Post by: jackelope on June 18, 2011, 04:04:17 PM
Anybody got any good recipes or care to walk me through smoking a pork butt?
Thanks in advance.
Post by: oneezreiter on June 18, 2011, 04:18:52 PM
http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html)
Post by: carpsniperg2 on June 18, 2011, 04:43:36 PM
Post by: CAMPMEAT on June 18, 2011, 05:02:02 PM
Post by: Mossy on June 18, 2011, 08:22:26 PM
I want to get the smoker up and running and wanted to try smoking a pork butt. Looking for some help with a recipe/brine for doing it. I'm kind of new to it so I don't even know if brine is the right word. I have a pretty nice Brinkmann electric smoker that I have pretty much never used.
Anybody got any good recipes or care to walk me through smoking a pork butt?
Thanks in advance.
Camp got it right as far normal times. My last one was a 4lber but it took forever! You don't brine it, just throw on a rub, if you have time, apply it the night before, wrap and then smoke the next day. Remember after you take it out, wrap in foil, then a towel, and stick in a small cooler to rest for at least an hour, preferabbly a couple. Here is a rub recipe Huey gave me, I like it but some don't. Little spicy
Magic Dust
Ingredients:
½ cup paprika
¼ cup kosher salt, finely ground
¼ cup sugar
2 tbs mustard powder
¼ cup chili powder
¼ cup ground cumin
2 tbs ground black pepper
¼ cup granulated garlic
2 tbs cayenne pepper
Directions:
Mix all ingredients and store in a tightly covered container.
Yield:
About 2 ½ cups
Post by: jackelope on June 18, 2011, 10:06:53 PM
You just put the Tony's on there and thats it?
How often do you put wood on to smoke?
Someone told me no smoke for the first hour, then a few wood chunks every hour. What kind of wood do you guys like for pork?
I'm going to do this on friday...fingers crossed.
Post by: carpsniperg2 on June 18, 2011, 10:22:25 PM
Post by: rasbo on June 18, 2011, 10:43:34 PM
Post by: longknife on June 19, 2011, 01:19:23 AM
A really good site for smoking meat/cheese
Post by: CAMPMEAT on June 19, 2011, 06:25:45 AM
Campmeat..
You just put the Tony's on there and thats it?
How often do you put wood on to smoke?
Someone told me no smoke for the first hour, then a few wood chunks every hour. What kind of wood do you guys like for pork?
I'm going to do this on friday...fingers crossed.
The Bradley has those little round "puck" type of chips that sit on a burner, and yours doesn't. So, I start smokin' right away with 4 of those "pucks" on top of each other whiich would be about the size of your fist. Do you use wood chips in yours like the Litte Cheifs ? I burn that amount of pucks and leave it at that. Also, my smoker is well seasoned because I think the meat tastes better so I don't clean it, except for the grates. More chips = more smoke flavor is about all I can tell you. Just monkey around with it. Also, if you do a beef roast type of meat, I take mine out at 130 degrees so it can rest before you cut into it. I do use a thermometer on beef too. Good luck Josh.
Post by: quadrafire on June 20, 2011, 12:03:25 PM
Here is a rub from "WHITEY" I think he is a professional BBQ guy. I like it but you can play around with any rub.
The nice thing about the Butt is they are not that expensive, so Play around with 'em. It takes practice, but is not hard.
Remember Cheap white buns are best with pulled pork IMO
Mossy is right on the wrapping/cooler business. The last one I did at 8 lbs took 15 hrs at 215-220 degrees. I ALWAYS use a thermometor that I can read outside the smoker You don't want to open it AT ALL (If you are lookin' It aint cookin) I take it off at 195-200 degrees if I am gonna "pull" it. It will have a nice bark on it and be Juicy as heck in the middle
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Preparation:
Mix paprika, kosher salt, sugar, mustard powder, chili powder, cumin, black pepper, garlic, and cayenne together and store in a tightly covered container.
Chef's Note: To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
Post by: whacker1 on June 20, 2011, 12:05:49 PM
Post by: quadrafire on June 20, 2011, 12:11:55 PM
Post by: DoubleJ on June 20, 2011, 12:31:32 PM
Post by: jackelope on June 20, 2011, 02:22:22 PM
Thats not a bad thing because now I'll have plenty of people to eat it all up.
Thanks again. I'll let you all know how it works out.
