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I"m smoking a pork shoulder - started it last night and was hoping to wrap it up this morning in prep for a MN Vikings loss today (maybe not a good sign). I guess the temp wasn't completely stabelized last night as i thought and as temperatures started moving toward 300, i closed things down too much. Temp in the egg was dropping this morning when I woke up and ended up adding more charcoal and re-lit the egg. Currently cooking at 300 and the 6.5 pound pork internal temperature is at about 135. I believe the internal temperature got to maybe 165 last night. Gametime is in 3 hours, looking for any advice on dome temp and if you believe there will be any moisture left. I believe I'm shootin for 190 degree internal temp.