2nd smoke question

[kinyo]

Hi all!

I bought a beatiful 7# boston butt a my butcher last night for my 2nd smoke that i'm planing for this week-end.

I have some questions for you guys!

1- at what temp I should  FTC? 190 IT?

2- how much time you think it will take? 16 hours?

3- vent? what position?

Thanks for you support!  ;D

[KyNola]

1. 190-200

2. 16 hours is a reasonable estimate but essentially forget the time aspect.  It's done when it's done.  The IT is the key.  When you get in the range listed in #1, time to take it out.

3. 3/4 to full open.  Forget the vent is on your Bradley.  Leave it somewhere between 3/4 to full open regardless.  I think mine is stuck wide open.  I know some guys have literally removed the damper.

[SouthernSmoked]

Hello Kinyo,

I will normally FTC at 190-195f, and for a 7lb butt I would guess around 12hrs and then about 3-4 FTC. I would say the 16hours sound about right.

My vent on the Bradley is set wide open while doing almost any meat.

[Max]

And I'd only add put it on one of the middle racks, not the highest and not the lowest.

[classicrockgriller]

Butts are a fun smoke, it just takes a while to get'er done.

Eveyone does theirs a litte different, but I like 225* cabinet temp and 195* IT

Then a long FTC. I would give myself around 18/19 hrs and that includes the 4 to 6 hr FTC.

Vent 3/4 to full.

Good Luck and take pics.

And Max is dead on for the rack position.

[kinyo]

It's possible to FTC for as long as 6 hours?

[Tenpoint5]

It's possible to FTC for as long as 6 hours?

In a small compact cooler yes it is

[classicrockgriller]

It's possible to FTC for as long as 6 hours?

Sure, np.

Double or triple wrap in foil, two big towels and then the unused microwave or a warm cooler.

FTC'ed some butts the other day for 7 hrs and they were still 153* when I pulled the meat.

[kinyo]

Also, knowing that the temperature gauge on the door is not really accurate when the is food in the smoker, what do you think is the best way to keep a constant 225*.

Is it to bring the tower to 225* empty and then to leave the control at that position?

Sorry for all the questions but I'm not use to my new OBS yet! :)

I think I will order a PID!

[classicrockgriller]

Do you currently have any extra thermo other than the door thermo?

[kinyo]

I have a digital Maverick one to check the meat temp.

[ArnieM]

I found the door thermo to be very accurate.  The problem is where it is located, especially in relation to the meat.

Use the Mav for the IT.  Preheat the OBS as high as it will go.  The temp will drop like a rock when you get the butt in there.  Then cook with the slider all the way on and the SG on once the smoke is done.  If the door thermo is much over 225, turn off the SG.

[beefmann]

these guys have you  set  straight

[kinyo]

Thanks everybody,

Great info as usual!

I'm going to the cabin this week-end, so no access to internet. I will take pictures and post them when I come back, so you can see the results! :D

[classicrockgriller]

Since you are smoking a Butt and it takes a while to get the IT there, I would .....

Use my meat probe to help monitor the Cabinet temp till you get into the 8 to 9 hours

of cooking. By that time you will know where you want the slider to be to maintain your 225 temp.

Then wipe the probe off and insert it in your Butt. ;D  And monitor the Butt after that time.