Just completed my first smoke! I got my OBS for Christmas and bad weather had kept me from my initial smoke.
I decided to use 10.5's recipe for ribs and it was easy and better than I could have ever imagined. The ribs had a great taste and fell right off the bone.
I took it easy on my first smoke endeavor so I cooked a 3.5lb slab of baby back ribs. I put them on at 7am and had them for lunch at 12:30. Total cook time was 5:15.
Now I need a good recipe for pulled pork. I bought a 7lb boston butt from Sams and am ready to get to smoking. I am hooked! Tenpoint5, don't leave me hanging, anybody who has that good of a recipe for ribs has got to have something great for pulled pork. I'll be waiting!
Here are some pics I took with my camera phone.
(http://www.forcemarketing.net/files/precook.jpg)
Just out of the fridge
(http://www.forcemarketing.net/files/intofoil.jpg)
Into the foil
(http://www.forcemarketing.net/files/done1.jpg)
(http://www.forcemarketing.net/files/done2.jpg)
Ready to eat
Awesome job! Looks great!
There are several pulled pork rub recipes on the recipe site.
recipe site: http://www.susanminor.org/forums/
Iceman has one of the best.
Congrats guy! The ribs look great.
OK on to pork butts. Day before the smoke, paint your butt with cheap yellow mustard and apply your favorite rub. Double wrap in plastic wrap and into the frig for an overnight sleep. Day of smoke, remove the butt from the frig a couple of hours before it's going in the smoker. Preheat your smoker up to around 250-260. The reason for such a high preheat is you're going to lose a ton of heat when you open the door to put a cold piece of meat in the smoker. Apply 4 hours of your favorite smoke while leaving the temp set at your preheat level until you see the temp of the smoker come back up to around the 200-225 level and adjust your smoker to maintain that level. Now that the smoke has been applied you have a couple options. You can either continue the cook process in your Bradley or transfer it to your house oven at the same temp as your Bradley. Either way, you're in a for a long time. The IT of the butt will start to rise but don't panic when it stalls somewhere in the 145-160 range for several hours. That's exactly what you want it to do so resist the urge to bump up the cooking temp. Take the IT of the butt up to 185-200. At this point you're finished and can either FTC the butt for a while or pull right away.
There you go buddy. Simple but oh so good!
KyNola
Edited--sorry CRG, didn't mean to step on you. You were quicker than me. :D
Glad the Ribs turned out for you so well on your first smoke!! My good friend KyNola has you hooked up with the Boston Butt. Before I forget Welcome Aboard!!
KyNola,
Thanks for the recipe. Any idea how long it should take to cook a 7 - 8 lb butt? I know the key is the IT and it needs to be cooked unit that temp is reached but i need some type of guess when it comes to how long it should take. It will give me an idea of what time to start. With my luck the IT would hit 185 at 3am ;D
A guess would be 11-14 hours
Thank you. Happy New Years to all. Everyone be safe!
Looks great! Im doing 16lbs of butt tonight also. Happy new years to ya!
HAPPY NEW YEAR ALL
Congrats on the ribs, looks like the advice given for the pork butt is right on. I agree 10-14 hours to do the butt. Welcome to the forum.
Great--another happy Bradley owner ;D
Nice looking ribs in those pics. See how easy it is?
For pork butt, my advise is 230 deg temp until the butt hits 190-195, then FTC it for a few hours, then pull/slice and enjoy. Even though pork is done at lower temps, going to 190 will make it fall apart tender. I learned that on this forum (along w/ everything else I know about Bradley smoking).
get smokin
drano
A couple of things...
1) It's done when it's done - git-r-up to 190. Might take longer than 14 hours - don't freak - just wait.
2) KY told ya real good what to do...
Just be sure and don't discount what he said about taking it out a couple of hours before you begin to smoke.
Follow exactly what he said, and you'll be grinnin' from ear to ear.
----
Good lookin' ribs! And welcome to the madness...
Thank you everyone for the kind words and the great advice. The wife told me to wait on making a 8lb butt until I have a lot of mouths to feed. Looks like it will be party time soon.
I just got my maverick today so I think i might start preparing some chicken to smoke in the morning.
Bayamo!!!...
Jerry!!! Tell her about shrinkage!!!!
hal4uk,
I guess she's not used seeing any shrinkage! (http://www.forcemarketing.net/files/Iconpimp.gif)
Bayamo,
I'm sure your wife is a very nice person but I don't think she understands the urgency of firing up the Bradley again. ;) Besides, pulled pork freezes very well, especially if you vac seal it. Then all you have to do to reheat is bring a pan of water to just under a boil and place the frozen bag still sealed in the water for 30 minutes or so. It's as good or better than when you bring it out of the smoker the first time.
Now.......start smoking that butt!
Geaux Saints! Sorry about the LSU Tigers.
KyNola
Hey everyone,
THis is my first post. Today i did my first smoke. It went well. Ribs and Chx. THis site is great for a first timer. Cant wait for round two.
Fine looking ribs, if ya need a test them for food safety, send them my way!
Thanks for the compliments on the ribs. I was going to finally smoke a pork butt tonight and tomorrow but the weather is not cooperating. Somebody up there doesn't want me to cook a pork butt ::) Expecting a wind chill of 15 degrees F tonight, IN BATON ROUGE !!!!!!
