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My First Overnight Smoke on the EGG for July 4th

mtnbikeninjamtnbikeninja Posts: 36
edited November -1 in EggHead Forum
Smoked two pork shoulders and one boston butt. All weighing in around 22lbs. Rubbed them down with a brown sugar/yellow mustard mix and sprinked them with my dry rub. I tried to keep the dome temp stable @ 250 for 15 hours. Fell asleep for 6 hours and woke up to 180 degrees. I believe the eyes on the daisy wheel were closed too much.

Outcome: They came out great for pulling as I took them off the egg at an internal temp of 190. Wrapped them up in foil and did the 2.5 hour rest in the cooler. They just melted!!

Here are some pics. Any pointers for next time, please share. I believe I did a good job but I'm sure I can do better.






  • jbennyjbenny Posts: 147
    Looks awesome and great job! I always try to stabilize at 215-225 when the meat hasn't been on that long and it's time to go to bed because as the meat warms up the temp creeps up.

    That's the great thing about the egg is that even when the temp drops just ramp it back up, get doing what your doing!
  • BoxerpapaBoxerpapa Posts: 989
    Looks great to me. Good job
  • transversaltransversal Posts: 719
    A whole bunch'a folks would love to do as well as you did on your first try. Congrats!!
  • Rafter RRafter R Posts: 120
    Those look AWESOME! I wish I could eat pork b/c I really want to try some of those!
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