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First Butt on the Bradley.

post #1 of 12
Thread Starter 

Ill be putting in a 10 pound Butt tonight around 2 am, I am guessing around 15-18 hours at 225. I'll rub it down and inject it once I get home from work around 5;30. I decided to not wrap this one and I will wrap the 2nd time to taste the difference, also doing a mix of apple and maple wood.

 

Ill post picks through out.

post #2 of 12
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post #3 of 12
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post #4 of 12

Good looking Rub , I'll stick around and pester ya:popcorn:rotflmao:.

post #5 of 12
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post #6 of 12
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post #7 of 12
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It looks a little dry but it was oozing juice even after the hour rest
post #8 of 12
Looks good. Did you take an internal temperature before you pulled it? If so, what did you cook it to?

Disco
post #9 of 12
Thread Starter 
I pulled it at 201
post #10 of 12
Quote:
Originally Posted by ScottG View Post
 

Ill be putting in a 10 pound Butt tonight around 2 am, I am guessing around 15-18 hours at 225. I'll rub it down and inject it once I get home from work around 5;30. I decided to not wrap this one and I will wrap the 2nd time to taste the difference, also doing a mix of apple and maple wood.

 

Ill post picks through out.

I'm still on the fence about foil vs. no foil. Today, I think foiling is the way to go. Tomorrow, I'll vow to never foil again. There is a thread on this forum that asks that very question, and for everyone who says foil, there is one who says don't foil. If you ever get it figured out; let me know.a38.gif

post #11 of 12

Scott, nice job on the butt looks great !

post #12 of 12
Thread Starter 

I took the drippings and let them cool and scrapped the fat off like another Poster suggested and that was a KILLER idea, and really took the pork up a notch,

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