Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bone-in Pork Shoulder

Options
ArlingtonGrill
ArlingtonGrill Posts: 65
edited June 2012 in Pork

Need some BGE help.  I put on a 3.75lb bone-in pork shoulder yesterday with a grid temp of 250F and dome temp not much higher.  It took 11 hours for that baby to get to 184F.  Had to catch some zz's before it hit 190F.  Wrapped in HDAF and left it on the counter for 6 hrs before placing it in the fridge early this morning.  First, does the bone-in make that much difference versus boneless?  I did a 7 lb boneless shoulder in nearly the same amount of time.  Second, is my shoulder good for eating even though I never hit 190?  Thanks!

· Share on FacebookShare on Twitter

Categories