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GriffinAiredale
Posts: 2
I've had my egg for a few years and have significantly under utilized it for grilling burgers, pork chops, chicken breast, etc. This weekend I decided to do my first pork shoulder. I bought an 8 pounder, watched the tutorials, cleaned the egg, and got started. I put it on at 9:15pm at 225*. Woke up at 7:00am and it was ready. It turned out delicious.
Comments
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Outstanding. Welcome aboard the forum train.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks great!! Welcome from Central Florida.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Nice! Very nice bark. Welcome to the forum.Belleville, Michigan
Just burnin lump in Sumpter -
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You say you had your egg a few years and you just made your first pulled pork? How and why in the world did you hold out so long?
I think a butt was my second cook!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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Sea2Ski said:You say you had your egg a few years and you just made your first pulled pork? How and why in the world did you hold out so long?
I think a butt was my second cook! -
Looks great. Can't go wrong with the pulled pork.
East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones
#BBN
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Nice job....welcome aboard.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Mighty fine job right thereColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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