I am doing a Brisket and 2 Boston Butts tomorrow AM.
Should I do 1 hour in the begining and 1 hour at the end? Or Should I do two hours in the begining or Two hours at the end?
Thanks!!!!!!
i usually do 3 hours of smoke at the beginning and nothing later on for smoke, cook at a box tent of 225 and a it of 190 to 195 on the brisket and if your doing pulled pork 190 - 200 and check it with a folk see how easy it is to pull apart when ready pull it
Thanks!
I have every type of puck they make. What would you recommend?
I was thinking I would put the Brisket on the top shelf then bottom two shelves would be Butts....
Thoughts?
I am planning on starting tomorrow at 6AM... Planning on serving at 5:30-6PM Should I start earlier?
Hi, welcome here we never apply smoke at the end because passed 140F internal temp, the meat does not absorb the smoker anymore. As far as the wood type, it is all your preference.
Pecan, mesquite ;D. Hey I'm Texan :)
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Hi Jdawg50;
Welcome to the forum.
That is an ambitious smoke/cook, and with that large load you will never get done in 12 hours. From my experience, you are looking at around 18 hours - plus. After applying the smoke you may need to move the butts, or the brisket, or one butt and brisket to the kitchen oven. Also if you can, monitor the brisket internal temperature, that may get done sooner; depending on what internal temperature you take the butts.
I like a little sweeter smoke then mikecorn.1 I prefer Apple or cherry.
Quote from: Jdawg50 on April 21, 2012, 09:10:30 PMThoughts?
I am planning on starting tomorrow at 6AM... Planning on serving at 5:30-6PM Should I start earlier?
Umm...you'd better plan on eating something else Sunday. All that meat is gong to take WAY longer than 12 hours to cook. With just one butt it takes 1.5-2 hours per lb to reach an internal temp of 195*F and you'll have much more than that going all at once, which absorbs the heat.
You're looking at 18-24 hours total cook time, not to mention any FTC (foil, towel, cooler) afterward to let the juices redistribute throughout the meat before slicing or pulling.
Well,
I started @ 4:30 this AM.
Butts are at 141 right now.
Brisket is at 170
I am planning on pulling the brisket @ 11AM. Letting it rest and then I will re-heat in the oven around 5PM.
Now you have me freaked out about the 2 butts. If I serve them at 6PM, that is 13.5 hours.
Any additional thoughts guys?
Thanks
Oh, I forgot to mention I am doing 1 butt total (2 sides of one butt) 8lbs each. Not 2 full butts.
Quote from: Jdawg50 on April 22, 2012, 07:54:37 AM
Oh, I forgot to mention I am doing 1 butt total (2 sides of one butt) 8lbs each. Not 2 full butts.
I will be shocked if they are done by 6 p.m.
At 160F IT you will hit the dreaded stall and they will stay at that temp for a couple hours. You might want to move them to a 300F oven to speed things up.
I prefer to heat meat at 120 for an hour then apply smoke at 130 degrees. Seems to stick better. Then I ramp up for finish. Works for me.
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12:22PM
You may want to open the vent up more, the smoke gets stale if not ventilated.
Just put the 2 butts in the oven at 350. Going to leave in there for 1.5 hours. Then back to the Bradley. 2:17PM right now.
I didn't notice at first that you had the vent completely closed. Never do that. It increases the cooking time as well as undesired moisture buildup in the cooking chamber. For pork butts leave the vent open at least halfway. Many people leave theirs all the way open or they remove the vent cover entirely.
I have yet to find a reason to close my vent even a little. Always wide open and works great!
So what happened? Did you order pizza ? ;) :D :).
Yeah, don't ever close the vent thinking your gonna hold more heat in. Smoke will back up into the SG and can ruin it.
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Not only that! I first got my Bradley and decided to do a full load of ribs. Boy did I make a lot of mistakes that day! First I forgot to get the ribs out early and gave them no warm up time. Straight in to the cold smoker they went. Yep forgot to warm it. Then the smoker would not hardly warm up at all. Turns out my vent I closed so it would heat up quicker. Well traps all the cold and moisture and will never warm up. Especially when your trying to heat a whole load. That day those ribs took probably 11-12 hours to cook. But learned and now remember not to do that again. LOL
Quote from: viper125 on April 22, 2012, 08:52:53 AM
I prefer to heat meat at 120 for an hour then apply smoke at 130 degrees. Seems to stick better. Then I ramp up for finish. Works for me.
Interesting approach. Is that just for long smokes like butts? How long do you smoke at 130 - and is that a safe temp for 2-3 hours?
Quote from: Jdawg50 on April 22, 2012, 01:17:56 PM
Just put the 2 butts in the oven at 350. Going to leave in there for 1.5 hours. Then back to the Bradley. 2:17PM right now.
So, how did everything turn out? Was the meat done by the time you were hoping for or did you end up ordering pizza that night? ;D
Never had a problem. I always dry and meat i smoke first. one hr 120 then 1 hour of 130 and smoke then to 145-150 and keep ramping up till done. Unless its huge then I dry at 145 for however long it takes to get sticky then smoke. Then increase the temp. Works good for me. Smoke to soon or to late and it don't take as well it seems.
Serve loss of liquor to the guests and slip it all into the microwave. Only kidding, not about the liquor though.