Got it for deer jerky and Boston butts

[vaoutfitter]

New member but experienced smoker:

Just got my BS six rack a couple of weeks ago and have done Boston butts twice, baby back ribs once, and am on my second delivery of delicious deer jerky.  With the butts, I rubbed them well with Emerils original essence rub (bought it at Sam's Club....great price) and let sit overnight.  Then on the cooker for 26 hours, starting with 5 hours hickory at 200, then bump up the temp to 210 after smoking, then up to 230 for the last 3 hours.  After that do the good ol FTC deal for at least 1.5 hours. A remote temperature gauge (Maverick, with both meat and inside temp probes) does great on the meat temp but is kinda worthless for inside temps......ya just gotta wing it with those but the temperature meter on the cooker seems to work just fine for me. Meat temp was 187 when I removed the butts. I liberally sprayed the meat with apple juice several times. 11 pounds of butt yielded 7 pounds of mouthwatering pulled pork. Our Doberman just loved the bone and leftovers. The meat was really too easy to pull and I was amazed at how it turned out. Simply outstanding! ;D

I have had great success freezing my previously smoked products in Food Saver bags.....the stuff just lasts forever. I used to use a huge 550 gal cooker with a firebox on the front for the smoke and heat but it just was difficult to regulate the heat and the smoke put a nasty finish on anything on the racks.  This thing was so big I could do sixteen 13 lb turkeys, even did two hogs one time, and a full calf on my son's wedding. Clean up of that huge monster was a bitch.  Great for big ass parties but not good for lighter fare which the BS does greatly and is much easier to use and clean. ;)

The baby back ribs ended up too dry (still edible though and nicely smoked with hickory) since I did not remove them after smoking and put them in foil.  The cooker instructions say not to use foil on the inside.  What's the deal with that? :'(

Now for the deer jerky. 10 pounds of 1/4 inch slices marinated in A1, Worchestershire, Teriyaki, wine, soy sauce, a little molassas and honey, with herbs like fennel, sage, and other good stuff my wife concocts.  This will do four sets of 4 racks of jerky....by the way, the non-stick racks by Bradley really are great.  If you have ever used a dehydrater you know cleaning the plastic grates are a bitch. Just a touch of habenero sauce (and I DO mean a touch) for some heat. I used a combo of apple and mesquite pucks to smoke for 2.3 hours at 170 then upped the temp to 200 for the next  5.6 hours.  I brought the non-stick racks in, just turned them over, and the jerky virtually fell right off. Now the smoke taste was a little strong but I and my friends like that.  The jerky was award winning in my humble opinion. We have already harvested several deer during archery season and with muzzleloading starting this Saturday I am going to be putting the BS to the test! With me, 2 sons, and grandson hunting and friends giving us deer they don't want to mess with, we will be in for some big time deer butchery. :-*

Thanks to Bradley for a great product.  I just hope the unit will put up with the abuse I plan on giving it! The oven timer is somewhat limited by only allowing 9 hrs 40 min of timing but I don't mind checking the stuff and resetting the timer anyway. The forum here has provided me with a bunch of good tips so I will be visiting a lot!! :D

VA Outfitter

[boxertrio]

Welcome aboard VA.  I foil my ribs in the Bradley (guess I should have read the instructions  ;D) with no problems. 

As for abuse, I have abused the heck out of mine for over a year now without a single problem.  We have a member here that packs his around in the back of a 5th wheel year round.

I've feed  up to 20 people out of the Bradley, but I too have a 500 gal pit for competition smoking, but It is a pain to fire up for small groups as you stated.

Check out this link for some awesome recipes that the members of this forum have posted http://susan.rminor.com/forums/forumdisplay.php?f=180

Experienced Q'ers are great to have around, don't be a stranger