Eric’s First Time Cooking with the Bradley Smoker
by Bacon Man on Tuesday, June 15th, 2010 | 9 Comments
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No, the butts are in foil cooking pans… the fat turns to liquid while smoking and forms at the bottom of cooking pans. When wrap with foil the cooking pans help hold the mositure and the butts don’t dry out.
When you foil, do you use any braising liquid….like for ribs?
I’ve had the Bradley for over a year now, and have made two modifications to it. First I use a bread pan or meat loaf pan instead of the round bowl supplied. You must maintain water or other liquids at all times while smoking, this will supply plenty of moisture and enough room to extinguish the pucks properly if smoking over nite. This will take care of meats drying out. No need to spray will cooking, brine your pork butt. Also, I use a packing blanket when cold and windy, helps to hold temp.
I have a 6 rack smoker and I have cook boston butts over night for about 8 hours, then I rotate if more than one and cover in foil. I then let cook for another 3 – 4 hours. I then remove foil and start smoking again for another 1…. or until the temp reaches 190 -195. The pork will fall apart you don’t need a fork to pull apart. Try it…. let me know!
Look into how to brine your meats before smoking and grilling. You’ll never have another tough piece of meat again.
My Bradley is on it’s way been using the brinkman I figure it’s time to upgrade!
Just got my 6 rack digital last week.. LOOOVE IT! In 2 days I made a 6lb pork butt, bacon wrapped chicken cordon bleu, and 7 racks of ribs. Delish
Low, I don’t think so. I live in CT.
Djsane do we know eachother? Yes Hailey is smoking!
It is totally set and forget! We love it.
You’ve got 2 things smokin’ there.. The Bradley and Hailey (said with the highest respect). Kidding aside, the pork looks delicious. My 6 rack is on it’s way. Hope to make something that tasty. Cheers!