Pork shoulder Question?

[SuperMagManiac]

Hey guys! Ive got a question for ya. Im a new digital bradley owner and Im so far very pleased with the smoker. I have a pork shoulder that Im wanting to make some pulled pork out of. The recipes that Ive been finding online take around 10-12 hours. My problem is that I want to cook it this week but I dont have time to be home while cooking it. My question is, do I need to worry about changing the water during the cooking time? I was thinking I could maybe smoke the shoulder for a few hours one night, put in fridge, and then cook the rest of the way in a crock pot while at work. is this a bad idea? Id really like to cook the whole time in the bradley, but like I said, I wont be able to add water and make sure it stays moist. thanks for the help.

[Habanero Smoker]

Hi SuperMagManiac;

Welcome to the forum.

Although I have done many overnight cooks, I would not feel comfortable leaving the Bradley operating that length of time without anyone around to respond to any potential problem that can occur. Changing the water is important, especially after you are finishing applying smoke, and around every 4 hours if you are cooking fatty foods such as pork shoulder. Some use a large 9 x 13-inch aluminum pan instead of the standard bowl that comes with the Bradley. Also keep in mind that the longest you can set your Bradley for is 9:40 hours, then it must be reset or it will shutoff.

If no one will be around to monitor the smoker, it would be much safer the apply the four hours smoke to the butt, then transfer it immediately to a crock pot to finish cooking. Cold smoking between 70 - 80°F for four hours then refrigerating overnight should be alright. Smoke has some antimicrobial properties. Also the salt in the rub will provide some bit of protection against surface bacteria, , but the smoke and salt should not be a substitute for standard food safety.

[beefmann]

Agrees with Habs some one should be around to monitor the  smoker, change the water bowl,  If no one is gonna be around, do a  cold smoke for 4 hours and  right into a crock pot and continue to cook on low. 

also depending on the  size of the  shoulder you  have is how long it  will take to cook,  A rule of thumb for  pulled pork could be anywhere between 1 - 2 hours  per pound of meat depending on the  cut  for pulled pork. However cook by  temperature over time, pulled pork  internal temp can be  between 185 and 200 F ,, if you  want to  have  sliced  roast  you  would be  safe at 165 F

hope this  helps

also welcome aboard

[TedEbear]

My problem is that I want to cook it this week but I dont have time to be home while cooking it.

I'm guessing that you don't have the time because you have to go to work each morning.  Any chance that you could pop it into the smoker as soon as you get home from work?  It should be finished by the time you leave for work the next day.  If you don't have time to pull just stick it in the fridge and take care of that after you get back home.

[SuperMagManiac]

Thanks for the replies. Im gonna give it a try tomorrow night, and I let you know how it goes. (didnt get a chance tonight, was busy watching my seahawks LIMP into a win) I sure am glad this forum is here, its helped to answer a bunch of my smoking questions.