came out good but one proplem

[bigtim665]

Well i smoked two shoulders and a arm roast for my mystery meat sandwichs. The two shoulder came out great. On one was itailan seasoning lemon pepper garlic salt. The other was the same add some brown surger. The arm roast was the same as the second.
Smoked at around 220 for 5 hours 280 for 3 or so. I think because the arm roast had brown surger and it was on bottom rack it burnt bad on the bottom. I got about 3/4 of it after cutting of the burnt part. The two shoulders where great. i took them in the shoulders where alittle underdone for pulling so i end up chopping it up with my heavy cleaver. The shoulders tasted great. I added some of the pork with the beef about 50/50 i think. It tasted good going to go have a sandwich with it now to do a good taste test. My brother did not bring his cam so no pics sorry again guys.

I am unsure what to smoke next i did chicken twice pork country ribs and the baby backs. The two shoulders and arm roast. Now i am thinking a turkey but i am still getting alittle sootty taste on the out side of the meat so i do not want to ruin a turkey. I am thinking about pulling some sirlion. Maybe it is time to try some candian bacon. at this point i have no idea but am open to any ideas. maybe a briskit but the one i did in the slowcook i did not care for. And i do not think any one here likes it either.

[Bbqgoddess]

I am unsure what to smoke next i did chicken twice pork country ribs and the baby backs. The two shoulders and arm roast. Now i am thinking a turkey but i am still getting alittle sootty taste on the out side of the meat so i do not want to ruin a turkey. :

Sooty taste? Are you barely seeing a "thin blue smoke" or billowing smoke?
Lots of smoke is not so good.... A briskey is a long smoke my friend! be prepared, and let us know we will be up with ya!
Happy smokes!

[Gunslinger]

I'm curious. This is the second post where you say something on the bottom shelf burned. And I notice that you're messing with the temps. And 8 hours seems awful quick for a couple shoulders. Maybe the Bradley is just that good. But I bet not.
Are you foiling? Do you notice a plateau? Are you turning or moving the meat at all?
Just some questions about your method. Fill me in.

[Bbq Bubba]

Don't worry about it.

Obviously this never happened.

Don't look for something different to cook, keep doing butts till you get your problem fixed, otherwise your just wasting meat.

[Gunslinger]

Don't worry about it.

Obviously this never happened.

Don't look for something different to cook, keep doing butts till you get your problem fixed, otherwise your just wasting meat.

Bubba, you kill me. Will you adopt me.

[SMOKE FREAK]

Whoa...

I agree with Bubba.



You should leave the temp steady, not jacking it up and down. Let it take as long as it takes. Thats what good "Q" is about.

[Bbq Bubba]

BTW, what are you cooking on?

[Texas-Hunter]

BTW, what are you cooking on?

Big Tim just bought a Bradley Digital Smoker..

[bigtim665]

NO moving no foil just straight smoke it tasted good people liked it Might have jumped the gun on pulling it out. temp went to 212 then i went up and got it to around 250 t0 26 at the end.

I'm curious. This is the second post where you say something on the bottom shelf burned. And I notice that you're messing with the temps. And 8 hours seems awful quick for a couple shoulders. Maybe the Bradley is just that good. But I bet not.
Are you foiling? Do you notice a plateau? Are you turning or moving the meat at all?
Just some questions about your method. Fill me in.

[Gunslinger]

NO moving no foil just straight smoke it tasted good people liked it Might have jumped the gun on pulling it out. temp went to 212 then i went up and got it to around 250 t0 26 at the end.

You should smoke those shoulders at 225° to 250° and foil when they (the meat) get to 140° or so. If pulling, get them up to 205° and if slicing, 190°. You should have a noticeable plateau, where the temps don't move for hours, or even go down some. And when it's all said and done, leave to rest in a pillow lined cooler for an hour or more.
I have a stick burner, so maybe the learning curve is bit different, but principle is principle. Big pork roasts on my stick burner take at least 14 hours.
I think you need to tune your method.
Go to this post. He doesn't foil, but that's what works for him. Most foil. Nevertheless, it's a great tutorial.

[Texas-Hunter]

You should smoke those shoulders at 225° to 250° and foil when they (the meat) get to 140° or so. If pulling, get them up to 205° and if slicing, 190°. You should have a noticeable plateau, where the temps don't move for hours, or even go down some. And when it's all said and done, leave to rest in a pillow lined cooler for an hour or more.
I have a stick burner, so maybe the learning curve is bit different, but principle is principle. Big pork roasts on my stick burner take at least 14 hours.
I think you need to tune your method.
Go to this post. He doesn't foil, but that's what works for him. Most foil. Nevertheless, it's a great tutorial.

Great answer and helpful direction Gunny...Bravo buddy..