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Startin' the Shoulder

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run4jc
run4jc Posts: 107
edited November -1 in EggHead Forum
13 pounds of pork shoulder, boned and cut in half (Costco style.) My first shoulder - I'll add photos as it progresses, but 'nerd man' has these so far...

Rubbed and ready for a nap

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Penny and Heidi are ready to share....

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Another coating of rub and on the Egg for a long cook - figuring 15-20 hours

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Egg settled in for that cook...

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10 CFM Pit Viper

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Damper Half Open

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Temp at the grate.....

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More photos as 'we' progress!
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  • AZRP
    AZRP Posts: 10,116
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    Looks great, but I have one recommendation, looks like you are clipping the pit temp probe to the stem of the dome temp, if so, bump your temp to 250. 225 is ok if you are reading the grate level temp but a little low for dome temp. Good luck! -RP
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  • run4jc
    run4jc Posts: 107
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    Thanks - I did move it to the grate. It initially was at the dome, but once I got everything 'settled' I moved it to the grate a couple of inches from the meat. Thanks for the tip, though!
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