pork butt

mez · August 24, 2011, 08:45:54 AM

I'm smoking a pork butt this weekend and was gonna use jan's rub and CT on it.I was wondering if anyone has used this combo on a butt before and how it came out?

classicrockgriller · August 24, 2011, 08:48:01 AM

That is a great combo for butts. It has been used a bunch and everyone loves it.

mez · August 26, 2011, 01:55:07 PM

ok I got some more questions.Where do you put the drip tray to catch the juices the bottom rack?And how much time should i give for a 7.5 lb butt?And do I add beer to the drip tray or add later?Thanks for the help I'm still new to this.

ghost9mm · August 26, 2011, 02:00:29 PM

mez... you are really gonna like that butt with that combo...yummm

Chili Head · August 26, 2011, 02:13:16 PM

Yep that's a great combo!

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classicrockgriller · August 26, 2011, 03:22:14 PM

Move your Butt up to like the third rack place from the bottom

and put your drippings catch pan on the next rack place down.

Make sure it has liquids in it.

Are you using a PID?

mez · August 26, 2011, 03:48:49 PM

I don't think I'm useing a PID but I don't know what that is.Still a newbie.

squirtthecat · August 26, 2011, 03:49:53 PM

Make sure your catch pan is centered under the meat. If you jam it all the way against the back wall, you'll block some of the heat and it might extend your cooking time significantly..

What I'm saying is to allow some air/heat flow around the pan.

mikecorn.1 · August 26, 2011, 04:36:53 PM

Quote from: mez on August 26, 2011, 03:48:49 PM
I don't think I'm useing a PID but I don't know what that is.Still a newbie.

Auber pid. Hooks ip to the smoker and keeps the temp at plus or minus 1' accurately. The bradley thermometer is not all that accurate. You can also program the pid to 6 different stages. Its a nice toy. Got a two probe pid recently.

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mez · August 26, 2011, 07:00:21 PM

So its been in the smoker for 3 1/2 hrs and the cabinet temp wont budge much over 150 should i be concerned?

hal4uk · August 26, 2011, 07:03:13 PM

Butt was probably COLD... Leave the door SHUT till more help comes along...

classicrockgriller · August 26, 2011, 07:08:54 PM

Quote from: mez on August 26, 2011, 07:00:21 PM
So its been in the smoker for 3 1/2 hrs and the cabinet temp wont budge much over 150 should i be concerned?

Look and see if your element is glowing RED!

mikecorn.1 · August 26, 2011, 07:16:21 PM

If it doesn't get up any higher and you have all the smoke you want in it, you can always finish it off inside the house so you can trouble shoot the Bradley. Make sure your connections are tight in the back of the smoke generator and tower.

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mez · August 26, 2011, 07:50:12 PM

Well I finaly opened the door and the heating element isn't working.Any reason why I cant cook it in a slow cooker?And is this a common proplem with the bradley?Mine is only 5 months old and hasnt evev been used 10 times.

classicrockgriller · August 26, 2011, 07:52:06 PM

Quote from: mez on August 26, 2011, 07:50:12 PM
Well I finaly opened the door and the heating element isn't working.Any reason why I cant cook it in a slow cooker?And is this a common proplem with the bradley?Mine is only 5 months old and hasnt evev been used 10 times.

They did have a rash of bad elements. Sad, but true.

Take that out of the Bradley and put it in the oven at 225*

pork butt

squirtthecat