So the 9# brisket is rubbed and back in the fridge.
Three 5-6# pork butts got the same treatment.
I want to make sure everything finishes together,so timing is everything.
I would like to have it all finished cooking by 9-10 on Saturday. That will give me 2-3 hours to FTC. , before I serve at 1.
I plan on putting the brisket in at 3:00 pm Friday.
At 9# x 2 hours per pound-thats 18 hours or done by 9:00 Saturday.
When should I put in the three butts so they finish the same time as the brisket?
Should it all go in at the same time?
I plan on going 4-5 hours of smoke then into the house oven @ 225 till done.
Instead of the traditional FTC any thoughts about using a warming drawer set to 160?
Your plan sounds pretty good to me.
I would put the pork butts in at the same time as the brisket.
Good luck and keep us posted.
I concur, the timing seems about right.
The warming drawer shouldn't be a problem either.
Warming drawer will work just fine. I would wrap them in foil first.
KyNola
I think you have it
Brisket and butt in at the same time and the warmer would work great.
I have a roaster oven that we use when its party time or if its just 1 butt we use the crock pot as a warmer.
Might sound stupid, but by putting them in the oven after smoking should I expect the cook time to go faster?
Guess I ask since o would expect the ovens would be better temp controlled.
One last thing...
Bake, roast, convection bake or convection roast for the oven setting?
I don't have a convection oven but, with my oven I set it at 220.
The time should be about the same unless the weather is cold where your at. Then the oven might be a bit faster than the Bradley but the times you started with should still be close.
Set your oven temp to 225 as you stated earlier and you will be good to go. I would not expect an accelerated finishing time. Granted, I don't have an advanced oven like you but 225 is 225. BTW, wish I had an oven like yours. ;)
KyNola
I have a convection oven and that will reduce your cooking time by 30% if you set it on convection, but that goes againt the rule of low and slow.
I like HES and Ky Nola would use the regular oven phase.
YOu should put your temp probe in the oven one time just for haha's and see how much those temps swing. I checked the oven here and it's temp went up and down the wh.res knickers. It was somewheres it the neighbourhood of 40 below to 20 degrees above the set temp. :o
Quote from: Rockpig on January 14, 2010, 06:54:54 PM
Bake, roast, convection bake or convection roast for the oven setting?
Sounds like my Jenn-Air, I use the probe mode on roast.
I tried it on convection roast once, The Mrs. said her eyes were burning. I think it circulates more of the smoke into the kitchen on convection.
Yes,the setup is great, Wolf double wall ovens, Wolf warming drawer, and a 48" range with 6 burners and a built in grill. Will get some pics up later.
All the meat has been rubbed for 36 hours and is out of the fridge resting till 2 or 3 then into the smoker.
Quote from: Rockpig on January 15, 2010, 07:10:37 AM
Yes,the setup is great, Wolf double wall ovens, Wolf warming drawer, and a 48" range with 6 burners and a built in grill. Will get some pics up later.
Holy cr@p! Party at Rock's house!!
OK, I've got the meat in the smoker but having a problem with my ET-7, see my other post here...
http://forum.bradleysmoker.com/index.php?topic=13807.0 (http://forum.bradleysmoker.com/index.php?topic=13807.0)
Here's some pics of the meat...
(http://farm5.static.flickr.com/4014/4276578643_21cd4dc601.jpg)
(http://farm3.static.flickr.com/2697/4277332294_b4a3ab33f3.jpg)
Here is the kitchen as promised...look under the "Kitchen" folder.
http://www.flickr.com/photos/rockpig4x4/ (http://www.flickr.com/photos/rockpig4x4/)
Can't wait till tomorrow to chow down!!
Wow rock that is a dream kitchen. I really like they way you used 2 colors in the cabinets. Is that a warming drawer in the Island? Oh something isn't right with your link. You have made the whole post into a link. I had to highlight the flickr link itself and then insert it in the address box myself.
Rock, your kitchen really rocks!
Rock those briskets look great, cant wait to see the finished product.
Your kitchen looks so nice it makes mine look like a closet.
Hmm, sorry about that, not sure what happened. When I initially posted it doubled all my text, photos and links.
Yes, that is a warming drawer in the island. That thing comes in real handy when entertaining. I use inserts that are of all different sizes, kind of like you would see a hot dog vendor use on his cart for sauerkraut and chili. When guests come over they can just serve themselves straight out of the drawer if need be.
Thanks for the compliment, I'm the one that does 90% of the cooking in the house, so I wanted it to suit my needs.
Been in the smoker now for 3.5 hours, have oven temp set to 310, can't get past 205! Glad I put them in a little early and allowed 3 hours to FTC! Smoke done in a little while, then transfer to the ovens. Will get pics.
Quote from: Rockpig on January 15, 2010, 03:10:59 PM
Been in the smoker now for 3.5 hours, have oven temp set to 310, can't get past 205! Glad I put them in a little early and allowed 3 hours to FTC! Smoke done in a little while, then transfer to the ovens. Will get pics.
With that load in there, that sounds about right.
Where are you measuring the temp?
Using a digi smoker, that temp reads 10* higher than my ET-7. The ET-7 is stuck in a cut up potato on the bottom rack in the middle. There is a lone pork butt on the second rack, 2 pork butts on the third rack and the brisket on the top rack.
Here are some pics of what we have so far...
http://www.flickr.com/photos/rockpig4x4/sets/72157623216513148/show/ (http://www.flickr.com/photos/rockpig4x4/sets/72157623216513148/show/)