4# Bone in Pork Shoulder (First Try)

Started by spangler2k3, September 10, 2015, 04:57:59 AM

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spangler2k3

Good morning everyone.. I have the bradley preheating right now with 3 hours of alder/apple combination at 190, then crank to 275 to get the IT to 195-200 range.

I'll be opening the cabinet and using a applecider/brown sugar spritz every 30 to 45 minutes until done.

I'll provide some pictures as i go along. planning on pulling the pork

Figured 4 pound shoulder should take 6 to 7 hours but i'll trust the thermometer

this site has been helpful and i appreciate all of it from you folks

Chris

KyNola

Good luck to ya!  I'm sure it will turn out as good or better than you hope.

One word of advice, if you open the door every 30-45 minutes it will most likely take longer than you originally estimated as you will lose a ton of heat each time you open the door, particularly until the meat comes up to temp.

Smoke On!

spangler2k3

after 3 hours of smoke, the pork was sitting around 170 IT

I cranked the temp as high as i can get it.. right now around 265-270 range.

After 1 hour of that temp and 2 door openings to spray with apple im at 180 IT

I would say im well on my way so far.

I do not intend on wrapping it to continue cooking, but i want to foil towel cooler for an hour or 2 before shredding it

sound reasonable?


spangler2k3

TIMELINE

insert pork at 8:12am at 190 degrees and smoke for 3 hours

11:15am crank the heat to 275 degrees let it heat up for 1 hour

12:15pm spray apple juice on it, and foil, return to cabinet

3:00pm internal temp reached 205 degrees

right now its removed FTC

pulling for dinner at 5pm

pictures to follow at dinner :)

beefmann

sounds  like you   did a great job  congrats