Josh
Post by: whacker1 on June 20, 2011, 02:29:10 PM
Neil I made your Bean recipe to side with ribs this weekend. I found the Pinks (in dry form at safeway). You should post that up to go with Jackelopes pulled pork.
attached is the bean recipe he speaks of
I made the bean recipe a couple of weeks ago, but I doubled the pink beans, doubled the bbq sauce, added sweethot mustard, 3 cans of diced green chilis.
crockpot of 12 hours, but gets better when you get closer to 24-36 hours. - pink beans are hard to find in Spokane, but I have found them consistantly at the Safeway on Southeast blvd and 29th.
Post by: jackelope on July 05, 2011, 02:11:09 PM
Try this one. I have used it and it tastes great.
http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html)
So...update!!
I used this Food Network recipe for starters yesterday. 1st time I ever smoked a pork butt and holy crap...I think it was the best meat I've ever cooked. I did pretty much exactly as the recipe called for except instead of molasses I used maple syrup. I did this because I made the brine at 9pm sunday night and didn't have any molasses at home. I didn't feel like going to the store and I figured the maple syrup would be close enough. I put it in the brine right around 9pm sunday night and took it out of the brine about 8am the next morning. Dried it off real good and put the rub on. I threw it on my Brinkman smoker around 9am yesterday and smoked it with apple wood. I used the Weber chunks of wood and added some about every 1.5 hours. The last couple hours I basted it with a mix of 2 cups of Dr. Pepper--1 cup apple cider vinegar--salt. I pulled it off the smoker about 6pm, let it rest about 45 minutes and pulled it...threw it on some small dinner rolls with some smoked cheddar and BBQ sauce.... yummm...
Thanks for all the insight on this...the dinner was a big hit.
Post by: CAMPMEAT on July 05, 2011, 02:45:59 PM
Post by: jackelope on July 05, 2011, 02:58:19 PM
Ya gonna start a catering business on the side ? You're hooked now my friend.
Ha....
I told the wife I'm gonna need a bigger smoker.
:dunno:
I wish I took pic's of the finished product. It was a stinkin thing of beauty.
I was too worried about getting it right and didn't take any pics.
Post by: CAMPMEAT on July 05, 2011, 05:34:35 PM
Ya gonna start a catering business on the side ? You're hooked now my friend.
Ha....
I told the wife I'm gonna need a bigger smoker.
:dunno:
I wish I took pic's of the finished product. It was a stinkin thing of beauty.
I was too worried about getting it right and didn't take any pics.
Next time for pictures. I smoked a whole turkey once in my Brinkman. I had to finish it out in my oven because I ran out of coals. I saved the grease from the oven and made gravy out of it......OMG it was good.
Post by: Sumpnneedskillin on July 05, 2011, 06:32:38 PM
Post by: jackelope on July 05, 2011, 07:21:58 PM
Campmeat-
My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.
A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.
Post by: CAMPMEAT on July 05, 2011, 07:41:21 PM
That was another question. What's the "smoke ring"??
Campmeat-
My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.
A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.
From what I think I know, the smoke ring is the depth of the smoke penetrated into the meat you're smoking. It will leave a darker/black ring around the meat. I might be wrong, but I think that's what it is. It will still have the flavor all the way through.
Post by: Sumpnneedskillin on July 05, 2011, 08:57:38 PM
From about.com
"A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. "
Post by: CAMPMEAT on July 05, 2011, 09:03:03 PM
If you look at the slice of brisket you'll notice a pink/reddish line around the outside. That's the smoke ring.
From about.com
"A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. "
Huh ?
Post by: gaddy on July 05, 2011, 09:06:56 PM
Post by: Sumpnneedskillin on July 05, 2011, 09:19:59 PM
Post by: mossy8352 on July 05, 2011, 09:41:01 PM
Post by: carpsniperg2 on July 05, 2011, 10:01:03 PM
Post by: buglebuster on July 05, 2011, 10:35:28 PM
Post by: jackelope on July 05, 2011, 11:03:48 PM
Hey jackelope, I have the same smoker and have only used it a couple of times(still learning) what temp did you cook it at, and how did you keep it cool enough to smoke it that long?Mine has no temp adjustment. I put the lid on it and let it go...no changes, no mods, no nothing.
Post by: PolarBear on April 30, 2012, 09:37:29 AM
1/4 cup smoked paprika
1 TBS chili powder
1/8 cup fine kosher salt
1/8 cup white sugar
1/8 cup light brown sugar
1 TBS mustard powder
1/2 cup ground cumin
1 TBS ground black pepper
1/8 cup granulated garlic
1/8 cup onion salt
1 TBS celery seed
1 TBS cayenne
2 TBS Garlic, Garlic (it is a granulated dip mix)
I used a small boston butt appied the rub, wrapped it in saran wrap and let it set in the fridge for 8-9 hours. Put it in the Big Chief smoker for 6 hours with 4 pans of hickory and 2 of cherry then into the oven at 250 for 6 hours, took out and double wrapped in foil, back in the oven for an hour then out and on the counter for an hour to rest.
