Breakin all the BS Rules

meathead · January 06, 2007, 07:30:32 PM

Just thought I'd try to start a discussion on "abnormal" successes. Ie not following recipes, or normal ways of doing stuff.

I'd' appreciate hearing your stories, especially where your last minute cravings couldn't have you wait, so you went with a hurry-up offense.

Here's my story from today. Woke up and craved Pork Butt. Went to the Store got a 9+ pounder, threw a wack of Rub on it (no fat/membrane trimming at all) and immediately smoked it with Hickory for 4 ½ hrs, 7/8 scale on the Rheostat, vent 90% open. Then moved it to the house oven at 325 Degs for 3 more hrs (its too cold out to cook it in the BS unless I wait a day or two..). Prior to going to house oven, I soaked it with 50-50 OJ/Canola, ensuring ¾ cup remained in the Pan for moisture and coated it with some kick-arse home made BBQ sauce (sweet/hot, onion garlic molasses, Daves Insanity, etc), then covered it tight with foil to trap the moisture, till meat temp was 190 Degs. Oh yah, I made many small ½" deep cuts on the top of the Butt at start of smoking,, thinking the smoke would penetrate the roast quicker. It definitely did not affect the moisture content, since I used a lot of liquid in the final 3 hrs (almost like steaming/slow cooking).

End result, Pretty darn good for a rush. The 1st one I prepped in advance and smoked/cooked for 14 hrs was better, but not that much so.

This is my Fast Smoked Butt BS story of the day..

Happy new year all

MH

Wildcat · January 07, 2007, 05:55:27 AM

Can't give much of a story here. Generally, if I don't have the time, I don't smoke. I did make a mistake on pulling my first ribs a tad early and paid the price of slightly tougher ribs.

West Coast Kansan · January 07, 2007, 10:54:14 AM

Greetings, mh, i have violated lots of bradley rules early on cuz i knew it all already,,, and generally recognized the difference...still not behaving my self with ribs and still having to finish on the grill to get them to a level of 'good'

Just thoughts, butts are pretty forgiving of a lot of rule breaking, brisket is less forgiving, and so on down the line and in between. A lot of the postings are related to the tweaks and tunes people have found using the bradley. My experience kinda follows the learning of folks here from reading the forum and when i do find the discipline to 'follow the rules' more than not i see the same thing you saw on the butts. With chunk wood smokers there are different rules and different sets of techniques, though some do carry over. Low and slow on the bradley is imo a learning process (for me short cut learning from forum). Wood is just different, smokes all the time for example, temps are different and less control available, cold smoke does not happen, etc.

I do believe if everyone followed the rules however, we sould still be living in caves and hunting with spears so i like rule breaking for creativity.

Everyone keeps posting experiences, everyone wins. BTW, i agree you can get a good butt with oven finish but it cuts into anticipation and beer time. However, after watching the KC Chiefs yesterday you gotta wonder what they were trying to invent.

iceman · January 09, 2007, 11:34:03 AM

Quote from: West Coast Kansan on January 07, 2007, 10:54:14 AM
However, after watching the KC Chiefs yesterday you gotta wonder what they were trying to invent.

Whew!!! And I thought it was just my imagination. :D ;D ;)

whitetailfan · January 12, 2007, 08:27:30 AM

Broken rule for butt.
Due to the overall cooking time, I have applied the following for the last few butts I did.

No pre-heated smoker, no room temp butt.

I will rub the butt with 12 to 24 hrs in the fridge depending on if I have time before or after work.
Before going to bed, take butt out of fridge and place on rack. Place rack in smoker. Load feeder tube. (Currently it should be cold and dark out.) Place BS outside garage and pray for no cats. Plug unit into outdoor electrical timer (the kind you use for block heaters in the winter) and set for 3:00am. This will add a few hours to cook time due to cold butt and cold smoker, but no more getting up at 4 or 5 am to start your smoke, or starting before you go to bed and having it done earlier than you want.

Malc · January 12, 2007, 09:47:25 AM

Quote from: whitetailfan on January 12, 2007, 08:27:30 AM
Broken rule for butt.
Due to the overall cooking time, I have applied the following for the last few butts I did.

No pre-heated smoker, no room temp butt.

I will rub the butt with 12 to 24 hrs in the fridge depending on if I have time before or after work.
Before going to bed, take butt out of fridge and place on rack. Place rack in smoker. Load feeder tube. (Currently it should be cold and dark out.) Place BS outside garage and pray for no cats. Plug unit into outdoor electrical timer (the kind you use for block heaters in the winter) and set for 3:00am. This will add a few hours to cook time due to cold butt and cold smoker, but no more getting up at 4 or 5 am to start your smoke, or starting before you go to bed and having it done earlier than you want.

That sounds like a great idea WTF. I may have to look into that set-up, although it may take away some of the mystique and hero status with the family if I am not up all hours of the day to get a butt done. ;D

Malc

iceman · January 12, 2007, 10:10:33 AM

Good way to make things easier WF. I use a water heater timer on my larger smokers because of the voltage and amp draw but basically it is doing the same thing. I'm to dang old for that all night stuff (unless my buddies are over for the night). ;D :)

Wildcat · January 12, 2007, 12:48:48 PM

Quote from: iceman on January 12, 2007, 10:10:33 AMI'm to dang old for that all night stuff (unless my buddies are over for the night). ;D :)

I recently found that I am getting to old for that all night stuff as well. When I get the time I am going to do the PID thing. Will not need a timer being totally retired and all, but staying up all night to monitor box temp is for the birds (owls that is).