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Early morning Pork Shoulder (Pics)

Got a 8lb bone in pork shoulder. Rubbed it with Bad Byron's, then a layer of mustard, then another layer of bad byrons. In the fridge for 24 hours. Pulled it and on this AM at 8am. Got the Maverick running shooting for 250 grate temp. Settled in around 259 or so. Apple chunks for smoke. Also mixed in some AMS apple pellets through the lump. Made some of my homemade Carolina vinegar sauce--- simmered for 10 minutes, then cooled, and in the fridge until dinner. After 6 hours, butt in the stall at 176IT, grate temp at 266*. Planning to eat around 7-8 tonight. Will be accompanied with fresh green beans and slow cooker mac n cheese. Will post more pics as I go.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Comments

  • ChubbsChubbs Posts: 5,063
    Crappy Vanilla wont let me post photos right now... Aggghh
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Dude I tried to help you


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    LBGE & SBGE (big momma and pat)
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  • ChubbsChubbs Posts: 5,063
    No, it won't even go through with the traditional camera to laptop I have been doing for a few years. Forum gave me some security crap. Saw others were having same issues today.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • ChubbsChubbs Posts: 5,063
    Finally letting me post the pics.... More to come...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Save some for me, looks good.
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  • Ha just kidding man. Looking good!!

    I was not just crazy about my turbo no foil butt from the weekend. Thinking ether lower temp or the foil step is needed.


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    LBGE & SBGE (big momma and pat)
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  • six_eggsix_egg Posts: 603
    Looking good

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • ChubbsChubbs Posts: 5,063
    In 8.5 hours and at 192IT. Grate temp has been between 250-275 the whole time. Fluctuated when I opened the dome 3 times to mist with cider vinegar and apple juice. Pics to come.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • ChubbsChubbs Posts: 5,063
    edited February 2013
    @MCN, I have never foiled one time during the cook and always get a moist result. I think it is the higher temp that dries it out. Pulled this one at 5:15pm and it was 197*. This is the highest temp i have ever cooked one (300 dome and 250-275 grate) so will let you know if the higher temp dries it at all. FTC until 7:00. Looks fantastic. Pics after pull.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • MrCookingNurseMrCookingNurse Posts: 4,029
    edited February 2013
    Yea, I also kinda fell asleep around 198-200 so I didn't pull till 205 b-(

    I was also a good 50 points hotter than you


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    LBGE & SBGE (big momma and pat)
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  • Solson005Solson005 Posts: 1,906
    How did you like the apple pellets? Planning a butt for my small egg at a buddies lake house this weekend and looking at some different options.
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • MickeyMickey Posts: 16,269
    Put me in coach. But feed me first.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • ChubbsChubbs Posts: 5,063
    Solson005 said:

    How did you like the apple pellets? Planning a butt for my small egg at a buddies lake house this weekend and looking at some different options.

    I liked the apple pellets but honestly couldn't tell a difference because I used chunks too. The butt was smoking for a handful of hours but not sure if it was a result of the pellets or mixed in chunks.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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