I would like to cold smoke then roast slowly in large deep trays. Preheat smoker with bradley hickory bisquettes to 98 c and place pork butt in smoker. Apply smoke for four hours. Or if you are in a hurry try this. Remove the pork shoulder from the dish and place on the smoking rack and place in the smoker once it is preheated and a thin stream of blue smoke is coming out of the opened vent.

Preheat bradley smoker to between 100 c and 120 c 220 f and 250 f. Mix together the sauce ingredients and baste the pork with sauce setting aside remaining basting sauce. The vast majority of recipes call for smoking at 275 degrees fat side up until internal temp hits 160 or for 5 hours or until the fat cap begins to split as shown in the video above. Cover container and place in refrigerator overnight. Pull pork in a large dish mix together the sauce ingredients and baste the pork with sauce.

Mix about 1 4 cup sugar rub into cider. Or if you are in a hurry try this. Place pork roast in bradley and hot smoke for 4 hours at 220 degrees with mesquite or hickory bisquettes or try apple it has a nice flavor also when the internal temperature of the pork gets to 160 degrees turn smoker temperature up to 240 cook until core temperature is 192. Place pork shoulder in a large pot and add enough apple cider to cover. Combine ingredients for dry rub in a small bowl.

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Using hickory flavor bisquettes smoke cook for approximately 4 hours smoke 8 hours the wrap pork in tinfoil and cook for an additional 6 hours at 200f. Cook at a box temp of 210 to 220f. Load the bradley smoker with hickory mesquite or apple wood bisquettes or any combination of the 3 and turn the temperature to 250 with the smoker turned on and set the time for 6 hours. Using hickory flavour bisquettes smoke cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70 c 160 f. Place pork roast in bradley and hot smoke for 4 hours at 220 degrees with mesquite or hickory bisquettes or try apple it has a nice flavour also when the internal temperature of the pork gets to 160 degrees turn smoker temperature up to 240 cook until core temperature is 192.

They all happen around the same time so don t be too concerned. Please can anyone give me advice i have asked on the rubs and sauces section for seasoning advice but thought here s a good place to ask about the how. Combine white sugar brown sugar salt paprika onion powder black pepper and garlic powder in a bowl. After watching too much man vs food i want to use my bradley smoker to produce pulled pork. Pre heat bradley to 220 degrees.

After brining for 12 hours remove from brine and pat dry. If you pull the meat and finish in a crock pot splash a little apple juice over the meat into the pot. Pat rub evenly over pork butt. After 6 hours check for doneness. After brining for 12 hours remove from brine and pat dry.

After 6 hours check for doneness. They all happen around the same time so don t be too concerned. Using hickory flavor bisquettes smoke cook for approximately 4 hours smoke 8 hours the wrap pork in tinfoil and cook for an additional 6 hours at 200f. Mix about 1 4 cup sugar rub into cider. Preheat bradley smoker to between 100 c and 120 c 220 f and 250 f.

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Pat rub evenly over pork butt. I would like to cold smoke then roast slowly in large deep trays.