Three monster Pork Butts

[McSmokin]

Just loaded up 3 -10 pound bone in Pork Butts for pulled pork semi's at the mother in laws wedding.  I have had them rubbed down in the fridge for the last 36hrs in a Kansas City Rub variation of my on creation.  One of the Butts is so big it touches the rack above it. I can't do much about it as I have bricks on the very top rack, oh well its just touching with a little shrinkage it will be clear.  I figure this is going to take a full 24 hr smoke.  I plan on smoking for at least 12-15 hrs Mesquite  as I like a lot of smoke flavor and I find you get a better bark.
Not using any water in the bowl I find the smoker just works better with out it,  I will add water later on or if I notice to much grease piling up in there so I don't have a fire.  I'm going to let it do its thing for at least six hours before I rotate racks and maybe give a little apple juice spritz.  If any body has any suggestions or thoughts I would love to hear from you.  I have been taking pictures and I will post them soon along with all the picture I have from the last 5 years.   When there done I'm going to FTC for around 6 hours then pull.  I was also thinking about doing up some home made sauces so I would love some ideas for that I have seen some good ones on the forum.


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[Wildcat]

Not sure what temp your smoking at, but you may find it takes longer than 24 hours. It takes me 24 to 30 hours to do 2 butts at 210 degrees F.

I would not go without water in the bowl when doing greasy things like butts. The water extinguishes the wood pucks first of all and there have been cases of fires in situations where there was no water to catch the grease. Biggest issue is to make sure no grease runs down the back of the cabinet (or the left side) where it can ignite on the two heat sources.

[DisplacedCoonass]

I recently used this one for a potluck at work.  Everyone liked it over the traditional sauce and vinegar sauce I made as well.  I omitted the tomato paste and added 1/2 large grated onion sweated out.

http://www.amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html

[KyNola]

McSmokin,
You are asking for a fire in your Bradley. 12-15 hours of mesquite smoke(that's a whole other story)  with no water in the bowl is going to produce 36-45 smoldering pucks in the bottom of your Bradley where all of the pork fat is going to land.

It's your Bradley, your pork butts and your mother in law's wedding so do what you wish.  Do me one favor though.  Please place a fire extinguisher near your Bradley and have your local fire department on speed dial.

Don't take my word for it though.

Look here:  http://forum.bradleysmoker.com/index.php?topic=19808.0

[Habanero Smoker]

Hi McSmokin,
Welcome to the forum.

I don't know how much experience you have with the Bradley, but besides the other advice, I would not use 12 hours of any smoke with the Bradley. Most of use find, that with butts 4 hours is enough; especially with mesquite.

Here is another good sauce for pulled pork. I use it as a base to flavor the pork, adding 1 to 2 cups per butt; depending on how large the butts are. Then serve more of the sauce on the side with other sauces to satisfy any crowd.
Vaunted Vinegar Sauce.

I like it because it doesn't have too many seasonings in it, so the pork flavor is not masked. If you have Nakano Rice Vinegar in your area, use that instead of cider vinegar.

[OU812]

Just my 2 cents;

I want to catch as much of the drippings before they get any where close to the heat source.



After the smoke (4 hr Hickory) I dump the spent pucks fill the water bowl and place a foil pan full of 50/50 beer and water then dont open the door till the meat stalls.

Then check every thing and add more liquid to the pans, dont want the big one to go dry.

Some times at this point I will add another 4 hr smoke.

I save my drippings and de-fat then you have some killer pork stock.

[ghost9mm]

McSmokin,
You are asking for a fire in your Bradley. 12-15 hours of mesquite smoke(that's a whole other story)  with no water in the bowl is going to produce 36-45 smoldering pucks in the bottom of your Bradley where all of the pork fat is going to land.

It's your Bradley, your pork butts and your mother in law's wedding so do what you wish.  Do me one favor though.  Please place a fire extinguisher near your Bradley and have your local fire department on speed dial.

Don't take my word for it though.

Look here:  http://forum.bradleysmoker.com/index.php?topic=19808.0

X2

[OldHickory]

KyNola said it and OU812 has given you the solution.  Good Luck.

[McSmokin]

Thanks for your concern and the recipes, 20 hrs into the smoke and the house is still standing.  Butts look great sitting at 139 146 and 159 degrees smoker at 227.  Smoked for 6 hrs emptied the ashes filled the bowl and a tinfoil tray with water (I prefer to add beer to the finished product as I stuff my face),  and let the Bradley do its thing.  I also gave the butts a spritz at this time.  I should mention this is the midnight snack and next day comfort food thus giving me  35 hrs to get these suckers done.