How about some porn!

[Chili Head]

Food porn that is!! ;)

I put in my first butt for pulled pork today at 2pm..only a small 5 pounder but she sure is a pretty butt.



Slathered her up with CYM and rubed her down with some Jans rub and then dusted her off with some meat smack.

It's now 8:30pm and she's already up to a hot 165°. I think she's stalling waiting for something, she's just sitting there being hot at 165° for the past 30 minutes or so and the bradley is holding steady at 220° with the outside temp in the high 20's. I'll be changing the water pan as soon as the water boils, I'll snap a picture of her when I open the door.

[classicrockgriller]

might want to bump the temp some
they can stall for 2 to 3 hours.
make sure u ftc

[Chili Head]

I bumped the temp up to 270° classicrockgriller. That should keep the temp at or around 250° in the bradley. Do you think that will be high enough?
Also to get the nice dark bark do I need to spritz it?   

[ronbeaux]

Just let it ride. I do pork butts at 250 to 270 all the time. Looks like you have plenty of rub for the bark so don't spritz and leave the door shut until it get to 195 or so.

[Tenpoint5]

Looking good so far

[KyNola]

Yep, that baby's on cruise control now.  Just let 'er go to 195 like Ron said.

[TestRocket]

Is it done yet? Is it? Is it?  ;D

[Chili Head]

It's Done !!! Finally!!  ;D
Pulled it at 190 around 4:30 am. Good thing I live on vampire time  :D ;)





Lastnight it got down into the mid 20's and the bradley sits outside in the screened porch. The highest temp I saw was 240 and that was when the butt hit 190. 165 butt / 220 bradley was the highest it got durning the stall and both cabinet and butt temps climbed together from there. I think for a good carmelizaton I needed to get up to 250 on the smoker. The rub was still grainy on some of it which makes me wonder if I used too much. I ftc'd for several hours and it turned out good..but not great. I used oak for three hours..not enough smoke i dont think..when the OG gets home I'll get a second opinion but I can't really taste much smoke at all on it.

I would rate my first butt attempt a solid C+  :)

I think I'm going to buy one of those flat bed lawn wagons with the big tires to wheel the bradley around on. In the winter I can roll the smoke outside and then wheel the sucker into the garage to finish. I have no doubt it can reach temps into the high 200's in there.  

[Brisket Lover]

Looks great!

I dont think I have ever gone above 230 on a butt or brisket.  Mine take 20-30 hours though.

[DTAggie]

You did good getting that cabinet temp with the outside temp you were facing.  In first looking at the butt before you put in the smoker, it appeared to me you had a tad bit too much rub on it.  I like around 6 hours of smoke on my butt and brisket.  I would also take that IT up to around 200*

[FLBentRider]

Looks good - you don't need 250F for good bark, at least I don't.

More smoke is ok - I use 4 hours, but if you bag it up and put it in the fridge overnight after you pull/shred it, the smoke from the bark will mingle with the interior meat.


I take butts to 190-200F most of the time 195F.

[Chili Head]

It looks like I may have pulled it out a couple hours early. I'll take the next one to 195-200 with 4 hours of smoke. Looks like I'm going to SAMs to look at butts tonight.

[SouthernSmoked]

Nice job CH,

I too will bring my butts to around 195F and then FTC for 3-4 hours.

[jiggerjams]

Looks dyno to me!! Way to go CH.

[Tenpoint5]

With the but pulled and all mixed up like that an over night in the fridge will do wonders as the smoke and flavors will all mix in nicely. It sure looks like you pulled it at the right time to me