Pulled Pork

medivac278 · September 25, 2009, 01:53:59 PM

I have tried about 5 butts in my bradley now and so far unimpressed, what am i doing wrong? It never develops the nice bark or crunchy outside, like it did on my grill? and it seems that the temp is hard to control.. either to hot or to cold.. can anyone help me out?

Habanero Smoker · September 25, 2009, 01:57:49 PM

Hi medivac278;

Welcome to the forum.

More information would be helpful. Such as the rub you use; more sugar in the rub will give you a crustier bark. What is the internal temperature when you pull them out of the smoker? Do you foil, or let it fully cook in the smoker uncovered?

medivac278 · September 25, 2009, 02:02:21 PM

Quote from: Habanero Smoker on September 25, 2009, 01:57:49 PM
Hi medivac278;

Welcome to the forum.

More information would be helpful. Such as the rub you use; more sugar in the rub will give you a crustier bark. What is the internal temperature when you pull them out of the smoker? Do you foil, or let it fully cook in the smoker uncovered?

I try to keep the temp between 200 and 225, although i think i have a faulty slide and i spoke with bradley today and they are sending out a new slide so that i can replace it. I try not to take them out until the hit at least 180 and sometimes 190. I never foil butts and leave my vent about 1/3 to 1/4 open.... as of now i have always tried to fully cook them in the smoker but thinking of moving it to the oven after smoking time is up.

medivac278 · September 25, 2009, 02:03:20 PM

the rub i have used is a KC style rib rub or Rudy's Rub

OU812 · September 25, 2009, 02:06:10 PM

Welcome to the fun

More info please

Is your smoker in the wind or sheltered, is this the sane rub you used on the grill ?

medivac278 · September 25, 2009, 02:07:54 PM

yes the same rub and the smoker is in my fenced back yard.. it has been windy when i did some and pretty calm on others.

Habanero Smoker · September 25, 2009, 02:09:07 PM

The KC style rubs I've seen and used generally have plenty of sugar. I don't foil, almost always fully smoke/cook in the smoker, and I always get a good crusty bark. I use the same vent setting as you, but you may want to use a wider opening such as half open.

medivac278 · September 25, 2009, 02:13:11 PM

i will try the vent thing it, the last time i tried a got another therm and stuck it inside as i dont believe my door one is correct, the only problem i see with that is that i can only check it by opening the door. I have a remote meat therm that i use to read the meat temp from the outside but i dont know if that would be accurate to measure temp of smoker.

Wildcat · September 25, 2009, 02:14:09 PM

The temp fluctuation is fine - assuming you are talking about the temp that the meat is actually being exposed to. If you are going by the door gauge, then you are probably smoking at a much higher temp than you think - at least until the meat temp gets high enough. If you have a Maverick or some other instrument you should place the probe just below and to the side of the meat so that the drippings do not get on it. This will give you an accurate temp of what the meat is being exposed to. If you are like me and do not like the large fluctuations, then you should purchase or build a PID. I have one and love it.

Does the meat pull apart easily?