My first butt

FLBentRider · June 01, 2009, 09:07:47 AM

Ditto here, 18-24 hours.

JimmyDreams · June 01, 2009, 10:57:42 AM

What does everyone put under their butts when smoking? The Bradley manual says not to put foil or anything. I don't have a pan that would fit the shelf, so my butt is just sitting on the wire racks. I would think that the drippings sizzling on the drip-pan would add to the flavor, but then again, maybe letting the meat cook sitting in it's own juices is better.

Suggestions?

Wildcat · June 01, 2009, 11:05:51 AM

Wire racks with high temp screens make clean up easier.

Tenpoint5 · June 01, 2009, 11:09:57 AM

The Bradley suggestion is so that you don't completely cover the rack with foil which would prevent the smoke from rising out of the smoker thus doing bad things to your Smoke Generator. I use the Texas crutch with my butts. I leave the butts on the rack and let the smoke roll until I get an IT of 145* then I wrap the butt in foil with a splash of Apple/Raspberry juice. Put the wrapped butt back in the smoker until I get an IT of 208* I run my IT higher than most, just the way I do it. Then you can FTC or I towel on the counter for an hour then break the seal on the foil and let set for another 20-30 mins. Then pull with the bear claws. Or you can use some thin cotton gloves under some rubber gloves.

Stargazer · June 01, 2009, 11:41:30 AM

Hey JD, listen to these guys on here.

I haven't wrapped my butts yet, I love that idea and going to do this. I like the idea of splashing with apple juice after the wrap. I'll probably experiment with this next pulled pork I do.

But what I been doing for now to avoid the mess was spray my wire racks and drip tray down real good with Pam or some kind of food spray. Makes clean up a whole lot easier for me.

18 to 24 hours is about what I do now to. When I first got to this forum and using my old bullet smoker I would do butts in about 8 hours. Never could understand why they were still so tough had to slice the pork with a knife.

This forum is like a BBQ Meat university. I still didn't understand why the plateau but was recommended the method of keeping the meat in and let it rest and not touch the heat while letting it do its work. Worked like magic and my butts may of take longer then before, but my goodness, as tender and moist as could be. Same with my rope sausage too because they also hit a plateau. :)

Thanks for the break down on the explanation guys, this helps to understand why now.

Although I'm still gonna use it for a dual purpose with my Sam Adams 8)

FLBentRider · June 01, 2009, 11:46:55 AM

I use a high temp screen and a rack.

Then a foil wrap and into the oven.

I used to finish in the Bradley without foil, but there is less mess on the V tray, AND --- it frees up the smoker for the next load.

JimmyDreams · June 01, 2009, 12:18:01 PM

Thanks for all the suggestions. I think I'll get a couple of the screen for next time, but for now, I'll morph all the suggestions into a game plan and see how she comes out. I think for this one, once the smoke stops, then I'l wrap it in foil with some apple juice, then finish in the Bradley before FTCing.

I'm a very technical guy, and while that doesn't lend itself to smoking much, the little things that get dropped over time are where most of my questions come from. This is indeed BBQ University, and a lot of you are Professors. Just remember that some of us freshman need to be told the absolute basics from time to time. I don't like to 'wing it' until I have some experience. :P

Halen · June 02, 2009, 09:32:41 AM

So its OK to wrap the butt in foil and put foil in the bradley? I thought I read somewhere where you are not supposed to put foil in the bradley?

Chris

lumpy · June 02, 2009, 09:44:14 AM

If your going to foil it, may as well throw it in the oven.

Lumpy

JimmyDreams · June 02, 2009, 10:11:49 AM

Quote from: lumpy on June 02, 2009, 09:44:14 AM
If your going to foil it, may as well throw it in the oven.

Lumpy

Well, after you're done smoking, the BS basically IS just an oven.

I foiled mine after about 5 hours, and it came out wonderful (pics to follow, I'm at work right now). If you foil, though, you reduce the bark (I'm guessing).

JimmyDreams · June 02, 2009, 04:45:44 PM

Ok, here are the results of my first smoke.

This is a Cornish Game hen that I stuck in the smoker at the last second. Smoked it for about 3 hours ( a little too long, I think), then roasted for 1.5 hours more. No thermometer, so just guessed at when it was done. Added a side of NePaSmoker's Grapette Soda BBQ Sauce.

The same Cornish Game Hen 5 minutes later! :o The skin was too tough to eat, but I didn't use ANY seasoning or anything....right from the fridge (still half frozen) and into the BS.

The pork butt after 4 hours of smoke and total of 8.5 hours cooking at 210*. After about 5 hours, I wrapped in foil and applied some apple juice. After the IT got to 182* I towel wrapped it and put in in a cooler for 2 hours. (Why 182*? I was setting the timer at 180 and overshot it. :P)

Shredded and ready for eats. (MAN, my fingers were tired after shredding it, and it was a LITTLE butt!) ;D Taste rating, with BBQ sauce: 7.5. But it's a GREAT place to start from!

What worked and what didn't:

I didn't let the butt warm up enough to room temp before smoking. IT was 46 when I started the smoke.
Next one will be larger, and I won't use foil until ready to FTC.
I'll use more rub next time. The flavor was there, but I was a LITTLE stingy putting it on. I think maybe a nice, thick wet layer will do nicely.

Can't wait for this weekend so I can try some ribs. Or some sausages. Or maybe some peppers. Or fish. Or..... ;D

westexasmoker · June 02, 2009, 05:04:12 PM

I believe we have another convert to the fourm! Looking good there JD! Just make sure and use mesquite! ;D

C

Caneyscud · June 03, 2009, 06:22:16 AM

Even though beef rules at my house - I could eat that. Looking good there JimmyD! Great job on both. And take WTS's advice - use more mesquites - It's the Other Wood!

Oh, and I don't know about the square plate and square bowl - they are......umm.....errr....too.....too.....pretty! You must ask yourself - does pretty go with barbecue?? :D ;D

JimmyDreams · June 03, 2009, 12:15:20 PM

Quote from: Caneyscud on June 03, 2009, 06:22:16 AM
Even though beef rules at my house - I could eat that. Looking good there JimmyD! Great job on both. And take WTS's advice - use more mesquites - It's the Other Wood!

Oh, and I don't know about the square plate and square bowl - they are......umm.....errr....too.....too.....pretty! You must ask yourself - does pretty go with barbecue?? :D ;D

Mesquite is coming. Wasn't in my sampler box. ??? Got some tips from Chez Bubba this morning for my next butt. Then on to ribs and whatever else I can fit in my BS. Does anyone know the proper length of time to smoke a toy poodle? I'm just askin'......

As for the plate and bowl.....not my idea. I am a victim!! ;D

Wildcat · June 03, 2009, 02:46:23 PM

Chez? Have not heard from him in a long time!