First Smoke - Updated with pictures

[manfromplaid]

getting 2- 9 pounders  ready to put in the smoker tomorrow morning. I do mine at 205 also and fork test  so far so good its works for me.

[Wildcat]

IMHO ftc not needed for low and slow butt but you can to keep it hot untill dinner time. I do, however, recommend letting it rest loosely covered with foil to allow the juices to redistribute until cool enough to pull without blistering your fingers.

[tailfeathers]

I cook butts at 205 until it passes the fork test then ftc


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Any sort of idea of the temperature you usually pull at?

somewhere between high 170s and mid 180s usually but I rely on the fork test to determine when it is ready, not IT.


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[cor88b]

Would you guys brush mustard on the shoulder before covering it in the jans or do you think it was fine?  Whats the benefit?

[manfromplaid]

mustard does not add any flavor its used to help the rub stick

[Wildcat]

I use EVOO most of the time. Sometimes mustard. There is a slight taste difference but not a lot. I finally got around to using Jan's rub. Great rub but for my taste better on birds. I prefer to use Iceman's Oinker rub on butts and Oinker rub with a little less spice heat for ribs.

[TedEbear]

Would you guys brush mustard on the shoulder before covering it in the jans or do you think it was fine?  Whats the benefit?

You could try molasses for a more pronounced bark.  Peel the bark off after it has finished cooking and then chop it up and add back to the pulled pork.  I use a Roman Pork Puller. It takes maybe 30 seconds to shred a butt.

[cor88b]

Would you guys brush mustard on the shoulder before covering it in the jans or do you think it was fine?  Whats the benefit?

You could try molasses for a more pronounced bark.  Peel the bark off after it has finished cooking and then chop it up and add back to the pulled pork.  I use a Roman Pork Puller. It takes maybe 30 seconds to shred a butt.

I never thought about peeling the bark off first.  I will try that next time.

[Pachanga]

Ditto or Tritto or Quatro to the leave it in the Bradley camp.  Finsih it like a pro.

The Bradley is a close cousin to the big iron vertical smokers many Texas Barbeque joints use but in a small footprint.  It replicates many of the features an old friend of mine once used in his regionally famous joint.  Once I had that epiphany, everything else fell into place for this little miracle of a smoker. 

Leave it in the Bradley and enjoy the outcome.

Good luck and slow smoking,

Pachanga