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hinsongolf
Posts: 59
Since everyone is on turkey....
Put 2 butts on at 8 pm last night ... 13 hours later they are at 152 and smoker at 221.. a couple of thoughts..
1) Don't you wish you had put 2 on last night!
2) Can't you just feel the collagen breaking down a beautiful process
3) Aren't you thankful for your egg!
4) People who do not have BGE have no idea how good (tender, moist, flavorful) pulled pork can be!
Put 2 butts on at 8 pm last night ... 13 hours later they are at 152 and smoker at 221.. a couple of thoughts..
1) Don't you wish you had put 2 on last night!
2) Can't you just feel the collagen breaking down a beautiful process
3) Aren't you thankful for your egg!
4) People who do not have BGE have no idea how good (tender, moist, flavorful) pulled pork can be!
Comments
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The only thing I'd suggest, if 221 is your temp guage, is to bump up your egg to 250. The grid is approx. 25 degrees cooler which means you may be trying to get meat up to 200 degrees on a grid that is at 195.
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That is grid temperature with digital probe.
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1) Yes I do! I just ate a mediocre processed ham sangwich for lunch. I would be much more thankful for a pulled pork sangwich!!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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