7lb pork shoulder in Bradley

[muebe]

I smoked a 7lb pork shoulder in the Bradley. I used the Pinch of Sizzle Kansas City Rub. 5 hours of cherry and 12 1/2 hour total smoking time. I removed at 192 and FTC for a couple of hours. Then I pulled the pork and mixed in some Pinch of Sizzle Mustard Mop Sauce. The pulled pork was excellent! Moist and tender with a great bark. This is the second time smoking meat in my Bradley and I am very happy with the results. It was 30 degrees outside this morning and I was still able to get a 200 degree temp inside the Bradley even though my puck burner is located two shelves down from it. I just installed a PID(after the shoulder smoke) and plan on doing the second element mod later ;D

[monty]

that's a clean Bradley you got there muebe  ;D

good job on the shoulder

[DTAggie]

Mighty fine indeed

[jiggerjams]

Great looking shoulder. Wow does those pictures bring back memories.

[smoker pete]

Nice looking pulled pork muebe.  12.5 hours for a 7 pounder to reach 192º is great considering your Bradley stayed around 200º.  You'll love that second element mod  ;)

[SoCalBuilder]

Muebe - I'm impressed with the way your pig turned out. 12 and  half hours, without the help of the SG heater in 30 degree temps? I haven't been able to pull off a time like that in sunny San Diego yet. I haven't gotten all my 2nd element parts yet, but I'm looking forward to that.

[muebe]

Nice looking pulled pork muebe.  12.5 hours for a 7 pounder to reach 192º is great considering your Bradley stayed around 200º.  You'll love that second element mod  ;)

Thanks Pete...I was going by the built-in Bradley thermometer and that might not have been very accurate. I have heard that they can be off by up to 30 degrees and the meat was just at level with the thermometer stem so I figured the reading might be off due to that reason. So it might have been higher than 200 degrees ??? I do have my dual probe PID installed now so I should get a accurate reading next time ;D

SoCal....It was around 30 degrees when I started it at 6:30am and the mid-day temp was about 70 degrees so I am sure that if it stayed 30 all day it would have took much longer. But it was able to get to 200 degrees on the Bradley thermometer during the 30 degree temp. I really think what is helping me is that I have the Bradley located in a plastic cabinet and the pipe at the bottom where my puck burner is has a heatsink. This is removing the excessive heat on the pipe. And while having the cabinet doors closed I found that it is nice and toasty inside the cabinet. It seems to work as internal heater for the cabinet allowing the Bradley to have a warmer environment. The original intention of the heatsink/fan combo was for using mainly for cold smoking but turns out to be a nice benefit of the mod after the fact ;D

[classicrockgriller]

Nice job on the Butt and Nice work on your Smoker.

IMO, only a 7 lb butt in a nice toastie oven is spot on.

About 1 hr and 45 minutes per lb.