Pork butt/pulled pork?

[PolarBear]

Okay.  It will not drop below 150 but since it is in the barn will probably stay around 160-165

[Cascade]

This thread is killing me.....so I just threw 2 8lb butts in the Bradley. 

Hey Campmeat and any other Bradley users.  How much smoke if any do you vent out the top?

[PolarBear]

Just pulled both butts!  Tried two different recipes and one really stood out over the other!  The one that the family likes the best is a tweaked version of the one that I tweaked from Quadfire/Mossy.  I reduced the amount of spice, ramped up the sugar and added some other crap.  Also added the mustard/worcestershire sauce to it.  12 hours in the smoker with hickory and cherry (internal temp at 150) then 5 hours in the oven at 200, 3 hours at 250, double wrapped in foil then back in for 1/2 hours.  Pulled them out wrapped in towels and left to rest on the counter for 1 1/2 hours.  The things were absolutely dripping with juice and fell apart just taking the foil off!  I had to scare the wife out of the kitchen because she was hogging it all! 
Thanks for all the tips folks, now I am hooked and am looking to build a bigger smoker!  I have to figure out how to make enough for 80 people for my folks 50th anniversary in July.

[whitey]

PolarBear
Glad to hear all went well.
As far as doing enough for 80 people you can start cooking now and vaccum bag. Reheat by just placing the bags in boiling water for about 10 minutes and serve. It would be tough to tell it wasnt cooked that day.
or

Like You said get a bigger cooker.



 

Good job, But we would like to see some pictures.
 

[danderson]

Gonna smoke a 10 pound pork butt today wish me luck, getting ready to slap her on

[quadrafire]

well?

[NWBREW]

So what would the difference be between smoking a pork butt or pork shoulder roast?

[Blacklab]

nothin same cut of meat just two names 

[danderson]

Well I smoked it for around 12 hours at 175 degrees, in my home made smoker, it wasent as tender as I had hoped for so today finished it off in the crock pot, Oh my god talk about falling apart good, I will post some pictures tomarrow.

[CAMPMEAT]

This thread is killing me.....so I just threw 2 8lb butts in the Bradley. 

Hey Campmeat and any other Bradley users.  How much smoke if any do you vent out the top?

I just let a little out. I think it might make it smokier flavored, don't know for sure. I started piling about 5 wood pucks on the little burner thingy. That way, I don't waste those pucks that never make it to the end and are ruined.

[92xj]

Well I smoked it for around 12 hours at 175 degrees, in my home made smoker, it wasent as tender as I had hoped for so today finished it off in the crock pot, Oh my god talk about falling apart good, I will post some pictures tomarrow.

What did your internal meat temp get to?  If the smoker only got to 175 your meat got maybe into the mid 160s?  It needs to get higher.  I get mine around 198 before pulling off and resting for hours.

I just cooked some butts for a lady's family dinner.  I kept my smoker at 212-215 and pulled the butts off at 198.  They smoked for 23 hours.  The best pork I've done in a long time. 

[danderson]

The internal temp. got to 175 degrees, smoker temp was around 200, having problems posting pictures, next time I will try wrapping in foil and leaving in for 10 more hours. however after finishing it off in the crock-pot I added potatoes, mighty tasty.

[92xj]

This clearly needed to be bumped up, with summer starting and smokers firing up.

[sirmissalot]

My hungry hurts.



Thanks a lot.

[bucklucky]

Me too man    Do Ribs need to be close to that 200 range to fall off the bone too. I have done a couple racks so far. Tasted great but werent as tender as I would have liked. I think internal temp was 170 when I pulled them off.