pork shoulder

[mesmoked]

I'm looking at doing a 5.5 lb. pork shoulder, with a pork rub overnight.  From what I read I am thinking 4 hrs. smoke with apple, maple, hickory at 220 deg.  Can someone give me a ballpark what it will take to get to i.t. of 185, and is 185 a good pulling temp.?  Any other recommendations would be appreciated.

thanks

[KyNola]

I'm guessing 11 to 14 hours because of the stall that will occur somewhere around the 160 internal temp mark.  When it stalls, don't bump the temp up.  The stall is when the magic happens.  Your amount of smoke sounds right.  It will pull at 185 just fine. 190-200 is better but will take longer.  If you have time, when the butt is ready to come out of the smoker, wrap it in foil.  Then wrap that in a large towel and place it in a dry cooler or your microwave.(DON'T turn on the microwave) and let it set for a couple hours.  Really helps the final product.  If you don't have the time to spare, no worries, just pull that sucker! :D

[classicrockgriller]

KyNola has you a good plan.

Change your water out after the smoke and replace with

fresh hot water. Change you water every 4 hours if you are

using the small Bradley bowl. The water bowl will acculate

grease from the Butt.

Keep your vent 3/4 to full open to help release the moisture

from the cabinet.

Keep an eye on your V-tray. Scrap it as needed. There is a lot

of Fat in them butts.

Have fun, it will be fantastic good eats. They are very forgiving.