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Perfected a Pork Shoulder last weekend

edited 4:36AM in EggHead Forum
The last few pork shoulders or butts I had done on the egg were a bit of a disappointment. But I learned why this weekend. I was a prisoner to the meat thermometer. I was so concerned about the meat drying out that as soon as the temp hit 165 to 170 I was taking the meat off. Well, as most of you already know that was my problem. This time when the meat therm said 165, I wrapped it in foil and let it stay on. I waited until the bone was able to pull completely out of the shoulder. The meat therm said 195. I was a little nervous, but I went inside to pull the meat. Well the meat basically pulled itself. It was incredible and I have been eating sandwiches most of the week from that. I don't use a plate setter. This cook was done at 225 for about 6 hours then I foiled the meat and cooked another 1 hour to 1 hour and a half. 8 pound pork shoulder picnic fyi.
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