Newbie to the Bradley

Started by bguenther4, December 27, 2010, 06:24:15 PM

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bguenther4

 Omaha, NE. Just got a new Bradley digital 6 rack. Wanted to smoke some cheese and sausage for football game thurs, and quickly found out via forum that cheese must sit for a few weeks. I am going to attempt pulled pork. any tips/hints/guidance for this and sausage is appreciated. the one thing that I have found the most is the phrace FTC, which I dont know what this means. one last thing, would it work to smoke summer sausage that is already processed? Thanks, look forward to getting started.

GusRobin

  FTC= Foil (double wrap the meat in aluminum foil) Towel (take the double wrapped meat and wrap in an old towel) Cooler (put the wrapped meat in a room temp cooler -no ice). Leave it for an hour or two

As far as cooking-  here is a recent post with a number of options

http://forum.bradleysmoker.com/index.php?topic=19975.0
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ArnieM

Hi bguenther4 and welcome to the forum.  Gus has you covered on the FTC description.  You normally want things to rest a while and the FTC keeps it hot.
-- Arnie

Where there's smoke, there's food.

Indy Smoker

Be very patient with the pulled pork.  Mine usually takes right around 24 hours cooking to complete.  Make sure you leave the vent 1/2 open and water in the bowl ALWAYS. 
I recommend the maverick temp probe to tell when it is really 'done'

SouthernSmoked

Welcome to the forum...Enjoy!

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W E L C O M E  to the Forum bguenther4!
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Welcome
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