4# Bone in Pork Shoulder (First Try)

[spangler2k3]

Good morning everyone.. I have the bradley preheating right now with 3 hours of alder/apple combination at 190, then crank to 275 to get the IT to 195-200 range.

I'll be opening the cabinet and using a applecider/brown sugar spritz every 30 to 45 minutes until done.

I'll provide some pictures as i go along. planning on pulling the pork

Figured 4 pound shoulder should take 6 to 7 hours but i'll trust the thermometer

this site has been helpful and i appreciate all of it from you folks

Chris

[KyNola]

Good luck to ya!  I'm sure it will turn out as good or better than you hope.

One word of advice, if you open the door every 30-45 minutes it will most likely take longer than you originally estimated as you will lose a ton of heat each time you open the door, particularly until the meat comes up to temp.

Smoke On!

[spangler2k3]

after 3 hours of smoke, the pork was sitting around 170 IT

I cranked the temp as high as i can get it.. right now around 265-270 range.

After 1 hour of that temp and 2 door openings to spray with apple im at 180 IT

I would say im well on my way so far.

I do not intend on wrapping it to continue cooking, but i want to foil towel cooler for an hour or 2 before shredding it

sound reasonable?

[spangler2k3]

TIMELINE

insert pork at 8:12am at 190 degrees and smoke for 3 hours

11:15am crank the heat to 275 degrees let it heat up for 1 hour

12:15pm spray apple juice on it, and foil, return to cabinet

3:00pm internal temp reached 205 degrees

right now its removed FTC

pulling for dinner at 5pm

pictures to follow at dinner :)

[beefmann]

sounds  like you   did a great job  congrats