I need to smoke five 6 ibs butts for saturday night. This will be my first time smoking more than two, so my question is how much time do i need to to smoke all five? Does the usual 1.5 to 2 hours per pound still apply?
I would have started already then vacuum sealed them. IMHO. Just me. That's alot of butt. ;D
Sent from my iPhone using Tapatalk
QuoteI would have started already then vacuum sealed them. IMHO. Just me. That's alot of butt.
While I agree with mc, that doesn't do you much good at this point. The most butts I have done in one smoking is 4 that were probbaly ranging from 6-8 lbs. It was a few years ago, but I think it took a total of about 30 hours from beginning to the last one. Something you could do to help the process along is put them all in the Bradley for the first 4-6 hours with smoke (rotate halfway through) and then bring 2 or 3 of them inside to a 225 oven. Just a thought.
Talk to squirtthecat. He has cooked more butts than anyone I know. He has cooked 5 or 6 at a time. They always come out perfect.
Agree with Irish Smoker. Get the smoke on them and move at least half of them to your house oven. Place on a rack in roasting pans at 225. Bradley will struggle with 30 pounds of meat. It would be a long process.
Ditto!
I've never done more than 2 at a time in my Bradley.. I can do larger loads in my Pellet Smokers.
Thanks for the responses. I just have to have them ready by 6:00 saturday night, so I just fired the Bradley up and will go ahead and put them in. I have over 48 to be done so I have time to figure something out if I run into problems. I will post updates.
Just remember they will stall around 165 for a couple of hours maybe more with that much meat in.
You have your work cut for yourself and your Bradley, the most I have done is three at one time in the Bradley and If I remember right it took about 19 hours to get them to IT 195...good luck with yours...
Just curious, do you increase the smoke time if you have more then one butt loaded?
Everything loaded and ready to go. ;D
(http://i1243.photobucket.com/albums/gg559/kengoetzman/2012-03-08_20-06-39_527.jpg)
Dayum!! Lotta butt :)
Sent from my iPhone using Tapatalk
whats in the pan?
All those butts are going to create alot of grease, so I put that pan on the bottom rack with water to catch it all (hopefully).
Just hit four hours and the Bradley is finally @ 225.
That is a large pan to be placing over the drip tray. The drip tray also allows heat to easily ventilate form the element through out the smoker. Keep an eye on it, you may be trapping too much heat below the drip tray.
Did not think about that. Thanks for the advice Habanero.
So after 12 hours I have internal temps ranging from 141 on bottom to 137 on top. Everything seems to be going good. Hopefully if everthing goes good they will hit the 165 plateau this evening.
QuoteSo after 12 hours I have internal temps ranging from 141 on bottom to 137 on top. Everything seems to be going good. Hopefully if everthing goes good they will hit the 165 plateau this evening.
Sounding good so far, I've never really worried about grease and like Habs said, having that tray above the v is going to keep the heat from moving around as easily. Someone on here suggested several years ago to use the smaller (12x10) alum trays in place of the water bowl to catch the spent pucks and I have been doing that ever since.
Just hit the 24 hour mark. One butt is at 168 ;D. The rest are between 155 and 160.
Marathon smoke!! ;D. I think you just hit the
Famous stall!!
Sent from my iPhone using Tapatalk
The first five have all reached 165 or better. The top right one is one that I added this moring after reading a post about rubbing with molasses instead of mustard. Sounded to good so I had to try it and besides I need something to pull for the beans.
(http://i1243.photobucket.com/albums/gg559/kengoetzman/2012-03-10_00-35-21_661.jpg)
12 hours to get past 140? That's a long time to be in the "danger zone".
Interesting point. Hopefully someone will correct me if I am wrong, but from what I know is that bacteria grows on the outside and as I am sure that the tempature on the outside of the meat did not stay in the danger zone for very long. Next once pork reaches 160 degrees it kills all bacteria and since I am shooting for pulled pork with an internal of 200 degrees I should be fine. Once again if I am wrong someone correct me please.
Here is a good read on stall.
http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html
Try taking your meat prob and placing it someplace else in the meat to see if you are actually at 140 for so long.
Alright. The first one is done.
Fresh out of the smoker. ;D
(http://i1243.photobucket.com/albums/gg559/kengoetzman/2012-03-10_10-43-56_466.jpg)
Um Um Um. Lunch is served and the rest will go in the beans.
(http://i1243.photobucket.com/albums/gg559/kengoetzman/2012-03-10_10-46-53_287.jpg)
The remaining butts are between 185 and 190.
That is a large load for the Bradley but looks like you got er done.
Nice bark and first one looks great ;)
The beans
(http://i1243.photobucket.com/albums/gg559/kengoetzman/2012-03-10_11-16-44_182.jpg)
Finished with 3 hours to spare. All are FTC'ed and ready to go.
Beans look good!
Just freaking awesome dude, ya done real good partner...attaboy...
Them beans look killer!!
Sent from my iPhone using Tapatalk
All looks good to me!
SO everything went great. Had plenty of pulled pork and beans for about 100 people, Grandma's 75th birthday party, and everyone loved it. The pork butt that I coated with molasses, produced the best tasting bark by far, so sorry mustard but you have been replaced. ;D
Nice Job! I have to do pulled pork for our family reunion this spring so I think I will start a few days early! ;)
nice beans bro!
Nice going KAG! I really like the molasses bark. Next time give this a try. Trim the fat cap off of the butt. Trust me, you won't miss it. The butt will have plenty of fat in it to keep it moist. Then paint the butt with molasses and add your favorite rub to it. Smoke/cook as normal. You will definitely have a very pronounced bark and little to no fat to pick out of the pulled pork.
So im following the posts and the process for the awsome smoke pork butts today, I'm 7 hrs in incl dst loss. two 5lb pieces in obs
Jans rub over molasses, stalled at the 170 degree mark, and been fighting def slider stat all day, this is the 2nd slider r-stat i've replaced.
im looking for a couple finishing/mixing sauces to use after the ftc period....
any thoughts.
really like bradley system, hate the slider.
Harley rider
Quote from: [email protected] on March 11, 2012, 01:38:19 PMany thoughts.
really like bradley system, hate the slider.
Harley rider
Replace it with a PID controller. A single probe plug-n-play (http://www.auberins.com/index.php?main_page=index&cPath=14_28&zenid=14d8c1f5b90a23b3b5ad6827729fd55d) is around $140. The dual probe is $185. Then there's the single probe version that you install in the SG box for around $45.
Honda 1000RR rider