Thanks again for the tips!
Post by: quadrafire on April 30, 2012, 09:51:42 AM
That sounds like a good rub. I like the extra garlic addition.
Post by: sneakyjake on April 30, 2012, 10:04:36 AM
Post by: PolarBear on April 30, 2012, 10:10:21 AM
Did you have a thermometor in it? What temp did your Chief get to?It only got up to 165 internal temp in the meat while in the big chief (with the box on it) that is why I finished it off in the oven. When I pulled it out of the oven the internal temp was 200.
That sounds like a good rub. I like the extra garlic addition.
Post by: quadrafire on April 30, 2012, 10:32:19 AM
Did you have a thermometor in it? What temp did your Chief get to?It only got up to 165 internal temp in the meat while in the big chief (with the box on it) that is why I finished it off in the oven. When I pulled it out of the oven the internal temp was 200.
That sounds like a good rub. I like the extra garlic addition.
:tup: perfect
Post by: TWG2A on April 30, 2012, 10:54:49 AM
While I like the traditional smoked meats and bbq, I also enjoy the Mexican flavors, such as cumin, lime, garlic, tequila, black pepper and cilantro. That way, you can shred it and use it for tacos, nachos, pulled pork sammies with guacamole and other mexican dishes.
I'm going to have to order a pork butt today. Those pics are just too much.
Post by: 92xj on May 01, 2012, 07:02:09 PM
Being from the South I was raised on pulled pork and make it as often as I can. What I do is....
Mix yellow mustard and worchestershire sauce 50/50. Coat shoulder in mix and place on your dry rub of choice, making a paste. I used a ton of brown sugar with my mixes....
Put on smoker and set smoker to 223-233. Place a water pan in the smoker and fill full with apple juice (this is key). Smoke over apple or cherry wood. I will not touch the thing till the internal temps hit 198. Once there, pull off, wrap in foil wrap in towels and put in a cooler for an hour minimum. After hour, unwrap and start pulling.
Side note, the butts in the top pics are not the same as the last pic. They dont shrink that much.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00280-20100909-1742.jpg&hash=fbf2137f2b2324be40de7f418d4b2d0d76f7435c)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00281-20100910-0455.jpg&hash=bf3577e8e0a38ba00f30cd071cf7053bb6aca277)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00282-20100910-0456.jpg&hash=191366486917ee7d4f2894b2f49ed7d8bf1b2b9a)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00174-20100814-1307.jpg&hash=66c5c3a12a258f763fa27773ad864db2601e32a0)
Post by: TWG2A on May 01, 2012, 07:14:03 PM
I'm stuck in bed with broken hip. Looking at these pics I just slobbered on myself. Yes, I really did! OMG!
Cruel. You are CRUEL.
Post by: 3nails on May 01, 2012, 07:17:45 PM
Post by: 92xj on May 01, 2012, 08:05:59 PM
Post by: TWG2A on May 01, 2012, 08:09:07 PM
Post by: crnbndr on May 02, 2012, 08:19:28 AM
Post by: 92xj on May 02, 2012, 08:26:52 AM
92xj Do you compete?
I have, a few times back home, but since moving out here have not. It's fun to do, but I enjoy the laid back atmosphere of smoking in the back yard kicked back around the fire pit, drinking some beer with a good group of folks, instead of the atmosphere in a parking lot or field with 400 other cookers, drunk people wondering around and having a time line.
Post by: sneakyjake on May 02, 2012, 08:41:47 AM
Post by: PlateauNDN on May 02, 2012, 08:56:13 AM
92xj Do you compete?
I have, a few times back home, but since moving out here have not. It's fun to do, but I enjoy the laid back atmosphere of smoking in the back yard kicked back around the fire pit, drinking some beer with a good group of folks, instead of the atmosphere in a parking lot or field with 400 other cookers, drunk people wondering around and having a time line.
:yeah: I work a mean grill/smoker and I enjoy the family atmosphere of relaxation until I'm almost done with the meat then, get the hell outta my way food prepping and ready to serve! :chuckle:
Do you find it easier to use an electric or charcoal smoker?
