Prok Butt Advice

[Chomondely]

7.5lb Pork Butt
1. Brine or not to brine?
If yes, then what to put in the brine?
I've done a couple of PBs and I brined them with a bit of salt for 12 hrs. Results have been great so far.
I am planning on using Jan's Rub.

2. Consensus here seems to be smoke for 4 hr at a cabin temperature of 225. Sound about right?

3. After smoking it seems that the Bradley becomes an outdoor oven. Keep it in the Bradley till the internal temperature reaches 195 or is is it OK to place in the indoor oven set at the same temperature?
If I  go indoors, then do you cover the PB with foil while cooking or leave the PB exposed?
Thanks in advance for your thoughts. This is a great forum.

[Chomondely]

Perhaps I mean Pork Advice.

[GusRobin]

My personal preferences are:
1) I don't brine butts (probably just lazy)
2) I do 225* for the whole cook
3) I keep it in the Bradley but have done a couple in the oven when I had other issues. If in the oven, I would do it uncovered but put on a rack with a drip pan underneath

[beefmann]

no brine, apply a rub, smoke with 3 to 4 hours of smoke  at 225  till done,,, IT of 195- 200 f if doing pulled

[Ka Honu]

What they said (Prok is good that way, too).  If you're doing two, you might want to finish one in the oven to maintain the bark and one in the slow cooker/crockpot to keep the juices, then mix when pulled.

[Indy Smoker]

Ditto

No brine - but rub your butt  ;D
Smoke Hickory for 4 hours at 225 to internal of 190
FTC - Foil, Towel, Cooler IMHO this is a key step not to miss
I have left in the cooler up to 4 hours and still burn the fingers when pulling.
ENJOY !

[Grouperman941]

I've had success just rubbing -- no brine -- then on high in the Bradley for 3-4 hours of smoke. It holds at 200-225. I finish in the oven at 225 if I can't watch it. I use a Calphalon roasting pan with a rack. I put hot water in the bottom to keep the drippings from burning. It makes a great sauce when the fat is skimmed, which I mix into the pulled pork.

Pecan smoke has been my favorite so far. I have been using olive oil as glue for the rub.

[TedEbear]

No brine and no foil if you like lots of bark.

Molasses as a base prior to the rub creates a great bark.

[Chomondely]

Thanks folks. Actually this is closer to 9 lbs. In the smoker now.
I'll post photos if I can figure out how.

[TedEbear]

I'll post photos if I can figure out how.

How do I add pictures to my posts on the Bradley Smoker Forum?

[Meister]

I apply my rub and then wrap it up in saran wrap and put in the fridge for 24 hours. Sometime if I have enough time I will place another coat of rub on and place it back in the fridge for another 24 hours then smoke for 4-5 hours and then cook till internal temp is 200 so it will render that fat cap into the pork and makes it so much easier to pull a part.