BRADLEY SMOKER | "Taste the Great Outdoors"

Visited Nicks in Calvert today to pick up some pork butts.  A little over 14 lbs total for $32 and some change.  Wallyworld had picnic for about $1.50/lb but I wanted butt.

I did some trimming of the false cap and some nastys on the side and tied up the one that was all over the place. 

The rub was mostly from the Renowned Mr Brown just less pepper.

1 TS ground black pepper
1/4 cup paprika
2/3 turbinado sugar (Hawaiian kind)
2 TS kosher salt
2 ts dry mustard
1/2 ts cayenne pepper
1/4 ts cumin

In the fridge until tomorrow night. Go in the smoker around 6pm or so. The plan is to smoke for 4 hours or so, at 200-220 using 3 pecan and the rest maple.  Im also planning on doing 10.5's Sheekin Roll Ups for the first hour of the smoke.

Then into the oven at 210 after the smoke.  I haven't decided if I want to wrap it in foil and boat it or just in a pan without liquid.

Should be better than tonights burnt pizza I just made while typing this up.  That burnt up way to fast!

BL, that looks great.  I would be concerned on wrapping up in oven or last cook.  The fat content is much higher then the brisket.  It will make some intense Goo and could flow over your container if you don't watch out.  Read a bit on these boards for how to do this.  When I do this in the smoker I leave it there for the entire time and FTC with juice once done.  At the end of the entire cook, the water pan is filled to the top, if not a bit over with Fat from the butts, and a lot in the v-pan.

Also keep an eyes on temps and times, this one has a nasty float time in the 160 to 170 temps that last hours.  For this cook, you are looking at about 21 hours total time.

Have fun.

The 11 x 9 x 2.5 foil pans have worked great for me for briskets, butt, and ribs.  I use a little apple juice or Jack Daniels in the bottom just to keep the meat from burning on the bottom of the pan until the fat starts rendering out and it provides some steaming moisture.  I start with a foil lid on as well but sometimes remove it for the last hour or so just to rebuild a little crust on top if needed.

That's the awesome thing about butt......many ways to do it and it all comes out great!  I don't ever foil or put into a boat.  Just do the entire thing uncovered in the Bradley.  However, now my buddy Giz has me geeked up to give his way a try.

Too may butts.....not enough time  ;D

SD

Im thinking I may set it in a pan but on an inverted rack so it is up a bit. I may foil one and not the other just to compare them. It is going in the oven because of how cold it will be and also for ease of cleaning.

Im out of foil pans so if I don't stop I will just have to use the brownie pans  ;D.

I finish butts in the oven all of the time.  I place them on a rack in a roasting pan with absolutely no liquid and uncovered the entire time.  They come out great and are very moist.

KyNola

I finish my butts, ribs, briskets etc in the oven also. Just don't want to keep running back and forth to the garage. Always comes out great. :)

I finish my butts in the Bradley, Double wrapped in foil with a splash of Apple/Raspberry juice in there.
How did the Sheekin turnout?

Smokin tonight! I've made this before on the grill but never pounded the chicken out. This should be so much better.

Well the wind is gusting at 50 mph, but they say it should stop by 7.  I really want to make this garage friendly soon. Ill have to do some thinking on that though since I don't plan on living here for more than 5 years.

Well the wind hasn't stopped but it is gusting a little over 30.  Temp is around 30 but 19 with the wind chill.

Hope no one minds that I use this kind of as my journal to keep track of my smokes.

Preheated to 225 or so  Outside temp was 38.

At 630 I put in the 2 pork butts totaling around 12-13 lbs I gather after the trim.  Bigger one was on bottom rack, up from that was the other.

1 hour pecan 3 of maple

Sheekin also went in on the top rack.

It has been 1 hour so time to pull the  Sheekin and into the oven under the broiler.  To windy for the grill.

I used a bit of creativity to block the wind.  Also some old license plates to level the BS.


At the pull of the chicken

IT is at 106 box is holding strong at 200 outside temp is 27.  1 hour to go then into the oven and Im off to share new years with some friends. 

Sheekin was good but not great. My fault though not the recipe I'm sure because I've made them on the grill and they are great. I think I had the vent a little less then 1/2 open so that may have been the issue.  The bacon had to strong of a smoke flavor.  The chicken was actually good, just the bacon a bit strong.

That is all lookin soo good! Yer gonna love those sheekin roll-up thingies, it's on my rotation list now with a lot of possible changes. Keep us posted!

Quote from: Smokin Soon on December 31, 2008, 06:45:31 PM
That is all lookin soo good! Yer gonna love those sheekin roll-up thingies, it's on my rotation list now with a lot of possible changes. Keep us posted!

Smokin I hear you completely!! I made another batch X-Mass Eve and rehydrated some onions and garlic and mixed in with the cream cheese added some of the KCM BBQ Seasoning. Much better than the premixed store bought CC.

Here is the Sheekin which was good, but I think it could have been better if I opened the vent more during the smoking.  The bacon had too much of a bad smoked taste.

Looks great Brisket_Lover!  ;)  8)

Congrats!

Mike

Very nice BL!

I see some good eating ahead!

C

Just got some potato bread and about to break into it.  Of course I will let ya know!  So glad I found this forum!!!

BL looks great only one question. You having fun yet?????

Quote from: Tenpoint5 on January 01, 2009, 04:11:17 PM
BL looks great only one question. You having fun yet?????

No way.... ;)

It was great,  I loved how the Mr. Brown is like jerky.  Just a bit of sauce on it and it was so good.  I have the other one still FTCing for a bit until I feel like pulling it apart.

Whats the best way to save it?  I was figuring I would wrap it in freezer paper in portions and freeze it in a freezer bag since I don't have a food saver yet.  I'll keep some in the fridge also to eat this weekend.

Well so I wrapped the pulled pork in freezer paper and put it in a freezer bag.  Then I took my dyson and sucked the air out.

Now some of the other pulled pork that I had in the fridge tasted a bit more dry.  Not as good as it was the first day of course, but even not as good as the second or third day.  Im guessing I should have just wrapped chunks of it to keep more juice in it.  I did reheat with some sauce one time and apple juice another but still a bit dry.  Any other suggestions?

I only pull what I am going to eat. I leave the rest in chunks. It tends to dry out if you shread it.

I think I am starting a tradition. I decided to bring pulled pork to a football party tomorrow.

I was looking back to see how I smoked my first one and realized it was 1 year ago.  My how time flies.  This time the smoker is in the garage protected from the low temperatures and wind.

Well the butt came out better than ever.  Took about 22 hours total, 4 hours of hickory and then into the inside oven.  I didn't trim any fat and also did not boat. I did do the Southern Succor Rub.

It was truly heaven on earth.  Sorry no ending pictures, my cell phone was missing.

Before going in
(http://i48.tinypic.com/16izn11.jpg)

My setup
(http://i48.tinypic.com/11ikaj8.jpg)

Brisket Lover,
Your pork looks good.  You did yours exactly the same way I do mine.  4 hours of hickory and into the oven without boating or wrapping. In Kentucky where I'm from, that's exactly how it's done.  I'm sure it's just me but I think you get a better bark using that technique.  I typically use the Renowned Mister Brown recipe.

Great job BL!

KyNola

Here is a pic that kinda shows it.  The smoker just turned 1 and is the best Christmas gift ever.


(http://i47.tinypic.com/2cet5w5.jpg)

Anyone have the recipe for the sheekin rollups?  They look tasty.

Madtown,
Check out the recipe website www.susanminor.org  You'll find 4-5 basic chicken roll up recipes.  Read through them to get the basics and then tweak them to your liking.

KyNola