at 7:30 @220 with 6 hours of hickory smoke set to go. Any estimations on how long they will take (outside temp is low 30s with high humidity, rain)?
Really now way of telling. Somewhere between 12 and 30 hours if it is all done in the Bradley. I would guess about 18 to 20 hours.
Really don't need anymore than 4 hours of smoke in a Bradley.
18-20 hours is a bad alarm clock setting time. but you may be right. After 6 hours ithe shoulder s at 135.
It will eventually hit a stall stage. When it does it could be for several hours and the internal meat temp may even drop a little. Just be patient and resist the urge to jack the cooking temp up. It will get through it. You will be happy with the results.
So how did it turn out?
sorry for the slow response. It was great. 16 hours for the Brisket and 17 hours for the pork, which should have been 18. I used the microwave for the FTC on the brisket. the shoulder could have gone a bit longer but it was good.
So I hear that meats should be below 40F or above 140F in a four hour window. A couple of pork butts will go, for me anyway, several hours over this window before reaching 140F in my Bradley. Any cause for concern?
No. As long as the surface of the meat is being exposed to enough heat you will be fine.
Thanks Wildcat!