I put on a 4lb boneless pork shoulder yesterday that I'd rubbed with my favorite rub the day before and refrigerated overnight, Put in Bradley at 220 for 3 hours of Hickory and I had planned on 8 hours. Of course the pig gods decided I needed to cook it for 12 hours, so we had some leftover country style ribs for dinner and I pulled it and FTC'd it at 10 pm. set the alarm and got up at 2:30 am and pulled it or should I say shredded it as it was so tender and juicy that I didn't need any forks to break it up. I only had a couple of temp drops that didn't last very long I used a foil pan of boiling water and spritzed with apple juice several times. Is it possible that I spritzed to often and caused the added time or is it just up to the pig? Here's pictures from after the FTC and pulled.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130704-00314_zps24c55816.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130704-00314_zps24c55816.jpg.html)
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130705-00317_zps6eae897d.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130705-00317_zps6eae897d.jpg.html)
Thanks to everyone who has posted about pulled pork for all the instructions and advice I found. :)
great looking pork
The more you open the door to spritz, the more heat you lose and the Bradley has to recover and is slow to do so. The pig definitely has something to do with it as well.
Your pork looks good no matter how long it took. :)
For tonight's dinner I took some of the pulled pork put it in a foil pouch, spritzed it with a little apple juice and added a small amount of Stubbs BBQ sauce, sealed the pouch and into a 350 oven until it was hot and juicy. While it was heating up I took a couple of fresh Bolillos rolls and split them, buttered and toasted on the grill added some sliced red onion and they were ready for some heavenly pig. The wife dove in so fast I didn't get any pictures but I did get a big thumbs up. I do love my Bradley. :D