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PINGing Buzz

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Maple Egg
Maple Egg Posts: 31
edited November -1 in EggHead Forum
Hey Buzz,

Thanks for the input. Success!!!

Started loosing temp in the shoulder but eventually bumped the Pit Minder up to 300F and got the little bugger up to 200F at about the 19 hour mark.

It’s 4:00 now so pulled pork for supper (didn’t make it in time for lunch). Used a North Carolina sauce for mixing in with the pork… Great!!!

The outer area had a hard crust to it but once inside, it was moist and pulled easily.

I’ll post a “Pulled Pork Lessons Learned” in the next few days.

Here’s a shot of it just before coming off the Egg.

Thanks again,

Mike Pork1.JPG
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  • Buzz
    Buzz Posts: 63
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    Well done!

    I wonder if taking it up to 300 contributed to the bark or if it was simply a matter of time. Even in the Egg, I guess it will eventually dry out the edges anyway.
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