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Home Made Sausage, Cured, and Smoked Meats - Page 63

post #931 of 1023
So I got a new Bradley, like a kid on Christmas ( I am druish, so just assuming) excited I get up the next day and get started. The night before I used a rub from Myron Mixon, sealed and let sit overnight. Well needless to say, I BOMBED. A rack of St. Louis ribs and 6 lb Butt were garbage. Indedible. Here is where I think I went wrong, any feedback would be really helpful:

Didn't really let the smoker heat up
Smoked at 260 (ish) in a foil pan for around 9 hours - to high? 225 is probably better
Smoked the whole time - Only need 4-5 hours or real smoke and the rest just oven?
Meat was tough, couldn't shred, awful - Overcooked or not cooked enough? Bought Maverick Therm to keep better tabs
No crust, no color no nuthin!

Tips, tricks hints? My wife is ready to send or get me remedial BBQ help, but like a good man I will not accept the help of others in the flesh when I can tap t he interwebz for help. One more go at this before the smoker goes back!
post #932 of 1023
I would say too high and much too long but I'll let more experienced people chime in.
post #933 of 1023
I personally smoke shoulders at 200-225 for three - four hours and then transfer them into a pyrex pan with some pineapple juice and tent the whole thing with foil. Cook it that way in the oven at 250 until it starts easily shredding. Nine hours is really a long time though, especially for ribs. Everything should have been done within six hours at 225-ish.
post #934 of 1023
Thread Starter 
Quote:
Originally Posted by Beckwith View Post

So I got a new Bradley, like a kid on Christmas ( I am druish, so just assuming) excited I get up the next day and get started. The night before I used a rub from Myron Mixon, sealed and let sit overnight. Well needless to say, I BOMBED. A rack of St. Louis ribs and 6 lb Butt were garbage. Indedible. Here is where I think I went wrong, any feedback would be really helpful:

Didn't really let the smoker heat up
Smoked at 260 (ish) in a foil pan for around 9 hours - to high? 225 is probably better
Smoked the whole time - Only need 4-5 hours or real smoke and the rest just oven?
Meat was tough, couldn't shred, awful - Overcooked or not cooked enough? Bought Maverick Therm to keep better tabs
No crust, no color no nuthin!

Tips, tricks hints? My wife is ready to send or get me remedial BBQ help, but like a good man I will not accept the help of others in the flesh when I can tap t he interwebz for help. One more go at this before the smoker goes back!

This is very open for personal methods but I would not do ribs and butt together. Also, any advice I give you will be based off my smoker (Cook Shack's Smokette model) which is known for retaining moisture. I do ribs by coating in mustard, applying rub, and immediately put in smokers at 275 for two hours, meat side down. I spritz with apple juice, flip and spritz that side and let go for one more hour at the same temp. Then I take them off the smoker and put them in a big aluminum foil serving pan. I use a finishing sauce, cover the top tightly with foil, and place in 210 degree oven for another couple/three hours.

For butt I'd use 225 cook temp and bring it to an internal temp of 200 +/- five degrees. Take multiple deep readings, as you'll get different numbers, and when it seems the deep temp ranges around 200 you're done. Need to figure 1-1.25 hours per pound of cook time.
post #935 of 1023
it might be over kill but i use an auberins PID for my bradley - cool a shoulder over about 12 hours - control turns down the heat when the internal temperature is right
post #936 of 1023
Went at it againt this past weekend and turned out really nice and tasty. Nice bark and a good flavor. Picking up a Maverick was best thing I did. Next up is a brisket, who has got tips on that?
post #937 of 1023
Thread Starter 
Quote:
Originally Posted by Beckwith View Post

Went at it againt this past weekend and turned out really nice and tasty. Nice bark and a good flavor. Picking up a Maverick was best thing I did. Next up is a brisket, who has got tips on that?

My best tip on a brisket is to get a packer's cut. That's cut where the point has not been separated from the flat. I do 225 for an internal of about 195. If you search this thread I'm sure I posted my whole method more than once.
post #938 of 1023


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post #939 of 1023
I have 150 people coming for a bbq this weekend. brisket and pork shoulder. this is my 4th year doing this. pictures will follow
post #940 of 1023
Quote:
Originally Posted by globetrotter View Post

I have 150 people coming for a bbq this weekend. brisket and pork shoulder. this is my 4th year doing this. pictures will follow
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post #941 of 1023
Quote:
Originally Posted by globetrotter View Post

I have 150 people coming for a bbq this weekend. brisket and pork shoulder. this is my 4th year doing this. pictures will follow

Looking forward to this, last years looked great.
post #942 of 1023
+1. Having seen the last couple years' pics I'm half tempted to make the 10 hr round trip drive and crash the party.
post #943 of 1023
Quote:
Originally Posted by globetrotter View Post

I have 150 people coming for a bbq this weekend. brisket and pork shoulder. this is my 4th year doing this. pictures will follow

Last year it looked great.

BTW: Does anyone request white steak? smile.gif
post #944 of 1023
Do I have to have barbecue sauce for any heathens who might eat the wrong way?
post #945 of 1023
Yes. Also after dinner cappuccino.
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