This little piggy went to the Bradley

[Smoke some]

This little piggy went to the Bradley

Picked up an 8.5 pork butt from my local butcher shop.
used homemade Memphis Rub, or close to it. Wrapped it up
and let it rest in the fridge for a day.

Pulled it out gave it one more rub down and into the smoker it went
at 9:00 pm, temp was at 250 degrees 




I had four hours worth of hickory pucks and my large water pan that would
last the night.  Still no bubba pucks, on the list of things to make.
Anyway had to take a peek before I called it a night at 11:30 pm
things looked good so off to bed I went.
Now i don't know about yous , but that was one of the worst sleeps in my life.
If you want to start second guessing yourself crank your bradley up to
250 and go to bed (LOL) let me know how good your sleep was if you do this.
Well I laid there thought about the pucks jamming up in the smoker this drove
me nuts for a hour, had to get out of bed to make sure the last puck was going to make it
To its destination.
1:20 am still up, knocked the last burnt puck in to the water pail and
removed the last two from the burning tray.
AAHHHHH life is good again don't have to worry about the puck's jamming up
Anymore, Time to get some sleep. Back to bed I went closed the eye's felt great
started thinking about the smoker again and ronbouex post about the turbo butt.
how many hours did he say it took to him at 250 degrees? 10 i think.
Now the great debates was on, should i get out of bed and turn it down or leave it
alone.
4:30 am back out of bed to check the temp sitting at 164 degrees
Climbed back into bed one more time.
6:30 am give it another check 172degrees, Time to put a pot of coffee on
no going back to bed now.
9:30 am temp at 190 degrees time to pull out.



Did the TFC to it for 2 hours



Only thing left to do now was dig in and see if the taste was worth it all.



I think I'm going to have to do that one more time just not tonight.

[Quarlow]

Haha I know what you mean. I did a mock pork butt cause I bought the wrong thing but said to heck with it and treated it the same as a pork butt. I am sure it was not as great as the real thing but damn it was good. I will definitely be doing that again only with the right cut of pork. Good on you buddy, Congrats.

[ronbeaux]

Looks good to me!!!

I put mine in and jack the temp slide all the way to the right and go to bed. I'm sure I snore but I have yet to wake myself up.

Never even open the door until morning.

It is hard to mess up a pork butt.

Just start out with a lot of water in your pan and enough pucks to last 4 hours and your good to go for at least 10 hours.

[NePaSmoKer]

Thats a nice little piggy  ;D

[pensrock]

little piggie looks great.

[OU812]

That little piggy looks damn good from here.

Whats under the pork on the bun on the left?

[Smoke some]

Just a little bit of Mozzarella Cheese, was waiting for the wife to finish
making the cole slaw

[OU812]

Gotcha.

Some mozz does sound good on a pork sammie, we had pulled pork this weekend also. Along with 10 lb smoked and finished on the grill wings.

[Tiny Tim]

Just a little bit of Mozzarella Cheese, was waiting for the wife to finish
making the cole slaw

What the heck was she doing the 12.5 hours you were slaving away smoking/cooking the butt, and during the 2 hours of FTC? ;D ;D

[Smoke some]

Complaining that i kept her up all night ;D

Everything worked out fine in the end, she did make the Cole slaw ;D

[Rich_91360]

Looks great - which I could taste it.

Aluminum foil seems like a great idea to save tie on clean up. Do you think a half sheet pan (the aluminum one's you can get at supermarket) would work and not mess up heat.

[OU812]

Rich,

I use those foil roasting pans under what I cook all the time.

I like to save the drippins, put in the fridge to let the fat get solid, discard the fat, then use the juice to make gravy or put in ice cube trays and freeze for a later date.