Big ol butt oh yeah!

Rad Rich · February 23, 2013, 08:22:03 AM

Hey guys,
Did those short ribs last weekend, doing a big ol butt this weekend. I have a buddy that owns a meat company and he gave me this one last night. Cut from the pig yesterday morning. I have had my Bradley for about 3 years and have still not done any mods to it. I did get a cabinet and insulate it. Thought I'd show a few pics. Gonna smoke for 7 hours and then cook it to 200. I love pulled pork.

The cabinet really helps me hold temps I have a 11 pound butt in there and it's only been in about 35 mins the temp on the door says 210. You know that means I'm probably up at 225. I normally put a second thermometer on the lowest rack. Gonna take out at 180 and put in pan with a little Apple juice red hot and cider vinegar. Mix up a batch of sauce then on onion rolls with a bit of slaw. Summertime in February .

SmokinSignals · February 23, 2013, 10:05:41 AM

Awesome, I`m on the way!

Rad Rich · February 23, 2013, 06:26:37 PM

8:30 up to 180. Gonna pull and put in a pan with some juice tanks it out at 200.

STLstyle · February 23, 2013, 06:43:28 PM

Lookin real good...

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mikecorn.1 · February 23, 2013, 07:44:12 PM

Ditto.

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Rad Rich · February 24, 2013, 06:52:18 AM

Man I was eatin pulled pork like a nut job last night.

Batman of BBQ · February 24, 2013, 06:55:09 AM

Looks real good Rich! Nice bark!

beefmann · February 24, 2013, 06:57:59 AM

looks great

pokermeister · February 25, 2013, 11:05:54 AM

Did you really apply smoke for 7 hours? Was the flavor too smoky? I've read on this forum that you shouldn't smoke more than about 4 hours.

Rad Rich · February 25, 2013, 11:23:55 AM

No the smoke flavor was great. My wife is real picky about the meat being to smoky and it turned out perfect. I usually smoke for half of the time that I am cooking, but i did exactly 7 hours of hickory. I also made a mistake on this one and it turned out to be awesome. I normally let the but get to 180 and then i take it out and put it in a pan. I pour in about three cups of apple juice to about one cup of apple cider vinegar, then about 10 shakes of franks red hot. I add this to the pan and put the butt back in the smoker. I found no apple juice in the fridge on Sat night. so I substituted orange juice and fruit punch for the apple juice. It was awesome. I'm not inventing anything these guys on this site are the best at giving advice. My buddy that gave me the pork butt. Showed up Sunday with Vodka for me and some wine for my wife and said let's barter for some of that pork. Needless to say I ate and drank well last night.

STLstyle · February 25, 2013, 11:27:48 AM

Dang. Good lookin butt! Great bark.

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Swim Dad · February 25, 2013, 11:34:58 AM

The puck police will be along any time now. I got a ribbing a few years ago for loading up 6 hours of smoke. Looks awesome. My family likes the heavy smoke also, just not the spicy rubs.

Besides the extra smoke makes the neighbors jealous.

SmokinSignals · February 25, 2013, 07:12:59 PM

Nice setup and great looking job.

SouthernSmoked · February 26, 2013, 03:32:36 AM

Rich that looks good! Nice job!!!

bozer · March 03, 2013, 03:41:59 PM

What kind of cabinet is that? How much was it? Did you have to do anything to it like drill holes in the roof?

Big ol butt oh yeah!

beefmann