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Pulled pork in a Bradley Smoker

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  • allan_37
    Club Member
    • Jul 2018
    • 2

    Pulled pork in a Bradley Smoker

    Just curious as to how long fellow members add smoke to the pork and what is the preferred wood.
  • jecucolo
    Club Member
    • Nov 2015
    • 1246
    • Schertz Texas
    • Pit Barrel Cooker
      Slow 'n Sear for 22" Kettle
      Weber 22" Kettle (Craiglist)
      Slow 'n Sear for 22" Kettle
      Weber Rapid Fire Chimney
      Maverick ET-732
      Kingsford Original Charcoal
      Kingsford Competition Charcoal
      Anova Sous Vide

    #2
    I love pecan.

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    • hungstart
      Club Member
      • Jul 2016
      • 1
      • Hernando, MS

      #3
      For big hunks of meat like butts I use hickory. I cook to temp on butts. Shooting for internal temp of 203-205. Time will vary depending on the size of the butt and how long the stall is. When I do a load of butts in the BWS Gater the first one will come off in 9-10 hrs and the last one may not come out until 15 hours. To answer the OP’s question, all the time, I load hickory chunks in the charcoal basket along with the charcoal. A full basket will run nearly 20 hours.
      Last edited by hungstart; November 29, 2018, 07:30 AM.

      Comment

      • JeffJ
        Charter Member
        • Feb 2015
        • 2409
        • Michigan
        • Jeff

        #4
        If you are using a Bradley I recommend hickory for pulled pork. You only need to run the smoke for 3 hours or so. Anything more is just wasting bisquettes. I would run the oven at 270 and I've found that pork butt is best removed at 195 and then faux cambro for an hour or two. Keep in mind that with an electric cooker the bark will come out black. Don't worry, it's not burned it's just how the meat reacts to an electric coil. I would run a thermometer probe through the top vent. If you can fit your butt on 1 rack I recommend putting another rack in below it and throwing in a couple of cans of strained whole tomatoes. They can be pureed and used as a base for a number of things including a KC BBQ sauce.

        Comment

        • JGo37
          Club Member
          • Apr 2018
          • 1576
          • the LOU
          • Cookers:

            22" Blackstone Griddle, with stand & hood
            CharGriller Portable Firebox - so modified you'll BLOL
            Kitchenaid #810 Charcoal Grill - highly modified
            Weber BI-code Black Performer w/Igniter
            Weber DE-code Red Limited - 'Lucille'

            Accessories:

            Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
            BBQ Dragon kettle shelves - 2
            Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
            Fyre Dragon Kettle Ribbin' Ring
            Fyre Dragon Kettle 2-Zone Smokin' Sheet
            OneGrill Rotisserie for the Kitchenaid
            Smokenator
            Smoking Tubes: 2x12" & 1x6"
            SnS
            Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

            My Helpers:

            Anova 900W Sous Vide Cooker w/Radios
            Instant Pot 6Q Duo
            Nesco Tabletop Roaster
            & the PIT!

          #5
          Like above, I always use hickory now with pork butts. I have hickory, oak, mesquite, apple and cherry on hand, and I could put in a smoking tube with another ~ 7 choices, some of which are competition mixes.

          Hickory.

          After the meat hits ~ 165F I don't add more chunks if it's a charcoal cook. At that point the smoke and taste has settled.

          There's a couple things you can during prep to affect taste. Sometimes as a change-up, especially if I'm going to do some things like burritos, I'll scrub the butt hard with slices of limes, 'paint' it lightly with yellow mustard using a brush, and then use a Santa Fe, Baja, or Santa Maria traditional rub and cake it on heavy for a dense bark. I lived in San Diego for 25 years, and fished Mexico a lot. Those are good things to try on pulled pork.

          Comment

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          Meat-Up in Memphis 2021

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