No pics but it happened. Decided to do a small pulled pork. Got a 5 pound boneless shoulder, wrapped in mesh. Removed the mesh to not lose all the bark, and coated with rub. Put it on a stable (1 hour plus) Egg at 325 for a turbo cook. After another hour, left the Egg to do its thing. Came back 2 hours later to a 425 degree Egg and a 190 degree pork. Shut it down but pork was at 210 shortly after (about 4 hours after starting, and 5 hours before dinner). FTC'd it for 5 hours. Checked temp and still at 150 before pulling. Good flavor, but a bit dry compared to low and slow. Good sandwich, but not near as good as the ones I've done either low temp or turbo at 350 then wrapped in foil. Lesson learned - watch the temp, and use a bone in shoulder so you have a big hunk of meat instead of several small ones stuck together b
__________________________________________It's not a science, it's an art. And it's flawed.
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