Remember not to pull the pork on an empty stomach, otherwise you'll end up eating more than you're pulling :o ;)

As for the rub, i have rubbed them just before going into the BS, and also left them rubbed overnight in the fridge, had good results with both methods, as i like mine quite spicey, when i pull it, i usually keep the bark and the regular meat seperate, so people have the choice of flavour.

LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)

I have done them bone in and bone out.  I prefer the bone-in for reasons posted above.  One advantage to the deboned butt, is that you can unroll it and put some seasoning inside, as well.  I do not, however, feel that it is enough of a reason to by the boneless.  Just my opinion.  I also prefer larger chunks when I pull the pork, as opposed to shredding it.  Again, just preference I guess.  Have fun.

Malc

Thanks guys! :)  There is no way that I am going to eat before pulling! ::)

Since I have decided to go with a larger size, that will just mean less left over to freeze since there are only 3 of us in the home. :D

Not toooo concerned with weight gain YET since I am 6 feet 1 inch and weigh 180 - 185 pounds lol. ;D ;D  I also suspect that if I keep smoking and drinking like I have since retirement that I may develop a problem. ::)This is one reason I play golf 3 to 6 day per week and walk most of the time. :D

I found a 12.6 pounder today at Sam's.  I think it is the shoulder and butt.  It was marked as shoulder Boston butt.  In any event, I did not want to rub and wait for 24 hours, so I applied Iceman's rub, some salt, put on 2 racks, and they are now in the smoker.  I used cherry this go round.  They have been in there for almost 5 hours now with a box temp of around 215F.  Internal temps are 154 and 144 for the two sections.  Although I did not expect the internals to get this high so soon, I am sure it will plateau at some point.  I would like for it to take a total of 20 to 22 hours to cook.  In any event I plan to take to an internal of 190F and then FTC for a few hours.  I took photos and will post after smoke and FTC are complete.

I also obtained some Hi Mountain and will do so jerky later this week or next.

Your on schedule WCAT. The sholder may come up to temp just a little quicker but not enough to spoil your sleep. Time to dump pucks and refill the water bowl. Vent full open!

Glad to hear the pork is under way Wildcat, you're in for a real treat!

Just let us know what time to come round!  ;D ;)

Well, it has been a little over 14 hours and the meats are 187 and 181F.  Will do FTC here shortly.  A little disappointed on the time.  Since it is 6AM it looks like I will have to re-heat at dinner time. :(  I guess that is the way the ball bounces sometimes.  Next time I will either start later or cook slower (perhaps 205 to 210F.

Dinner is scheduled for around 5 PM LilSmoker.  I do not think you will have time to make it. :'(

QuoteI do not think you will have time to make it.

Where's Concorde when you need it!!  ;)

Go Iceman............................. 8)

You are all invited.  Might run out of Iceman's sauce though and I only have one BS!  :P Come to think of it, there may not be enough butt in the area.  :o Perhaps Olds can bring his grill and we can supplement with chicken wings. ;D ;D

I get those butts from sams club to. 14 lbs or so .There are 2 7 pounders.Put them in for smoke at 4pm at 8-9 the smoke show is over.Then wake up and about 9-10 there done.I just leave the slider bar on max power the hole time with the vent opened half ways.Never had a problem yet.Hope all works out for ya next time. ;D

Quote from: icerat4 on March 05, 2007, 06:10:29 AM
I get those butts from sams club to. 14 lbs or so .There are 2 7 pounders.Put them in for smoke at 4pm at 8-9 the smoke show is over.Then wake up and about 9-10 there done.I just leave the slider bar on max power the hole time with the vent opened half ways.Never had a problem yet.Hope all works out for ya next time. ;D

It worked out fine, just did not take as long as I expected.  I started them around 3:40 yesterday afternoon and they were both ready for FTC by 7:15 this morning.  I had the vent about half open and the slider most of the way over but not full out.  Box temp averaged around 215F.

I just got through pulling and vac sealing.  I took photographs and will process those for posting after I get thru reading all the posts here on the forum.  I snacked a little while pulling and it was great.  Meat was simply falling apart - did not take any effort to pull.  I think we will get at least 3 good meals from this smoke.

Here are the photo's.

Rubbed and ready
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0775.jpg)

Into the BS
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0776.jpg)

After FTC
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0777.jpg)

During the pull
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0778.jpg)

Need I say more?
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0779.jpg)

Can't get the scratch n sniff to work.

Heres a lil tip.Slather those in mustard then put the rub on nice and heavy,This will give you a nice bark when done.Here are mine
(http://i71.photobucket.com/albums/i138/icerat4/DSC00020.jpg)

mustard up nice and heavy then rubbed down wrapped up in fridge over night.Then before putting in the smoker a lil more rub sprinkled on top.

(http://i71.photobucket.com/albums/i138/icerat4/DSC00039.jpg)

this has a nice bark to it.

(http://i71.photobucket.com/albums/i138/icerat4/DSC00042.jpg)


then pulled for your eating pleasure.lol.I have done plain  pulled pok also with no rub no nothing just smoke and apple juice heres that one
(http://i71.photobucket.com/albums/i138/icerat4/DSC00006.jpg)



Just a lil friendly help from a rat.LOL ;) ;D

Nice looking grub guys! :P ;) I'm stuck waiting for a little warmer weather for now. I'll have to drag a small smoker in the house to get my fix ;D

I can't get to my "smokehouse" right now...too much snow in the way.  Took a pic when I was leaving for work this morning, but my card reader is at home.  Gonna post either tonight or tomorrow.  Also got some pics of a couple of the drifty piles around town.

Nice looking rat. ;)

Hey Wildcat, nice job on the pork, i could really eat some right now, but you're right i wouldn't have made it on time, especially as Concorde has been pensioned off!, i was even late for my own dinner tonight ::) ;D

Anyway glad you got it done  ;)

@ Ratman, i like the idea of the "double rub" i'll try that on the next lump of pork  ;)

Btw, where's the lil'icerat signature?, it's not the same around here without him (http://www.emotipad.com/newemoticons/Tip-Hat.gif)

BTW, should have said this in my other post, but I agree on the good lookin' food comments.

Those pics would make a good Baptist break out into Glossolalia.

Nice job there boys...

Thanks guys!  This was extremely easy.  I should have done this as my very first smoke when I purchased the BS. ::)

Those are some fine looking hunks of dead animal and I'm feeling hungry.  I'm going to have to smoke something this week and will need to perfect the "smoking ribs while I'm at work" technique.  If I go home for lunch, maybe they'll be done by 6 or 7 pm.