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eggteetheggteeth Posts: 52
edited August 2012 in Pork
Thank you to you kind folks on this board.  After reading many of your pork related posts, I took another run at a 5.5 lb. pork shoulder.  Rubbed with dizzy dust and went straight at it (no brine, injection, wrap, anything).  on at 8:00, hit 200 degrees at 4:00, I didn't open the egg once.  Wrapped and in a color.  I used two forks to take it off, and it felt like the butter I've read many of you discussing.  I'm feeling really good about it.  

Thanks for the insightful posts to help a rookie out.

Comments

  • Hi54puttyHi54putty Posts: 1,869
    Awesome. Congrats and I'm sure it will be amazing.
    XL,L,S 
    Winston-Salem, NC 
  • AleBrewerAleBrewer Posts: 555
    eggteeth said:
     I didn't open the egg once.

    That's a pretty big deal right there. Opening the Egg(or any cooker) can add to cook time and contribute to drying out whats being cooked.

    Glad it worked out well for you.
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