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Need some advice in regards to cooking times

post #1 of 16
Thread Starter 
Ok guys just new and getting started to this smoking thing. I have an original Bradley. I was planning on smoking a bone in butt that weighs about 5.5lbs tomorrow. My mother in law asked me to make dinner for the whole family so I picked up two additional 4 lb boneless butts.

I just need or hope to get a little guidance on how early I should start this process tomorrow. I know that the 5.5lb bone in will prolly take longer but ideally I would like to have that ftc'd for about an hour before we goto my inlaws for dinner

Also can someone enlighten my to this finishing sauce I keep reading about

Thanks a ton for all your guidance
post #2 of 16
Figure 2 hrs per lb.@225* to be safe. If they are done early you can wrap them in foil then a towel and place in a dry cooler. It will stay HOT for hours. I add either chef Jimmy's or soflaquers finishing sauce to mine. I like them both. Add a little at a time till it is to your liking. The finishing sauce just gives it another layer of great flavor.
post #3 of 16
Thread Starter 
Am I correct to assume that I should still start all three at the same time even thou the bone in will take an extra 2 hours or so to cook
post #4 of 16
I would put them in at the same time. If you have a hot spot in your smoker I'd put the bigger one there.
post #5 of 16

Yes put them in together figuring 2hrs/Lb with 2-3 Hours of CYA/Rest time. As Dave pointed out, wrapping those Butts in Foil and towels then going in a cooler will keep them hot for about 5 hours. When the little ones are done, 200*F IT, go in the cooler and finish the smoke. Here are my two Finishing Sauces, one Sweet, one Tangy, but either can be adjusted to your taste. The first recipe is enough for a 8lb Butt so you may want to make a Triple batch instead of a double. The Tangy Finishing Sauce should be enough for what you are making. Good luck...JJ

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

 

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Pulled Pork Finishing Sauce: Make a Double batch, Butter optional. If you are not Foiling just add the sauce to the finished Pulled Pork.

 

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 200*F for pulling.

At 200* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

 

 

 

 

JJ's Finishing Sauce (Tangy)

 

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

 

 

post #6 of 16
Thread Starter 
Thanks for the guidance guys. Looks like its going to be an early wake up call tomorrow

How long do you usually keep smoke on your butts as opposed to just heat. I have a Bradley smoker
post #7 of 16
Quote:
Originally Posted by bigredfan View Post

Thanks for the guidance guys. Looks like its going to be an early wake up call tomorrow

How long do you usually keep smoke on your butts as opposed to just heat. I have a Bradley smoker

That's totally subjective to 'your' taste or your guests/family etc. Some guys here refer to themselves as 'smoke hounds' and smoke heavy every minute. Some like only a few hours of smoke on the grub. Some will smoke longer with mild wood such as apple or cherry and less with stronger woods like hickory or mesquite. There is no one size fits all answer. I'd try to guess at what level your family would fall into and go from there as you gain experience with smoking. Have fun and enjoy....like the way your M-I-L rolls...lol....conned you into doing the dinner....now your 'butts' on the line, don't screw up <grin>....Willie

post #8 of 16

I use a blend of Hickory, Maple and Cherry so the smoke is mild enough to be applied the entire cook. Most Fruit and Nut woods are also fairly mild. If you use 100% Mesquite or Hickory, you may find 2-4 hours is plenty...JJ

post #9 of 16
Thread Starter 
Thanks guys I think I will smoke with mostly apple mixing in a hickory puck now and then and will keep the smoke going until I wrap them at 165
post #10 of 16
Sounds like a good plan. We'll be here if you need us.
post #11 of 16

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post #12 of 16
Thread Starter 
Quick question I only have one thermometer

How would you structure it with 3 different butts

Also. How do you take the temp when it is wrapped in foil
post #13 of 16

Probe the Smallest. When it hits temp use an Instant Read  to see how close the others are. Then move the probe to the next biggest until it reaches the desired IT. You can just push the probe through the top of the foil and butt or leave an opening in the foil, insert the probe and close the foil around it. When you are going into the cooler to rest, drain and reserve any accumulated juices and either re-wrap or add an additional layer of foil and towels to keep the meat warm...JJ

post #14 of 16
Thread Starter 
Alright we are rocking and rolling been getting smoke for almost three hours now. IT of the small but is about 130. Going to be interesting to see what kind of stall I get.

My smoker is holding steady at about 210 degrees right now but I've noticed as the meat has started to warm up the temp has begun to increase. Hopefully in another couple hours ill be hitting 225-240 range

I am going to look into upgrading the element on my Bradley smoker
post #15 of 16
Thread Starter 
Smoker is holding perfect

Have one butt at 151, one at 146 and the biggest is about 137. Coming together perfect ill get some pics when I wrap them. My strategy is going to be to wrap the first one that hits 165, move the thermometer to the next butt, when that hits 165 wrap it, then move to the last butt. Once all three are wrapped I will put the thermometer in the first one I wrapped
post #16 of 16
Thread Starter 
Fighting through a big time stall right now. One stuck at 158, one at 151

One of them has ready been wrapped
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