I prefer charcoal and wood but, I'm open to trying electric this summer just to dab into a new area but, never propane or lighter fluid, just my preference.
Man, that looks tasty 92, can't wait to finish my yard and get started on the grilling season. :drool: :drool: :drool:
Post by: 92xj on May 02, 2012, 09:06:09 AM
Do you find it easier to use an electric or charcoal smoker?
Easier...electric. More 'manly', smokin roots....charcoal and large wood chunks.
The one you see in my pics is an electric that I also use charcoal with and large chunks of wood. The eletric allows you to not have to open the smoker at all during the process. Butts dont need smoke on them past the 3 hour mark or so, so once you stop producing smoke, leave the heating element on and dont worry about adding more charcoal or wood for heat.
My favorite to cook on is a large pit that burns 12-16" pieaces of wood. I dont have one out here, couldnt bring it with me across the country.
Post by: rasbo on May 02, 2012, 09:10:37 AM
Post by: 92xj on May 02, 2012, 09:12:42 AM
bring your stuff here in the summer,and bbq we have a bbq for the site evry year
Where is here? And what are the details?
Would enjoy meeting up and putting faces with names.
Post by: rasbo on May 02, 2012, 09:19:04 AM
Graham,westside..usually the last weekend in july,look under events and activites and you will find the last 3 yrs therebring your stuff here in the summer,and bbq we have a bbq for the site evry year
Where is here? And what are the details?
Would enjoy meeting up and putting faces with names.
3rd annual Hunt-wa BBQ Sat July 23rd
Post by: crnbndr on May 02, 2012, 09:53:14 AM
Post by: 92xj on May 03, 2012, 10:08:35 AM
Whats your lay out for the event?
Post by: crnbndr on May 03, 2012, 11:23:28 AM
Post by: PlateauNDN on May 03, 2012, 11:50:47 AM
Post by: crnbndr on May 03, 2012, 12:15:19 PM
Post by: BK on May 23, 2012, 06:42:45 AM
[/quote]
It only got up to 165 internal temp in the meat while in the big chief (with the box on it) that is why I finished it off in the oven. When I pulled it out of the oven the internal temp was 200.
[/quote]
What happens is between 165 and 185 (which is what you want) the temperature seems to hang for quite a while, hour or two maybe bit more then it rises quite rapidly. It's best to let this take it's own sweet time rather than trying to accelerate the process, you'll wind up with a better product.
Post by: Carl on May 23, 2012, 08:00:01 AM
I bet you’re from SC… I just moved here from NC. I’ve always used a dry rub and smoked it just as you do.
I’ve done many pork butts and once did a whole 125 lb pig. 2 years ago I had a pig pickin’ for my son’s high school football team. That was great fun staying up all night keeping the temp right. The snow didn’t help
Wars have been started over BBQ rubs and sauces. :guns: I love the East Carolina vinegar based sauce and my wife and kids like more of a tomato base (probably more common).
This thread is killing me! I want some good BBQ!
I really enjoyed reading all the great suggestions. Someone made the comment – butts are cheap – good point. So just start cooking and experimenting.
:brew:
Cheers,
Carl
Post by: 92xj on May 23, 2012, 08:22:24 AM
I enjoy all the BBQ sauces. I have a great family vinegar based sauce that is to die for. I love mustard based BBQ on sandwiches as well as the tomato stuff. I just love it all. Dont knock the mustard/worchestershire mix with the rub before you try it. I will tell you this, you will not taste nor know the mustard was ever on the butt. To be honest I hate yellow mustard. I will not eat it by itself on anything. The only thing yellow mustard I like is Maurice's Southern Gold. The yellow mustard for the rub is more of a glue than anything else. No taste of it at all in with teh final product.
Post by: Carl on May 23, 2012, 11:52:22 AM
I’m full time out here since Feb. Moved from Asheville.
It’s hard trying to find new people to hunt and fish with – not to mention where to go! :bash:
Carl
Post by: 92xj on May 23, 2012, 12:20:23 PM
When you do 'my way', mix in a bowl the yellow mustard and worchestershire sauce, cover the whole butt in that mixture and then put whatever dry rub you would normally use on it. Mine consist of a ton of brown sugar. The mustard and Wor sauce are used to hold it on better and thicker creating a thinking and better bark. You will still get the flavor from whatever rub you use.
It is very difficult finding people to hunt with and places to go. Folks are a little different out here with their help and guidance compared to back there. Im in the tri-cities and hunt in the NE of the state for big game, here for waterfowl and all the eastern side of the state for yotes.
