9 pound pork sholder and a 5 pound brisket flat went in this morning

[chadp]

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)?

[Wildcat]

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.

[chadp]

18-20 hours is a bad alarm clock setting time. but you may be right.  After 6 hours ithe shoulder s at 135.

[Wildcat]

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.

[Wildcat]

So how did it turn out?

[chadp]

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.

[Earls BBQ]

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?

[Wildcat]

No. As long as the surface of the meat is being exposed to enough heat you will be fine.

[Earls BBQ]

Thanks Wildcat!