First Butt on the Bradley.

Discussion in 'Pork' started by scottg, Sep 22, 2014.

  1. scottg

    scottg Newbie

    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.
  2. scottg

    scottg Newbie

  3. scottg

    scottg Newbie

  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good looking Rub , I'll stick around and pester ya[​IMG][​IMG].
  5. scottg

    scottg Newbie

  6. scottg

    scottg Newbie

  7. scottg

    scottg Newbie

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

    disco Smoking Guru OTBS Member SMF Premier Member

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

  9. scottg

    scottg Newbie

    I pulled it at 201
  10. grillmonkey

    grillmonkey Smoking Fanatic

    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.[​IMG]
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Scott, nice job on the butt looks great !
  12. scottg

    scottg Newbie

    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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