Post by: PolarBear on May 23, 2012, 12:29:49 PM
Post by: Carl on May 23, 2012, 01:15:44 PM
I'm on the wet side (Bellevue/Redmond). My daughter and son have a ton of friends going to App St. I was there 2 years ago with his baseball team for a tournament. It's a beautiful campus with lots of new building! All the kids love it, except the ones that whine about it being cold. :-)
I started reading about hunting coyotes out here and thought that would be a great way to scout areas for other hunting. I was around East side and South side of the Pot Holes area a few weeks ago trying my luck at yotes, but had none. That was my first and only experience, so far. I’m anxious to try again.
Keep in touch,
Carl
Post by: Carl on May 23, 2012, 01:17:24 PM
Post by: PolarBear on May 23, 2012, 11:45:57 PM
Post by: whitey on May 24, 2012, 03:55:14 PM
Well Well Well.
The whole talk about Butts got me excited.
I love these fatty little dudes.
You cant really mess them up unless you dont cook them long enough.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0216.jpg&hash=113d923f7f2a849657ac6f2a86ef76800149cee3)
Post by: Dan-o on May 24, 2012, 04:08:56 PM
I'm not normally a thief, but you look like you've got plenty to spare. I promise to leave most of them intact.
Post by: h20hunter on May 24, 2012, 04:09:23 PM
I think you and Biggerhammer should have partial bans.....maybe only so many pics per month posted. Everything you guys post makes me drool all over the place and want to run out and spend $$$$$$$$$$$$!
Post by: rasbo on May 24, 2012, 04:27:43 PM
Post by: Dan-o on May 24, 2012, 04:37:05 PM
I kind of channeled my inner Obama. I saw that you had more that me and knew that this must be an imperfect country. So, I wasn't actually going to steal any of those butts, I was just going to redistribute them for the betterment of society.
Post by: rasbo on May 24, 2012, 04:41:51 PM
Sorry about that last reply, Whitey.yeah that 1 percenter,I say we occupy whitey's
I kind of channeled my inner Obama. I saw that you had more that me and knew that this must be an imperfect country. So, I wasn't actually going to steal any of those butts, I was just going to redistribute them for the betterment of society.
Post by: whitey on May 24, 2012, 04:46:32 PM
The where abouts of the cooker must not be disclosed. :yike:
To protect the meat mongers.. I wouldHate to have a bad thing happen because I realize people do crazy things when they smell the sweet scent of smoked meats.
:dunno:
Say what a Ban.. :rolleyes:
Im just trying to help.. :drool:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0242.jpg&hash=b053aaaa21e2813f5ee2523a4c561e6b3d3ea757)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0232.jpg&hash=f909e9e54520bf0878d9a33fdb65be04dc79e7a9)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0238.jpg&hash=5d480c07315bb16a3b2da9c15c294ad4c0fb1d0b)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0242.jpg&hash=f2aff9aa9484d322e9b64609fb3fb6133c2ae66f)
OK to help get your minds off the BBQ.. :bdid:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0145.jpg&hash=78a220f89bec71b8f66c021976ef9bb059019021)
Post by: whitey on May 24, 2012, 04:57:23 PM
Lets PARTY... :chuckle:
We can sit and bash the person sitting in Our House, Have a few drinks and get ready to eat..
I think We have a get together coming up soon.. :tup:
I have to just keep my butt on US soil.
Up in B.C for a few weeks then I will be back home.
Smoke Em if You got Em fella's
Whitey...OUT!!!
P.S Dont forget the Mop. Its almost as important as the rub.. :twocents:
Post by: Carl on May 24, 2012, 09:39:37 PM
I haven't seen scissors use before. Looks like a good idea.
Glad to real BBQ is alive and well in the Pacific Northwest.
Post by: PolarBear on May 27, 2012, 09:24:58 AM
Post by: whitey on May 27, 2012, 10:06:15 AM
You have to worry about how long it hangs below 140 degrees. Food safety.
It doesnt mater how long it takes to finish the butts as long as it doesnt hang under 135.
Remember the danger zone: 41º F - 135º F. Potentially hazardous foods exposed to this temperature range for a cumulative total of more than 4 hours are not safe to eat.
So as long as your cooker can push the pork past the 135/140 range within the 4 hour period your fine.
Post by: PolarBear on May 27, 2012, 10:15:44 AM
Post by: Cascade on May 28, 2012, 07:22:47 AM
Hey Campmeat and any other Bradley users. How much smoke if any do you vent out the top?
