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room temp before putting pork shoulder on?
What temp should the shoulder be before i put it on the egg? I have done several long smokes and cant seem to get the thing anywhere near 185 degrees. Its fully cooked but just very difficult to pull. I've been cooking at 225 for upwards of 1.5 hrs per pound- the shoulder is usually somewhere in the 50-55 degree range when i put it on. Should i have it closer to 70?