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Startin' the Shoulder

run4jcrun4jc Posts: 107
edited 12:37AM in EggHead Forum
13 pounds of pork shoulder, boned and cut in half (Costco style.) My first shoulder - I'll add photos as it progresses, but 'nerd man' has these so far...

Rubbed and ready for a nap


Penny and Heidi are ready to share....


Another coating of rub and on the Egg for a long cook - figuring 15-20 hours


Egg settled in for that cook...


10 CFM Pit Viper


Damper Half Open


Temp at the grate.....


More photos as 'we' progress!


  • AZRPAZRP Posts: 10,116
    Looks great, but I have one recommendation, looks like you are clipping the pit temp probe to the stem of the dome temp, if so, bump your temp to 250. 225 is ok if you are reading the grate level temp but a little low for dome temp. Good luck! -RP
  • run4jcrun4jc Posts: 107
    Thanks - I did move it to the grate. It initially was at the dome, but once I got everything 'settled' I moved it to the grate a couple of inches from the meat. Thanks for the tip, though!
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