Post by: PolarBear on May 28, 2012, 11:01:49 AM
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.
Post by: whitey on May 28, 2012, 11:46:05 AM
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. :dunno:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_2556.jpg&hash=9c1f820f9b17316cac1997f1564f291861d85a0a)
:rolleyes:
Good job, But we would like to see some pictures.
:chuckle:
Post by: danderson on July 22, 2012, 07:12:05 AM
Post by: quadrafire on July 23, 2012, 08:22:47 PM
Post by: NWBREW on July 23, 2012, 09:31:11 PM
Post by: Blacklab on July 23, 2012, 10:27:38 PM
Post by: danderson on July 23, 2012, 11:15:45 PM
Post by: CAMPMEAT on July 24, 2012, 08:20:50 AM
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.
Post by: 92xj on July 24, 2012, 08:24:17 AM
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.
Post by: danderson on July 24, 2012, 10:22:03 PM
Post by: 92xj on May 30, 2013, 02:53:03 PM
Post by: sirmissalot on May 30, 2013, 03:42:09 PM
Thanks a lot.
Post by: bucklucky on May 30, 2013, 04:08:09 PM
Post by: jackelope on May 30, 2013, 06:00:46 PM
Post by: danderson on May 30, 2013, 07:44:12 PM
Post by: Cap.Silver on May 30, 2013, 07:48:15 PM
Post by: Kc_Kracker on May 30, 2013, 08:06:05 PM
2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.why lie? it wasnt going on for 2 years, it was brought back from the dead by XJ TODAY after 12 months without a single reply because he was getting pounded in my thread for typing a bunch of tripe, anyone who adds paprike to a butt doesnt know the difference between butt and spaghetti :chuckle: keep trying guys :chuckle:
Post by: jackelope on May 30, 2013, 08:10:20 PM
2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.why lie? it wasnt going on for 2 years, it was brought back from the dead by XJ TODAY after 12 months without a single reply because he was getting pounded in my thread for typing a bunch of tripe, anyone who adds paprike to a butt doesnt know the difference between butt and spaghetti :chuckle: keep trying guys :chuckle:
It was a joke. Don't get excited. My pork butt is certainly nothing to get excited about.
;-)
Post by: 92xj on May 31, 2013, 08:38:52 AM
http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf (http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf)
Here is the table of contents
Types of Smokers... 3
Smoking Woods... 8
Let’s Make Fire! ... 13
Basic Smoke... 15
Brining - The Flavor Powerhouse ........................................................................................... 18
Curing and Fermenting Agents................................................................................................ 23
Basic Pulled or Sliced pork ... 28
Basic BBQ Poultry Smoke... 31
Smoked BBQ Ribs... 35
Smoking BBQ Brisket ... 37
BBQ Burnt Ends... 40
Making Fattys... 42
Making ABTs... 44
Basic Jerky... 46
Beef Bacon or Jerky Formed from Ground Beef .................................................................... 49
Smoked Mealoaf (Basic)... 50
Deejay's Stuffed Bell Peppers ................................................................................................. 51
Pizza and Calzones ... 52
Pizza and Calzones ... 52
Nuts and Snacks... 53
Hot and Spicy Smoked Nuts... 53
Glazed Spiced Smoked Nuts Recipe ...................................................................................... 53
Hot And Spicy Smoked Cajun Nut Mix .................................................................................... 53
Hot & Smokey Crisp-x Mix... 54
Post by: DoubleJ on May 31, 2013, 08:51:56 AM
Me too man :chuckle: 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.
Not sure about anyone else but I don't temp ribs. When they peel back about an inch from the end of the bone and I can grab the end one or two ribs and with light pressure, pull them from the rest of the rack, they're done
Post by: atfulldraw on June 02, 2013, 08:44:46 AM
Post by: Carl on June 05, 2013, 08:51:05 AM
Thanks for the link. It's a good reminder of the basics + lots more.
Can anyone look at this thread and not start planning their next pulled pork BBQ?
:EAT:
Post by: Fl0und3rz on June 05, 2013, 09:12:22 AM
You don't get the same bark that you get with a long smoke. However, you can vary the amount of times uncovered or finish it with a bit of broiling to get a faux-bark. Add a little liquid smoke while finishing or during the subsequent shredding and you can have a pretty decent flavor.
In case you are wondering, I prefer the flavor of this to some of the results I have had out in "true" BBQ joints, but maybe I just need to find better BBQ joints.
Post by: 92xj on June 26, 2013, 04:22:29 PM
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