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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

20 pound whole pork shoulder

thailandjohnthailandjohn Posts: 947
edited September 2013 in EggHead Forum
This pork shoulder is going to be served tomorrow at 2PM it will be going on the Egg at 6 PM. I will be starting with a temperature of 215 controlled by my Stoker, later I will bump the temperatures up to finish the cooking. I use Mesquite lump charcoal plus I add sticks of Almond wood and Hickory chips.....Love my Stoker

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