Bradley and Traeger and two Boston Butts

classicrockgriller · September 30, 2009, 07:02:09 AM

The Traeger Butts got pulled and FtC at 2:00 in the morning. The Bradley hit at 6:00.
There is always a learning curve in using a new smoker/grill/girlfriend/etc. So I can't blame
it on the Traeger but the butt didn't pull after a 4 hr FTC. It did have a nice smoke ring. I
just had to chop some of it. bummer

KyNola · September 30, 2009, 07:15:32 AM

CRG,
I'm blaming it not pulling so well on the pig that butt came off of. I have done several butts in the Traeger and everyone of them has nearly fallen apart trying to get them off the Traeger rack. Sounds like that pig didn't want to give it up! ;)

KyNola

NePaSmoKer · September 30, 2009, 07:22:53 AM

I never FTC the butts out of my Traeger. I pull them out when they get an IT of 190-210*. the meat just comes right off and pulls with minimal effort. The bone pulls right from the meat.

nepas

classicrockgriller · September 30, 2009, 07:52:59 AM

I'm sure it's the inexperience on my part. I didn't wait till 210, they were pulled at 190.

I was hoping for something like what I got when I tried to remove the butt from the bradley.

classicrockgriller · September 30, 2009, 09:04:23 AM

After FTC I kinda shoved everything back together to take a picture.

During the pulling

Pan full of juicy "pulled" pork

Hopefull Romantic · September 30, 2009, 10:26:13 AM

CRG these butt look like they are coming along very nicely.

HR

classicrockgriller · October 01, 2009, 04:00:29 AM

good luck on yours HR

OU812 · October 01, 2009, 03:20:39 PM

Yummy

You did your self good CRG they all look tasty

dbrown1 · October 02, 2009, 08:23:38 AM

Butt looks great, that is next on my "to smoke" list.

classicrockgriller · October 02, 2009, 08:28:30 AM

Here are the pics of the picnic that was cooked on the traeger

Deflated · November 04, 2009, 12:13:59 PM

Did you notice any taste difference between the two butts?

classicrockgriller · November 04, 2009, 12:24:09 PM

Deflated, I didn't. I have been doing alot of reading on the Traeger and I would do the Traeger different next time I cook one in it.

I am very happy with the butts from the Bradley, almost can't miss. The Traeger spikes a little more but I love it. Next time I will put it on 225 and forget it.

Deflated · November 04, 2009, 12:30:16 PM

That's the answer I was hoping to hear. I'm still working up the funds to buy a Traeger and don't want to be disappointed by the lack of smoke flavor. I love how everything tastes when it comes out of the Bradley and I want to be sure that I'm going to love the flavor of the food out of the Traeger just as much.

KyNola · November 04, 2009, 12:35:22 PM

Deflated,
I too own a Traeger. For things "low and slow" temp cooking such as 200-225 degrees on the Traeger, you get plenty of smoke. I invested in the digital controller. If you buy a Traeger, spend the extra cash for the digital controller. If you set it to the "smoke" setting, it is going to run somewhere around 180-200 with lots of smoke the entire time. Set it at 225, you still have lots of smoke, just not quite as much as the "smoke" setting gives you. Even at higher temp you still get a kiss of wood taste as you truly are cooking over wood the entire time.

Love my Bradley and love my Treager just as much. They're both great.

KyNola

classicrockgriller · November 04, 2009, 12:44:22 PM

KyNola has the 225 thermo and I have the 180 thermo, my smoke setting only rises to about 150, but my next setting is the 180 (Which is the temp for the smoke setting on the 225 thermo), plus you can adjust the p setting to get your temp closer to the control dials.

Like everybody has stated they compliment each other very nice. Sometimes it a hard decision on which one to smoke on. The cost of operation is very close.

Bradley and Traeger and two Boston Butts

NePaSmoKer