This little piggy went to market...

[squirtthecat]

And this little piggy came to my home - and spent 22 hours in the Bradley.

[smokeitall]

WOW that looks like it turned out great. 
SIA

[Tenpoint5]

Looks Good. Just wondering though in your picture on the lower right corner of your Butt. It looks like there is a semi shiny black spot, about the size of a quarter. It might just be me seeing things but if you did have one of them Black spots. That is a clear indication that you had a lot of moisture in your Bradley and you didn't have the vent opened up enough. Which caused condensation to build and drip creosote on your Butt, which tastes really really nasty if you happen to get that piece. Reason I say that is it appears that you didn't wrap in foil during the cook. A lot of folks just starting out think "well the smoke aint rolling so I will close the vent and keep more of the heat in". Which is in fact the wrong thing to do, and leads to black spots on your meat.
If it wasn't there that's great I just gave some helpful info to someone.

[squirtthecat]

Yeah, I see that too in the pic, but I thought it might be artifact,  I had the vent wide open all night. 

Here it is again after 2 hours FTC. 



Huh...   Same 'wet spot'.

The temps dropped and the wind picked up last night, so I closed the doors (90%) on my little 'Smoke Shed' - perhaps we did have some moisture build-up??   I had the vent open, and a fan blowing above it to evacuate any smoke/etc.

That top was all fat, so I just scraped it right off before I pulled it.   What we've had so far (including my nibbling) was all good.  I guess I got lucky, or we haven't found that bit of nastiness yet.


So, would you recommend completely wrapping in foil for the 'long haul cook' after the smoke ends?

[Caneyscud]

So, would you recommend completely wrapping in foil for the 'long haul cook' after the smoke ends?

Foiling is used by lots of smokers and gives up a great product.  Not the only way, but a good way of getting moist pulled meat. 

[Tenpoint5]

So, would you recommend completely wrapping in foil for the 'long haul cook' after the smoke ends?

Looks like it turned out great just the way you did it. You gotta do what works for you. After seeing the second picture it could just be a spot that the fat was bubbling up through and was just more moisture there. I am like Caney said one that does wrap in foil to get a moister end result.

[NePaSmoKer]

MMMMMMM MMMMMMMM

PIGGGY PIGGGY

Looks fantastic Chris.

Hey sorry i missed your call the other night. My wife was saying see there carry yer phone with ya.

nepas

[Hopefull Romantic]

Man O Man O Man the pig looks soooooooo good Squirt, and
Man O Man O Man only  10.5 could spot such a spot.

Good for the both of you on both counts.

HR

[Tenpoint5]

Man O Man O Man the pig looks soooooooo good Squirt, and
Man O Man O Man only  10.5 could spot such a spot.

Good for the both of you on both counts.

HR

HR, I print books for a living. So that's what I do look for imperfections in the print or in the pictures. Then adjust the color or registration to try and make it perfect. Just a habit to notice the little things. Besides I was once a newbie at this game as well and it might have happened to me.

[Hopefull Romantic]

Tenpoint5,

I said what I said in all humilty and respect and believe my friend it takes one to know one. I drive my wife crazy as I pick out the imperfections and mistakes in movies. As a matter of fact I was once considered the only one who ever found the only fault in Casa Blanca.

I love an old French Saying; "Vous etes un homme a lequelle je leve le chapeau" and that is what you are 10.5, A man to whom I take my hat off.

HR

[FLBentRider]

You have a nice looking butt there.

[mikecorn.1]

You have a nice looking butt there.

really nice looking butt.  ;D

[squirtthecat]

And it is tasty, too...    Just snacked on some cold during a lawn mowing break.

I think I'm going to try to mix up some of Nepas' (I think it is his) Carolina Mustard Sauce tonight..

[OU812]

Nice job squirt

Foil or not to foil that is the question

[rdevous]

 
Squirt...that looks awesome....how many hours of the 22 were "smoke on"?  What did you use for the rub?  I plan on doing a butt soon and thinking of alternating apple and hickory pucks during the smoke segment.

10.5...Once again you came through with great advice.  Keep talking....we're listening!

Ray