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Help with pork shoulder please!!

ChefAlChefAl Posts: 66
edited 5:15AM in EggHead Forum

Doing my first shoulder on the egg. On the old smoker I would foil it at 165 degrees and then take it to 200 degrees.

Since I am using the egg is it still recommended to foil the meat?

Thanks in advance!


  • HossHoss Posts: 14,600
    No need to foil until it hits 195 I T .If it gets ready early,Pull,place in double wrap of HDAF,wrap in towels and place in a dry cooler for up to 4 hours.
  • RNLVRNLV Posts: 42
    See post below for more info. 18lbs of Boston Butt.....I'm going all in.
  • ChefAlChefAl Posts: 66
    Thanks Guys!
  • I only foil when I need to wait to pull it. Otherwise I only wait 20-30 minutes after I take it off the egg and then pull it. I have tried foiling it and I like it better when it is 100% exposed for 100% of the cook
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