Newbie here - doing my first pork butt and I'm a little concerned that the hickory might be a little too much for my family. I've heard the apple is a good alternative but not sure about that.
Is mixing wood types recommended (maybe 1/2 hickory 1/2 apple) or can anyone recommend another wood type that works well with pork butt?
Go with the Apple, work your way up to Hickory.
And if you Want to mix it with a different wood, I like pecan and apple mix.
But apple is a good first choice like FLBR said.
About 4 hrs of smoke and then adjust for next time.
Welcome to the Forum!
recipe site:
http://www.susanminor.org/forums/
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
We'll give the apple a shot - thanks!
How far open should the vent be? I've read closing it completely is a bad idea, but it's a little windy out here today soooo maybe like halfway open?
for a butt?
3/4 to full open, just try to block the wind if you can.
The butt has a lot of moisture that need to escape the smoker.
Closing the vent will trap the moisture inside and keep temps lower.
After the smoke is over, change the water out with fresh.
Then change it every 4 to 5 hrs while cooking the butt.
Got it - thanks classicrockgriller
Nice forum yall have here - lotsa good folks with a bunch of good info to share.
CRG has you covered. Even when windy, I leave my vent fully open on everything....oh wait, it is stuck open now.
Hey Reboot be sure and post pictures, we're a visual bunch and love seeing what others have done.
Don
Will do - It actually turned out pretty good just using the stock recipe on Bradley's recipe site. It developed a real nice bark in just about 6.5 hours, the leftovers are disappearing FAST!
Quote from: Reboot on March 04, 2011, 12:27:17 AM
Will do - It actually turned out pretty good just using the stock recipe on Bradley's recipe site. It developed a real nice bark in just about 6.5 hours, the leftovers are disappearing FAST!
So you say. Without pics, it didn't happen ;D
Congrats on your smoke!!
Quote from: TonyL222 on March 04, 2011, 05:06:33 AM
Quote from: Reboot on March 04, 2011, 12:27:17 AM
Will do - It actually turned out pretty good just using the stock recipe on Bradley's recipe site. It developed a real nice bark in just about 6.5 hours, the leftovers are disappearing FAST!
So you say. Without pics, it didn't happen ;D
Congrats on your smoke!!
HA! I only wish there was a way to attach the smell to the pic...it was spectacular!
(http://members.dslextreme.com/users/reboot/Stuff/porkbutt1.jpg)
Look at the barq on that pork
Nice butt. ;D
What flavor of wood did you end up using?
That is super!
There's no stopping you now.
Just don't tell the wife how easy it was.
Nice Job and thanks for the pic.
Quote from: OU812 on March 04, 2011, 12:17:16 PM
Nice butt. ;D
What flavor of wood did you end up using?
Thanks! We ended up using hickory after all, but I only smoked it for the first 4 hours just to see how it how it would turn out. It was actually very good and not overpowering
at all- in fact everyone said we could have smoked it longer. Lesson learned...next time more smoke! ;D
I use 6 hours of whatever wood I am using on butt, usually hickory or oak. I too find it is not smokey at all. Just didn't want you to push it on your first try. Butt and brisket can handle quite a bit of smoke. Some will say the meat no longer absorbs smoke after 4 hours but I am not convinced of that.
Quote from: DTAggie on March 04, 2011, 01:09:11 PM
I use 6 hours of whatever wood I am using on butt, usually hickory or oak. I too find it is not smokey at all. Just didn't want you to push it on your first try. Butt and brisket can handle quite a bit of smoke. Some will say the meat no longer absorbs smoke after 4 hours but I am not convinced of that.
Your help is very much appreciated - to be honest I never considered something could ever be
TOO smokey or overpowering before you mentioned it. I love smoked meats so much I just assumed everybody did :D