OK, the urge to smoke something is too strong for me now. Found this recipe from Habenero Smoker and thought it looked easy enough that a beginner could do it.
http://www.susanminor.org/forums/showthread.php?t=86
Went and bought a small butt (not sure if it's the butt or not; it was labeled as pork shoulder). Figured for $12 it wouldn't be that big of a loss if I ruined it. Have the rub on it now (decided to use the mustard to coat it) and it's in the refer. I will get up early tomorrow and get it started.
I'll take pics of the process so that yinz guys can tell me if I did anything wrong. My ET-73 hasn't arrived yet (I assume it will tomorrow) but figured I could figure it out as I go. Will plan on FTCing it as well.
One quick question: this recipe doesn't say anything about spritzing during the process. Would you recommend doing it and would every hour to hour and a half be about right? It's a 6 lb butt so I figure about 9.5 hours at 210* should be in the ballpark.
Here's hoping I don't ruin it ;)
Also, would it be stupid to try a combo of 2 apple-1 alder as a smoke or would I be better off not trying anything and just go for the straight apple? TIA!
I usually don't spritz butts. When I FTC I do give them a good shot of apple juice though. As far as mixing pucks I've done that lots. It just depends on what I feel like at the time I'm loading them.
Butts are very forgiving. Have fun & good luck.
Mike
Your gonna love it.
Go for it.....the best is yet to come.
The recipe is basically a reprint from Smoke & Spice adapted for Bradley use. It was posted to help get the recipe site up and running. Since then many have come up with more innovative ideas, so you should check around the forum. Asa's methods come to mind while I am thinking of it. I do recommend the rub, not matter which method you use to smoke.
I don't spritz either, and I generally do not FTC. I generally will foil the meat and add some apple juice, while the meat is resting. Then when it's at a temperature I can handle it with my hands, I will start pulling it.
OK, another really stupid question......I'm gonna put the pork on the rack that is closest to the temperature gauge since I don't have my ET-73 yet to try and get it as close to temp as possible. Is this the right thing to do? Also, do you put the pork straight on the rack or do people put foil underneath it? Sorry for the really dumb questions (at least they'll seem like it to me after a while). I really appreciate all the help on what is my maiden smoke.
TIA!
Marc
Straight on the rack. You need the smoke to reach all sides. You also kind of need some type of meat temp probe. You need the meat to be at round 190 to 195 when you take it out. Your box temp will not tell you what your meat temp is.
OK......here's the start of it. The ambient temp outside is 31. Had to set the smoker at 240 to keep it at around 210. Got the DBS preheated then set the smoke up with 2 apple-1 alder. Set the smoke up for four hours. Here's some pics to get started. Yes, even threw the obligatory one with the kids in ;).
Here's the pork before it goes in the refer:
(http://i132.photobucket.com/albums/q12/ducks1166/IMG_0910-1.jpg)
Now, a shameless plug with the kids (who really wanted me to start smoking):
(http://i132.photobucket.com/albums/q12/ducks1166/IMG_0913.jpg)
And, a pic of the maiden smoke in the DBS:
(http://i132.photobucket.com/albums/q12/ducks1166/IMG_0915.jpg)
Will post more later!
Marc
I usually try to give the racks a quick spray with Pam as well. Sometimes you will find it difficult to get that piece of butt out of there in one piece because it's soooooo tender and I find this helps a bit.
Now I'm hungry again! ;D
Mike
PS
Great lookin' family Marc!
Thanks Mike. As I've said many times, my daughter could make Jesus cuss but that's what I love about her the most :D. I forgot to spray the rack with Pam and will probably pay the cost for that, but smoking is all about learning (at least that's what they tell me) and will try and temper my enthusiasm to remember the little things.
It's only 10 am right now......you think it's too early to go out there with a beer and smell the smoke? ???
Quote from: Smoking Duck on December 03, 2007, 07:08:21 AM
It's only 10 am right now......you think it's too early to go out there with a beer and smell the smoke? ???
It's probably noon somewhere! ;)
Mike
Quote from: Smoking Duck on December 03, 2007, 07:08:21 AM
It's only 10 am right now......you think it's too early to go out there with a beer and smell the smoke? ???
As long as ya don't have to drive to get to your smoker, yer 4 hours late gettin' started on that part. :D :D ;D
Actually, I'm just waiting for the wife to go shopping......it's much easier to do without her nagging about the early hour.....plus it's easier to beg for forgiveness than to ask for permission ;D
Nice kids there.
Keep that picture of the smoker. After a couple of smokes you will not be able to see a reflection of the meat.
Thanks Wildcat. I think you're right about the smoker....kinda like kids, it's gonna grow up right before my eyes and when I'm on my 3rd DBS, I'm gonna wonder where the time went :D.......I'm amazed with the DBS. As I stated earlier, the ambient temp is 31* outside and the smoker is keeping a real steady temp. Of course, I haven't opened it up once yet (although I find it easier not to open if you carry two beers and fight the urge). Will check it at the 4 hour mark once the smoke is done and put a meat thermometer in. I'll take pics of what it looks like at that point. Thanks for all the help, guys and gals. It sure seems pretty easy with all the help.
