Hi All,
I have been pretty much laying low on the forums, I have been here reading as much as I could soak up. I got my SSB the Friday before labor day weekend.
To keep things simple for my first smoke I cooked some Atomic Buffalo Turds (http://www.susanminor.org/forums/showthread.php?p=35#post35), just modified the recipe a little to use whole little smookies and shrimp - they were awesome! That day I also cooked Smoked Bacon Wrapped Chicken (http://www.susanminor.org/forums/showthread.php?t=43) which was great too, just had a hard time keeping the cheese in ;) (any suggestions?) After that weekend being the techie I am I had to go and buy the stuff to make a PID (http://www.susanminor.org/forums/showthread.php?t=315). Mission accomplished, that thing is the bomb. Keeps my smoker +1/-1 degree!
Since then I have ventured out a little more. I smoked some wings, tri-tip, baby-back ribs a few times, cold smoked some rib eyes and then grilled, and some more Atomic Buffalo Turds. Everything has been so good, tons of compliments from the consumers! And this weekend after much reading and studying I went out on a limb and did two 7.5 pound pork butts. I followed icerat's "weekend pulled pork deal" (http://forum.bradleysmoker.com/index.php?topic=5147.msg47460#msg47460) Thank God I had MoSmoke's plateau data (http://forum.bradleysmoker.com/index.php?topic=5813.msg56574#msg56574) via Arcs n Sparks, or I would have been freaking out. It took longer than expected, almost 24 hours.
- 6:20PM - I put the butts in - Smoker 210 degrees/Pork 45 degrees
- 11:20PM - Turned off smoke gen (used maple) and changed water - Smoker 210/Pork 150
- 4:30AM - Quick check, thinking it got to 150 quick so was a little nervous - Smoker 210/Pork 160 - whew
- 8:30AM - Checked again - Smoker 210/Pork 165
- 2:30PM - Checked again - Smoker 210/Pork 167 - Turned smoker up to 220 wanted to make sure we make dinner time
- 3:45PM - Checked again - Smoker 220/Pork 178 - we are getting out of the plateau
- 4:30PM - Needed to be ready for 6:30 dinner, so pulled first butt and FTC for 2 hours - Smoker 220/Pork 183
- 6:00PM - Pulled second butt and FTC for 2 hours - Smoker 220/Pork 195
I know the pork doesn't have to be 195 to be done, but the second butt was much easier to pull then the first. So I figure that is why you need to cook until 195 right? Anyways, couldn't have done it all without all your input - thanks so much! My mom who lived in Houston for 9 years, and Atlanta for 10 said it was the best she ever had. It was really, really good! Kudos icerat!
Pork Butt Results
(http://teegarden.net/Images/smoker/IMG_1298.JPG)
2 x 7.5lb Butts | (http://teegarden.net/Images/smoker/IMG_1300.JPG)
Mustard and Rub process |
(http://teegarden.net/Images/smoker/IMG_1301.JPG)
Wrapped and into the fridge | (http://teegarden.net/Images/smoker/IMG_1303.JPG)
Next day all ready to smoke |
(http://teegarden.net/Images/smoker/IMG_1309.JPG)
Into the cooler - FTC | (http://teegarden.net/Images/smoker/IMG_1311.JPG)
Ready to pull |
(http://teegarden.net/Images/smoker/IMG_1312.JPG)
Fell apart getting to cutting board, man was it juicy! | (http://teegarden.net/Images/smoker/IMG_1314.JPG)
My dad doing the work while I take pics ;) |
(http://teegarden.net/Images/smoker/IMG_1316.JPG)
Cooper and Lola waiting for anything to drop! | |
Wow LowTide. Looks fantastic. Keep up the good work. ;D
Mmmm... I think I can taste it! ;)
Excellent job LowTide!
Mike
Beatiful, Beautiful, Beautiful! :o ;D
Great job! ;) It normally takes 18 to 24 hours when I do butts. I like to rub with Iceman's rub. I may have to try that mustard stuff eventually.
Thanks for the comments!
And as for the mustard, it doesn't seem to affect the taste, just helps the rub to stick.
Drool city! (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
Nicely done (http://i149.photobucket.com/albums/s62/Gitster59/Big-Thumbs-Up.gif)
As Borat would say, "VERY NIIIICE!"
Try some ribs next. You'll have a lot of fans.
Looks awesome Low Tide. Great looking bark. It is so nice when your adventure comes together like that.
LowTide,
Welcome and very nice pics. For proper attribution, the plateau data is from MoSmoke. I merely helped get it posted.
Arcs_n_Sparks
more food porn 8) looks very good. My frist thing done in my OBS was pulled pork. that stuff is hard to beat. I know its a lot of work comparied to some yard birds or something but it's worth it.
Quote from: Arcs_n_Sparks on October 08, 2007, 06:08:25 PMWelcome and very nice pics. For proper attribution, the plateau data is from MoSmoke. I merely helped get it posted.
Why Thank you, I edited the message for proper credit!
Looks awsome LowTide! I did the exact same things for my first smoke, ABT's and chicken wraps. Keep posting your results, we love pics..lol
Thanks for the pics...we LOVE pictures. Great work!
-Brian