Welcome to the forum, it's cold all across the US now :(
I'm still waiting to do my first set of ribs, but I agree with the above, smoke a butt and don't worry about mouths to feed, you can always vac seal and freeze. I have some in the deep freeze from my first time smoke a couple weeks back.
Smoking 2 pork butts tonight. 15F in Central New York, 5MPH wind, light snow. The Bradley is outside and all fired up. Butts rubbed last night, sat in fridge all night and day. Put in smoker at 1700, will do 6 hours hickory smoke and continue to cook (230F) in the Bradley till IT of 195F. Will remove butts from Bradley in the AM and let rest for 1 hour till cool enough to pull (I DO NOT FTC, I like the bark nice and crunchy, when I pull the pork, I scrape the fat off the back of the bark and mix the bark in with the meat). After the pork is pulled, and it is still warm, I add 2 cups good BBQ sauce (per butt) to the pork which soaks the sauce in like a sponge (I know, DAMN YANKEES). Will vac seal this and freeze for th boy scout trip to the central adirondacks next weekend. Pulled pork sandwiches with slaw and vinegar sauce. AWESOME!
Aether,
Are you calling me a whimp?! >:( J/K You are making me jealous. Thing is, when it gets that cold down here we just quit moving. Schools were even closed today because it was so cold. No snow and no ice, just cold. Go figure.
Next week in the adirondacks, I expect to have to hike 1.5 miles through 4 feet of snow to reach the scout camp, with full packs, etc. Temp should be close to the single digits at night and around 20F during the day. Plan to hike, ice fish (catch some pike and fry them up). We will have an old, leaky, un insulated cabin with 16 bunks, a wood stove, electric lights and fridge. CANNOT wait!!! Pulled pork for dinner 1 night, chili with rice and cornbread the next. Maybe a sprinkling of parsley (have to feed the scouts something green or else the Moms with have a tizzy). Real man food!
They have electricity but no roads. Whats with that?
When my son was a scout, we would drive to camp avondale here in Louisiana. Drive right up to the campsite, set up tents and a couple of quiet honda generators. We would set up our direct tv satellite, plug it into big LCD and watch some good southern college football. Did I mention it was about 75 - 80 degrees. After it got dark, we would grill a full tenderloin for the dads and some burgers and hot dogs for the kids. NOW THATS CAMPING! ;D
Oh I am sorry I apparently missed something as a kid in cubs I guess. Our fall camp out we drove to this parking lot in the mountains and then hiked 10 miles to a wilderness camp ground. We set up tents and put up this great big roll of plastic to cook and eat under. We cooked over an open fire and everyone had to cook their own meals with sticks and we also had to start the fire without matches. The first morning we all awoke to 2' of snow which we cleaned away with branches and boots. We also learned how to cross a creek with some poles and rope. If I had known we could get satelite up there we would have been watching Sesame Street or something. ;D ;D ;D
Did you know that you can actually get kicked out of the cub scouts?
Apparently, if you get blood all over your den mother's kitchen...
Ok hal I don't know if I want to hear this story but let's all hear it anyways. :-\ :-\
We were carving bucaneer ships out of balsa wood.
My knife slipped. Sliced my finger wide open...
I was in some serious pain, screaming like a banshee...
Blood was splattered everywhere.
Shoulda got to the sink quicker I guess.
Next thing I know, I'm an ex-cub scout.
Somehow I think this was more like the scene from "A Christmas Story" where the kid was pounding on the bully and had the torrent of swear words flying from his mouth. Hal were you firing a volley of foul words at the same time. ;D ;D ;D
We do have it rougher in Canada. When I did my cub/scout trips it meant canoeing and portaging our way into the site. In the winter we snowshoed in. We also cooked all our own meals, did our owns dishes.
It trained me for adulthood. Now, every May I go with my bother and friends, canoe and portage for half a day into Algonquin Park in Ontario Canada. Google it if you aren't familiar with it. It is challenging to go for 5 to 7 days because no cans or bottles are allowed. Cooler packs last up to 3 days if we are lucky and its not too warm. From there we need de-hydrated food. We have single burner camp stoves but cook mainly over an open fire.
Can anyone suggest food that can be smoked in advance, packed and kept at least 1 week with no refrigeration?
I dunno.. That was over 40 years ago.
All I remember is the pain, the blood, a meeting with the grand pooh-bah (something about "unacceptable behavior"), and how the other kids (the good ones) got to go on camping trips.
Anyhow, that'll teach 'em to let just any boy in the cub scouts.
Let's face it, if a kid flunks kindergarten, he might be a questionable candidate.
@Hal - My scouting ended when I was caught smoking in my tent. That was OK, didn't want to advance to Rovers or Venturers whatever they called the next level.
Quote from: Paddlinpaul on January 08, 2010, 06:31:40 PM
My scouting ended when I was caught smoking in my tent.
Brisket, pork butt, turkey or salmon?
;)
;D ;D ;D
Quote from: Paddlinpaul on January 08, 2010, 06:19:00 PM
Can anyone suggest food that can be smoked in advance, packed and kept at least 1 week with no refrigeration?
Only thing that comes to mind is jerky.
Nuts.
(http://www.forcemarketing.net/files/hijacked.gif) Gotta love it.
So hijacked they're about to take hostages and start making demands!(Sorry Hal, had to use it one more time ;D)
KyNola