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My third and fourth pork shoulders (pics)

jls9595jls9595 Posts: 1,314
edited August 2012 in Pork
Two 5.5lb butts.  Just took them off the egg at 196 internal.  Wrapped in foil and towels and placed in a cooler until time to eat.  16 hours total at an average of 255 degrees dome temp.  This is my first ever post on the forum by the way.  Great place for egg enthusiasts, great info.  Just thought I'd share.  Used Chris Lilly's injection and rub recipes for this cook.    Will post more pics after I pull it and let y'all know how it turned out.image
In Manchester, TN
Vol For Life!
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Comments

  • BrownieBrownie Posts: 1,022
    Looks good!
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  • jls9595jls9595 Posts: 1,314
    Thanks, can't wait to pull and eat it but I have to wait another hour or so :-L
    In Manchester, TN
    Vol For Life!
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  • doubledouble Posts: 1,214
    Looks good my favorite part of doing them is the bits I taste whilst wrapping in foil.
    Lynnwood WA
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  • jls9595jls9595 Posts: 1,314
    imageimageturned out great and I threw on some jumbo hot dogs to fill people up so I could have more left over pork for myself :-j
    In Manchester, TN
    Vol For Life!
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  • jls9595jls9595 Posts: 1,314
    Looks good my favorite part of doing them is the bits I taste whilst wrapping in foil.
    yes, one of the best parts of the whole thing haha
    In Manchester, TN
    Vol For Life!
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  • imageimageturned out great and I threw on some jumbo hot dogs to fill people up so I could have more left over pork for myself :-j

    That's awesome!
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