Auber PID profile for first Butt

[RAF128]

Meat went on at 8pm, and it is now almost 11:30pm.  The IT is now 128.  Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep.  I hope it doesn't finish cooking before I wake up.  128 degrees came quick.

I had the same concern a while back.   Initially temp went up fast and was concerned that it might finish before morning.   Caused a sleepless night.   Don't worry.   All should be just fine.

[OTB]

Got up at 8am to check on it.  When I opened the front door to go out side (still half asleep) the first thought I had was that a neighbor must be cooking a load of bacon.  Then remembered that I had smoked with apple/maple and it was the pork butt I was smelling.   :)

Cabinet temp holding steady at 210, IT of meat still at 156.  Filled the water pan again, and went back to sleep for a while.

I LOVE MY BRADLEY SMOKER AND PID!!!  To be able to program it for all the steps, and just go to bed, how easy can it be.  I didn't lose any sleep over it.

Now time to do my regular Saturday stuff and see when it finishes.  Will FTC once it hits 193 and leave it till dinner at 7.  At this rate I am thinking it should be done some time around 2 or 3 this afternoon.

Thanks for everybodys help.  I will take pics when I take it out and when I pull it.

[BuyLowSellHigh]

Meat went on at 8pm, and it is now almost 11:30pm.  The IT is now 128.  Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep.  I hope it doesn't finish cooking before I wake up.  128 degrees came quick.

I had the same concern a while back.  Initially temp went up fast and was concerned that it might finish before morning.  Caused a sleepless night.   Don't worry.  All should be just fine.

Yep, I did the same on my first butt on the Bradley - freaked, dialed tower temp back to 210, watched and watched, next morning up to maybe 150, dialed it back up.  Whole thing took 22 hours probably because I freaked.  Gotta have faith -- all will be well.

[OTB]

While I am waiting for this to finish...start planning on how to serve it.  What is your favorite way?  And what is your favorite sauce.

I am thinking to skip the bun/sandwich thing, just pull it and serve with some cole slaw on the side and maybe some beans and rice.  I was going to have some sweet baby rays bbq sauce on the side and also make some Vaunted Vinegar Sauce. 

What do you guys recommend?

[KevinG]

Butts and beans are always good in my book, but I've been a huge fan of the sammies since I can remember.

[BuyLowSellHigh]

Right after the pull I prefer it straight and get my sandwiches later.  On pulled pork I prefer a sauce that provides some balance against the richness and natural sweetness so I stay away from the sweet goopy stuff.  My personal favorite on pulled pork is here. I strain it to take out the chunkies.  You can see it further up in that thread.

[FLBentRider]

IF you need sauce - try it without first, and serve on the side!

When I sauce, I like Vaunted Vinegar on Pulled pork
http://www.susanminor.org/forums/showthread.php?124-Vaunted-Vinegar-Sauce-For-Pulled-Pork&p=146#post146

**************************************************
Vaunted Vinegar Sauce Ingredients:

    * 1 cup Cider Vinegar
    * 1 Tbsp. Brown Sugar
    * 1 tsp. Kosher Salt
    * 1/2 tsp. Black pepper, fresh cracked
    * 1/2 tsp. Red Pepper Flakes

Directions:

   1. Place all ingredients in a small sauce pan.
   2. Bring to a boil, and then simmer for 5-10 minutes.
   3. Let cool, and season pork to taste.

**************************************************
(I make this up 2 quarts at a time)

I would avoid commercial sauces that have "smoke flavor" - I have found that the smoke flavor will clash with the real smoke flavor of your food.

[OTB]

Thanks for the info.  I will definatly make the Vaunted Vinegar Sauce (outside on a portable stove so I don't stink up house).

Will not get the sweet baby rays...

But am torn on which other sauce to make.  The three way sauce looks great.  I was also thinking of making the balsamic sauce from this thread.
http://www.susanminor.org/forums/showthread.php?88-Pulled-Pork

anyone make the balsamic sauce?

[FLBentRider]

Thanks for the info.  I will definatly make the Vaunted Vinegar Sauce (outside on a portable stove so I don't stink up house).

Will not get the sweet baby rays...

But am torn on which other sauce to make.  The three way sauce looks great.  I was also thinking of making the balsamic sauce from this thread.
http://www.susanminor.org/forums/showthread.php?88-Pulled-Pork

anyone make the balsamic sauce?

If you're only making up a single batch of the Vaunted Vinegar, it's not too bad, makes my family hungry. Now when I brought two quarts of the stuff to a boil, it was kinda strong and send the Mrs. running from the kitchen.  :o

I have not tried the balsamic, it looks a little on the sweet side with the sugar and honey.

[OTB]

Think I will just stay true to the pork.  I am only going to serve Vaunted Vinegar on the side.  Will add some apple juice when I FTC it.....that is if I even have time to FTC it.  Not even sure if it will be ready by dinner time.  Going on 2pm here, so 18 hours in and still only at 167*.

[FLBentRider]

Sounds like you are in the "stall" stage. Have patience.

If you are pressed up against dinner time, try to get to at least 185F.

[BuyLowSellHigh]

Bumping the temp up to 240 won't hurt anything and may speed it up just a tad.

[OTB]

Bumping the temp up to 240 won't hurt anything and may speed it up just a tad.

With the dual probe PID, can you increase the temp of the current step without shutting it off and reprogramming it?

[BuyLowSellHigh]

Yep - just hit Set and keep going until you get to your current step then hit +/- as desired , then step via Set through to the end.

[OTB]

Thanks.  I bumped the temp up to 230*.  The meat temp is currently at 170*