Newbie to the electric mode!!

[Quiggs]

While I have smoked on WSM's, UDS,s and soon to be BGE...I just aquired a Bradley for the backyard ease of daily smoking..  Only done two smokes so far (both pork butts) and as I type trying to get 4 butts up to temp in 50 degree outdoor temp for a Pop Warner fundraier tomorrow morning.   Look forward to learning the in's & out's of the Bradley...


Quiggs

[KyNola]

Welcome.  First question I have is when did you put those 4 butts in the Bradley if you're wanting them good to go tomorrow morning?  4 butts in a Bradley depending on the weight and other variables can take somewhere between 16-24 hours.

If you are through your smoking period you might consider transferring those butts to your house oven to finish them.  You're cooking 4 butts with the equivalent of 5 100 watt lightbulbs.

[Quiggs]

Thanks so much for that explanation!!  I wondered how much heat that single element could produce..  I am now done with the smoke part and oven may be my next plan..  I wont need meat done until morning so I will see how they proceed this evening...

Quiggs

[KyNola]

Quiggs, all of those butts are going to stall somewhere between the 150-165 internal temp mark and may stay there for as much as 4 or more hours before starting up again.  DON'T bump the cook temp up.  The stall is when the magic happens to a butt.

If you need those butts to be ready tomorrow MORNING and they are through the smoke period I would consider moving them to your house oven to finish.  Set it at 250 and let them go.  Do you have a meat thermometer to measure the internal temp of the butts?

You didn't answer the question as to when you started them so I'm sort of shooting in the dark here.

[Quiggs]

All to familiar with the stall issue, we do BBQ comps a couple of times a year.  Stall is a scarry thing sometimes when the clock is ticking..  I did remove the butts and finish in the oven, turned out great but I had not realized the heating limits to the Bradley (wish it had two elements!)...  Even when meat was up to 165 and I had temp setting at 300 "room" temp never got above 234.. I have second thermometer in door to double check and it matched digital reding within a few degrees... Overall cook was 12 hours including oven..  Doing two more overnight to play again!!

Quiggs

[Leadfoote]

Welcome aboard Quiggs :)

[beefmann]

welcome aboard and lots of good information here

[ghost9mm]

Hello and welcome to a really great forum, lots of helpful folks here...

[viper125]

All to familiar with the stall issue, we do BBQ comps a couple of times a year.  Stall is a scarry thing sometimes when the clock is ticking..  I did remove the butts and finish in the oven, turned out great but I had not realized the heating limits to the Bradley (wish it had two elements!)...  Even when meat was up to 165 and I had temp setting at 300 "room" temp never got above 234.. I have second thermometer in door to double check and it matched digital reding within a few degrees... Overall cook was 12 hours including oven..  Doing two more overnight to play again!!

Quiggs

Look in the recipe site as there are mods for more elements available

[Quiggs]

Thanks Viper!! Going to look into that...