Marc
Once the smoke is done at the 4 hour mark, dump the water bowl and refill with fresh hot water.
Oh ya.... and grab another beer for each hand! ;D
Mike
Hey Mike, I checked it at the 3.5 hour mark (wanted to get a pic) and noticed that I was almost out of water and it seemed like the biscuits were stacking up on each other, so I dumped it real quick and put fresh water in......should I do the same at the 4 hour mark? Pics to follow..............
Marc
OK, this is what it looks like at the 3.5 hour mark......it smells awesome and I'm salivating as it is. Does it look right at this stage of the game? It sure smells right to me at this stage and what's better, Momma has been gone a while shopping now which allows more time for adult beverages (not real sure if that's a good thing or not: shopping csts vs. adult beverage? I think it may balance itself out ???)
(http://i132.photobucket.com/albums/q12/ducks1166/IMG_0916.jpg)
Looks good so far. No need to dump water at 4 hour mark. Give it a couple of hours and check it - you can change water at that point. If you are going to spritz, then do that as well. The bark will darken a lot more before it is done. So dark that some folks might even say it looks slightly burnt. Flavor will be wonderful though.
Looks right on Marc. Grab a cold one for me too! :D
Thanks all....it's been said before but you guys are awesome. And Iceman, I grabbed 3 for you since you're in Alaska.....I'm envious of you!
Mmmmm.... Lookin' good Marc! :P
Of course I'm stuck at work and droolin' on my keyboard! :'(
Mike
Nice looking family. Come on now. Your daughter looks like an angel. :)
Thanks Habs. That's how she likes it to appear ;D I've now got the butt at an internal temp of about 166. Need 9 more degrees and I'll pull it and FTC it. It has a real nice dark bark on it and smells incredible. I sure am glad that I decided to do something simple like a butt on the maiden voyage (you know, that doesn't sound the way it should ;)). Of course, I haven't tasted it yet. I'll post pics of the finished product when it gets done. Again, thanks for all the help all. You've allowed to to be rather confident about something I had absolutely no confidence in.
Marc
Are you slicing it or pulling it. If you are going to pull it I usually take mine to 190 or 195. I've never sliced one so I'm not sure about the 175 degrees you are refering to.
Mike
Mike,
I was going to pull it. Not sure where I read 175* but I'm sure it was on one of the boards here or at Olds place (I think there was a side note that that person, not sure whom) where they liked to pull it at 175*, FTC, then pull. If I FTC it, won't it continue to cook during the FTC process or is that hoping for too much?
Marc
I tipically take them to 190 - 195 then FTC. I usually don't FTC as long as some others do though, usually just an hour or so. It will continue to cook/render the fat in FTC but because I've never taken them out at 175 I'm not sure. Heck, give it a shot and then you'll know. Unless someone else has a comment between now and when you were planning to pull it.
Mike
Heck Mike, I figured in for a penny in for a pound. I did kick up the heat a bit.....got the smoker temp up to 219, butt's a 175* right now....may as well wait until 190* then pull it. Thanks for the help, again. I'll be sure to let you know how it turns out (now I gotta fix the kids some baloney sammiches until the pork is done :))
It'll pull okay at 175, but it'll fall apart for you at 190ish. Either way, it'll be good eats, and that's all it's about with these magical smoking machines.
wow I'm blind now. that tower sure looks perty! anyway I'm getting on this a bit late. I figure your butt is just about done by now. However You might wanna try a good brine on your next one. Yes buts are very forgiving but a good brine imparts a lot of flavor and moisture. also you may have better luck when you get your maverick due to the inaccuracy of the Bradley temp gage.
as far as I am concerned a good pork butt is the best thing that come out of a Bradley. here is the recipe I use over a weekend and never have any complaints.
2@7-8 lbs. Boston Butt – bone-in
1 Large Bottle Yellow Mustard
2 Bottles of Grill Mates Pork Rub (or make your own if you prefer)
3 cans of frozen Apple Juice concentrate
2 12oz cans of beer
¼ cup brown sugar
¼ cup molasses
¼ cup barbecue sauce
1½ cup of kosher salt
1 Spray bottle
1 Box of Tin Foil
1 Box of Cling Wrap
Internal Temperature Gage
Tuesday evening
Make brine
2 cans of frozen apple juice
2 12 oz cans of beer
¼ cup of molasses
¼ cup of brown sugar
¼ cup of preferred rub
¼ cup of barbecue sauce
1½ cups of kosher salt
21 cups of water
Combine in a plastic cooler (12 pack style) apple juice, beer, and 17 cups of cold water. In a large saucepan combine 4 cups of water, molasses, brown sugar, rub, barbecue sauce, and salt. Bring to a slow boil, stirring constantly. Once all ingredients have dissolved in the water with the exception of maybe some spices in the rub then pour this into the cooler with the other mixture and stir. Once brine cools place butts directly into the brine and place a large sealed bag of ice on top of them to make sure they do not float up, they must stay completely submerged. The ice will help keep them cool but make sure the water from it melting dose not leak into the brine.
