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Bone-in Pork Shoulder

ArlingtonGrillArlingtonGrill 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!

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