First Butt on the Bradley.

scottg

Newbie

Original poster

Sep 15, 2014

18

11

• Sep 22, 2014

• #1

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.

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 22, 2014

• #2

image.jpg

• scottg
• Sep 22, 2014

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 22, 2014

• #3

image.jpg

• scottg
• Sep 22, 2014

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 22, 2014

• #4

Good looking Rub , I'll stick around and pester ya

.

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 23, 2014

• #5

image.jpg

• scottg
• Sep 23, 2014

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 23, 2014

• #6

image.jpg

• scottg
• Sep 23, 2014

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 23, 2014

• #7

It looks a little dry but it was oozing juice even after the hour rest

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Sep 23, 2014

• #8

Looks good. Did you take an internal temperature before you pulled it? If so, what did you cook it to?

Disco

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 23, 2014

• #9

I pulled it at 201

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Sep 23, 2014

• #10

ScottG said:

 
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.

Click to expand...

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.

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• Sep 24, 2014

• #11

Scott, nice job on the butt looks great !

 

scottg

Newbie

Original poster

Thread starter

Sep 15, 2014

18

11

• Sep 24, 2014

• #12

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,