Boston Butt tonight

[AlamanceNC]

Well, this is the second time I've been able to use the Bradley. First time was ribs and a pork tenderloin a few weeks ago. Turned out fabulous. Tonight an 8lb Boston Butt will make it's way into the smoker at around 9-10pm. I'm "thinking" somewhere around 12-15 hours in the smoker. 3-4 hours of good smoke.....maybe pecan? What does everyone recommend? I've used pecan on the charcoal before and really liked it. How about apple?

Anyhow, it's been in the fridge since around 3pm or so injected with Scotts ....rubbed down with mustard and a homemade dry rub. I'll sit it out around 8 or so while I prep the smoker.

[FLBentRider]

Pecan, Apple both good on Pork.

I use Hickory most of the time, But I've also used Oak.

[AlamanceNC]

Does anyone place their butts in cake pans on the rack? Seems  like there's going to be quite a bit of cleanup after all this fat drips.

[classicrockgriller]

personally i don't, but you could.

i would wait till the smoke is over.

[FLBentRider]

Does anyone place their butts in cake pans on the rack? Seems  like there's going to be quite a bit of cleanup after all this fat drips.

I don't either, but if you do, maybe put it on the rack below the butt.

[SouthernSmoked]

Does anyone place their butts in cake pans on the rack? Seems  like there's going to be quite a bit of cleanup after all this fat drips.

I don't either, but if you do, maybe put it on the rack below the butt.

I personally don't but this suggestion may work for you if your worried about the cleanup.

[AlamanceNC]

Running behind schedule about an hour.......got to drinking a few cold ones out in the country. Got back at 9pm (instead of 8).....butt went on at 10pm (instead of 9)......anyhow......decided on 4 hours of Alder.....we shall see. I know one thing.....my neighborhood is smelling GOOOOOOOD about right now.  ;)

[DTAggie]

Making the neighbors jealous

[kinyo]

I smoke butts with a mix of apple & hickory. I really like that mix!

[AlamanceNC]

Well here we are....it's a 11:15am. IT is at 171 nearly 13 hours later. Smoker Temp is at 225. After 4 hours of smoking the IT had reached 137. I thought that was a little slow myself. Anyhow, I emptied the spent pucks and refilled with a mixture of apple juice and water boiling. Closed door and decided I'd bump the temp slider back just a bit because I had consumed a few cold beverages over the course of the night and didn't want this thing spiking on me. So 2am IT is 137*....I get up at 6:30am go outside and the smoker is sitting at 202* and the IT is 145*.....reckon this piece hung around in the "danger zone" too long? I bumped the temp slider over a bit and laid back down. So here it is now 13 hours into the smoke and my IT is now 171*. I'm figuring I'm on the last 2 hours or so of this butt.

[FLBentRider]

Your butt is fine.

The danger zone refers more to the exterior of the meat, which has been over 140F for a while, plus the smoke will help.

Your patience will be rewarded.

[AlamanceNC]

10-4 thanks for the quick response.

[AlamanceNC]

FTC for awhile.......should I feel guilty for eating the few pieces of bark that stuck to the rack?  ;D
Bottom line.....14 hours and 34 mins total time. 4 hours of smoke. Cake pan in the bottom with 50/50 water and apple juice.

[GusRobin]

FTC for awhile.......should I feel guilty for eating the few pieces of bark that stuck to the rack?  

Call it a Quality Control check.

[FLBentRider]

should I feel guilty for eating the few pieces of bark that stuck to the rack?  ;D

That is the "cooks portion"

Nice looking butt.