{"id":210,"date":"2011-01-16T21:09:50","date_gmt":"2011-01-17T05:09:50","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=210"},"modified":"2011-01-16T21:09:50","modified_gmt":"2011-01-17T05:09:50","slug":"hickory-smoked-pork-shoulder-roast","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-pork-shoulder-roast\/","title":{"rendered":"Hickory Smoked Pork Shoulder Roast"},"content":{"rendered":"<p>It was time to get off my Butt\u00a0 <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/grin.gif\" alt=\"Grin\" border=\"0\" \/> so I picked up a nice 8.59lb Pork Shoulder Roast from my local butcher, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Fagundes Seasoning\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/fagundes-seasoning\/\" data-shortcode=\"true\">Fagundes<\/a> Meats,\u00a0 for my 1st Pulled Pork.\u00a0 Using my Bradley\u00ae Electric Smoker<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.tqlkg.com\/image-4317795-10419257\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/> at 225\u00baF with 5 hours of <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoke.\u00a0 Figuring on 18-20 hours for some succulent Pulled Pork.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Slathered the Butt with some CT and John Henry&#8217;s Pecan Rub Seasoning.\u00a0 Wrapped in plastic food wrap and into the fridge overnight.\u00a0 The Pork Shoulder Roast was well trimmed and had a nice small fat cap on it.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Into the OBS for 5 hours of <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> with the PID set at 225\u00baF for 30 hours.\u00a0 20 minutes later is when the troubles reared their ugly head.\u00a0 First off the Smoke Generator would not advance any bisquettes.\u00a0 After many attempts I unloaded all the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> pucks and to make a long story short I loaded a bisquette manually every 20 minutes for 5 hours.\u00a0 Hey, I got my exercise <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/grin.gif\" alt=\"Grin\" border=\"0\" \/> So the bottom line is I need to clean the SG more often\u00a0 <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/embarrassed.gif\" alt=\"Embarrassed\" border=\"0\" \/><\/p>\n<p>Then I noticed a large pool of water under the OBS.\u00a0 Turns out that the foil which was holding 4+ cups of hot water had a hole in it and the water was all over the bottom of the OBS and leaked out through the front left leg assembly.\u00a0 Long story short &#8211; got a new pan, mopped everything up and continued on with my 1st Butt <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/grin.gif\" alt=\"Grin\" border=\"0\" \/> Note to self:\u00a0 Don&#8217;t be too frugal (that&#8217;s cheap to everyone else but in Ripon the Dutch like to say they&#8217;re &#8216;frugal&#8217;)<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Here&#8217;s the Butt after 22\u00bd hours.\u00a0 Fortunately I&#8217;ve read so many posts from everyone that I knew not to panic when the Butt stalled.\u00a0 In the first 6 hours it went from an IT of 48\u00ba to 156\u00ba.\u00a0 I&#8217;m thinking this is gonna be done in no time &#8230; Wrong!!!!\u00a0 That&#8217;s when I remembered about the STALL.\u00a0 It&#8217;s gonna stall &#8211; it always stalls &#8211; and yup &#8230; everything slowed to a crawl.\u00a0 But then I was in no hurry.\u00a0 It took another 15\u00bd hours to go from 156\u00ba to 198\u00ba.\u00a0 That&#8217;s when I pulled it.\u00a0 I will say that I&#8217;m really glad my Son installed a 2nd element in my OBS cause with the PID it performed flawlessly.\u00a0 Got me some nice bark on that porker.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Here it is after a 3 hour FTC.\u00a0 I was going to do 4 hours FTC but my appetite got the best of me\u00a0 <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/rolleyes.gif\" alt=\"Roll Eyes\" border=\"0\" \/><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_7.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Using the new pitch forks the wife picked up for me I pulled my first Butt.\u00a0 Everything was so moist and tender that I didn&#8217;t even need the meat puller.\u00a0 It literally just fell off the bone.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_8.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Wife had a nice Sammy but I just grazzed <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/wink.gif\" alt=\"Wink\" border=\"0\" \/> So here&#8217;s the money $hot with the bark mixed in.\u00a0 All in all, it was a huge success and I just received a call my two granddaughters who just loved the meat.\u00a0 That made it all worth while!\u00a0 I need to do me another one or two real soon.\u00a0 But after my first 24+ hour smoke\/FTC I think I&#8217;ll just kick back and get some zzzzz&#8217;s\u00a0 <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/grin.gif\" alt=\"Grin\" border=\"0\" \/> <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/grin.gif\" alt=\"Grin\" border=\"0\" \/><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/Pulled%20Pork%2001162011\/1stbutt_9.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It was time to get off my Butt\u00a0 so I picked up a nice 8.59lb Pork Shoulder Roast from my local butcher, Fagundes Meats,\u00a0 for my 1st Pulled Pork.\u00a0 Using my Bradley\u00ae Electric Smoker at 225\u00baF with 5 hours of &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-pork-shoulder-roast\/\" aria-label=\"Hickory Smoked Pork Shoulder Roast\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13],"tags":[],"class_list":["post-210","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hickory Smoked Pork Shoulder Roast - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-pork-shoulder-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hickory Smoked Pork Shoulder Roast - Smokin&#039; 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