Morning all,
Today is my first weekend with my new bradley 4 rack. I put up some pictures the other day when i dry rubbed them before putting them in the fridge, but i thought i'd create a new thread and update throughout the day.
Today im smoking 3 racks of ribs, a small pork shoulder (3.50 from tesco, should give you an idea of the size) and a pork belly loin with the bones still in.
I put the pork shoulder on at 10am at about 225. I am using the digital therm on the bradley, as well as two analog therms poking into the top of the damper (i'm awaiting the delivery of the Mav ET-732) The rest of the day looks like this... and please feel free to throw in some recommendations if the plan doesnt look right, or just some comments about what you personally would do, if you had my equipment and cooking what i'm cooking. Would love to hear opinions.
Get the smoker going using hickory wood bisquettes
10AM - Pork shoulder on bottom rack - Bradley digi therm at 230F - Analogue therms at 250F and 280F
12PM - Ribs and pork belly on top 3 racks - going to aim for an average of 230F across all therms - open my first ice cold bottle of Bud Light
2:30PM - foil all meats, spritz with apple juice and pour some apple juice into the foil and seal tightly
5:00PM - take belly and ribs out of foil, glaze with BBQ sauce and put back in the bradley
6:00PM - serve
Going to try and maintain an average of 230F throughout.
here's a picture of the meat i'm cooking today...completely forgot to take a pic of the shoulder before it went in...will take lots and lots of pics throughout the cook and upload them as i go. wish me luck on my 2nd ever smoke!
Left to right... Rib, Pork Shoulder, Rib, Rib, Belly Loin
Today is my first weekend with my new bradley 4 rack. I put up some pictures the other day when i dry rubbed them before putting them in the fridge, but i thought i'd create a new thread and update throughout the day.
Today im smoking 3 racks of ribs, a small pork shoulder (3.50 from tesco, should give you an idea of the size) and a pork belly loin with the bones still in.
I put the pork shoulder on at 10am at about 225. I am using the digital therm on the bradley, as well as two analog therms poking into the top of the damper (i'm awaiting the delivery of the Mav ET-732) The rest of the day looks like this... and please feel free to throw in some recommendations if the plan doesnt look right, or just some comments about what you personally would do, if you had my equipment and cooking what i'm cooking. Would love to hear opinions.
Get the smoker going using hickory wood bisquettes
10AM - Pork shoulder on bottom rack - Bradley digi therm at 230F - Analogue therms at 250F and 280F
12PM - Ribs and pork belly on top 3 racks - going to aim for an average of 230F across all therms - open my first ice cold bottle of Bud Light
2:30PM - foil all meats, spritz with apple juice and pour some apple juice into the foil and seal tightly
5:00PM - take belly and ribs out of foil, glaze with BBQ sauce and put back in the bradley
6:00PM - serve
Going to try and maintain an average of 230F throughout.
here's a picture of the meat i'm cooking today...completely forgot to take a pic of the shoulder before it went in...will take lots and lots of pics throughout the cook and upload them as i go. wish me luck on my 2nd ever smoke!
Left to right... Rib, Pork Shoulder, Rib, Rib, Belly Loin