Thursday evening
1. Slather yellow mustard all over Pork Butts
2. Coat Butts with Pork rub
3. Wrap in Cling Wrap plastic
4. Put in fridge over night
Friday at around 4:00 p.m.
1. Remove butts from fridge and remove wrap.
Coat butts with more Pork Rub.
2. Let butts sit 1-2 hours at room temperature and preheat the smoker around 210 degrees.
3. Start the smoker with 6 hours (20 briquettes) of whatever smoke you will use
4. Place butts in middle of the smoker fat side up and the larger one lower. Insert your temperature gage into the middle of the lower, larger butt.
5. Heat the smoker to a temp of 210 degrees with top vent at least ½ way open. Shut the door and wait until the butts has been smoked for three hours
6. Open the door and check the water in the bowl; fill bowl with water if needed.
7. When the butt has been smoked for 3 hours,(8 or 9 pm) spray apple juice all over the butts.
8. When smoke is done at the 6-hour mark (about midnight by now) put new water in the bowl and then spray the apple juice on the butt again.
9. Shut door and GO TO BED!!
10. At around 7-8 a.m., check the temperature. If it is not 195 degrees, do not remove. Spray some more apple juice on the butt and wait until it reaches 195 degrees. (Approximately 13 to 16 hours)
11. When the temp reaches 195 degrees, remove the butts from the smoker and spray again with apple juice. Then wrap them in foil and place a bath towel around them and place them in a cooler to let rest and keep it warm.
12. Wait at least two hours to take the butt out of the foil and shred with a fork. (The butts can sit in the cooler and stay hot up to 6 hours till you are ready to eat.)
Anyway I'm sure your pork taste amazing. I wish I could be at your place for dinner!
Duster,
That sounds like an amazing way to do Butts! I may have to give that a try when the family comes in for Christmas. I was just happy to crawl this time and I'm happy to report that it was a huge success! My family absolutely loved it. I thought it was pretty good myself but think I may do a little stronger wood next time (maybe maple or oak) but I like a really strong smoke. Here's the pics of the finished product:
After FTC and a little apple juice bath:
(http://i132.photobucket.com/albums/q12/ducks1166/IMG_0919.jpg)
And some pulled:
(http://i132.photobucket.com/albums/q12/ducks1166/IMG_0921.jpg)
For my first effort, I'm really happy. Now, I just gotta find a way to get the spousal unit to wash the trays up and life will be good. Now, it's time for an Italian beer!
Peroni or Moretti? Heck, why not both!
Congrats on your success Marc!
He11.... A guy deserves a couple of beer after all that stress! ;D
Mike
Moretti. I don't have any Peroni on hand any more (after 9 hours of smoking, I blew threw it pretty quickly). Need to pick some more up soon but right now it's a Moretti. I've found that Italian beer goes real well with smoking. I may have to see how Coronas go with smoking next time.
Wow, I've really opened up a whole new world.....course, it could put me in the grave a little quicker than anticipated. Well, I've always said that when I go, I want people to look at me and say "What took him so long?" rather than "He looked so good." I figure they'll know I enjoyed myself that way 8)
I'm probably the one you see posting the 175°F for pulling pork. I've been taking mine to 175°F for years and it pulls easy, and I don't FTC. The trick is to smoke at 200°F - 210°F. The break down in connective tissue is not just the final temperature, but also the length of time the internal temperature above the 160°F - 165°F.
I wouldn't recommend taking it out at 175°F if you cabinet temperature is 225°; but at 175°F it would be good for slicing.
Congradulations Smoking Duck. That looks great. I, like Habs, keep the temp down during the whole cook. I try to maintain at 200 until meat is around 190 to 195, then FTC for 3 or 4 hours. It takes longer but it is so tender that you can pull it with a tooth pick. My favorite way is to rub with Iceman's rub, then serve with Iceman's sauce.
Thanks for the props guys. I really appreciate it. You helped me take a $12 piece of meat and turn it into a meal that is as good as anything I've eaten around here (to be fair, I really haven't found that many good BBQ restaurants up here in northern Indiana). Better yet, the word is already spreading around the family of the job I did on the pulled pork. Now, I gotta get to work on the family dinner over the holidays. I'm thinking a turkey, some ham, and maybe some of that smoked onion soup I saw last night at Oldman's site. That's what I love about this place........if there isn't a recipe for it, someone has at the least experimented with it. I just may go and buy my brother in law a DBS for Christmas now so he can have some smoked foods up there in North Dakota.