I like my butt rubbed and my pork pulled.
Member since 2009
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First Pork Shoulder - 10 pounder, bone-in
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Maizeandbrew18
Posts: 69
Fired up the egg on Friday night for my first "real" pork shoulder. I did one small 4.5 pounder but this was much more intensive and a much bigger learning experience.
I went with a mix of cherry and pecan wood with Royal Oak lump and went in at 250-265* throughout the cook. I rubbed it down with JB's Cowgirl Rub and mustard. My cook started a bit hot (around 300*) but settled down and went about 14 hours at 257*. Overall, a fun and successful cook!
Large BGE
Lexington, SC
Comments
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Looks very nice. My last few we're boneless. Need to find a bone in shoulder soon.Long Island, NY
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No need to answer but I bet that tasted GOOD!!!Charlotte, Michigan XL BGE
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Bone in for me, everything taste better with the bone in, Spatchedcock Chicken, Rack of Lamb, Pork Crown Roast... Porter House, T Bone, Pork Chops...Charlotte, Michigan XL BGE
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I like a bone-in butt because I believe the bone helps to conduct the heat into the meat, resulting in a more thorough, shorter cook.John in the Willamette Valley of Oregon
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