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I love pork shoulders!

SundownSundown Posts: 2,967
edited 8:14PM in EggHead Forum
Put a couple on at noon and now, 7:15, the meat is at 157º.

The darned dome temp wouldn't budge over 200º since I put them in at noon.

Had the fire stabilized at 250º on the nose for more than an hour before I put them on.

In 11 years I don't think I've ever seen one of these things stick to any rules! :blink:

With my luck I'll be putting them in the cooler at midnight and pulling then at 4 or 5 am. :evil:

Still, you've got to love them! :woohoo:


  • SundownSundown Posts: 2,967
    Good idea but all was clear and clean when O built the lump in the fire box. I've poked around with the wiggle stick and I think the temps are starting to come up . . . I hope.

    Thermometers were just calibrated about a week ago too.
  • Little StevenLittle Steven Posts: 28,742

    Dude, I'm sure a guy that has been egging since 1998 would have that sussed. Take a moment of pause before you post.



    Caledon, ON


  • "Sparky""Sparky" Posts: 6,024
    Tweev wrote:
    That was quite rude.

    Dude,you're kidding right?Get a life douchebag(or as you Canadians say "hosebag") :laugh: But really,you're gonna post on what is rude,really :blink: ?Get a life man :angry:
  • Little StevenLittle Steven Posts: 28,742
    Mine was rude? I sorta tried to be Canadian about it. Good luck in the US man! :laugh:



    Caledon, ON


  • "Sparky""Sparky" Posts: 6,024
    I agree Sundown,they are unpredictable creatures :ohmy: But they are oh so tasty!! :woohoo: :)
  • egretegret Posts: 4,089
    You put them on at noon, and expect them to be ready by bedtime??!! :ohmy: Good Lord, son, what are you thinking about?? :woohoo: You know, Sunburn, you haven't been the same since your hero got elected!!? :woohoo: :woohoo:
  • crghc98crghc98 Posts: 1,006
    I'm only 40 minutes away...that is enough of a rest period right...just email me when you get them wrapped and I'll be down for a late dinner
  • shoulders finished up at 4am at 195º in the cooler and now I'm about to pull them.

    Life is pretty good.
  • WoodbutcherWoodbutcher Posts: 1,004
    Pulled pork breakfast, yummy! :) It's good anytime.
  • MaineggMainegg Posts: 7,787
    Well I have to respond just from the shock of seeing you post old man!!! :evil: done at 4 huh??? well breakfast will be good anyways :) or will you sleep till 2 pm LOL missed you down here at the fest :(
  • you put on a "couple"? you don't have any friends. what are you going to do with all that food?

    (ice out on winni. we gonna finally go fishing? some folks here want me to tip your kayak)
  • "Tip my kayak?" It really isn't necessary but, if you must leave a tip make it 20% ;)

    I have no friends. :(

    The PP is for my acupuncturist and my neighbor. I'll have a few scraps for breakfast.

    Saving me some salmon?
  • There isn't a nasty bone in the bunch. And, I did make sure the fire grate holes were clear.

    Just a quirk of the Egg. Temp went back up to 250º after a while. Breakfast was GREAT! :woohoo:
  • WessBWessB Posts: 6,937
    If there were a 40° hunk of meat 1/2" away from the tip of the thermometer causing it to read 200° it most certainly wouldn't be oxygen or air flow related...I've "got" 10 years of experience..and I know that...he did state the egg was stabalized for an hour, so the airflow was correct....and not being nasty at all..just realistic..
  • WessBWessB Posts: 6,937
    Sure it would increase the temperature being read....would most likely trash the piece of meat..if the temp being read was in fact not accurate due to being against a colder need to chill man..
  • Go watch porn, Tweev :whistle:
    I blame global warming - I'm sorry - global climate change. Somebody call Al Gorelioni, he won one of them pretty medals they gave to Yassar Arrafat and renowned anti-semite Jimmy Carter.
  • excellent. i just scored some pork shoulder for 72 cents a pound. i think it's goign to become the easter kielbasa though.

    (i know you have friends, i'm just lashing out. trying to keep you down!)
  • not necessarily. the only thing that changed was he added two very large cold chunks of mass.

    that would knock 50 off the dome temp for an hour easily.

    you don't want to adjust the vents just to force it back to 250, because the vent settings he had previously would return to 250 on their own once the system overcomes the giant heat-sink of the two cold butts.
  • i should have read you post first. pretty much what i tried to say.
  • sorry. wess is right on this one....

    (occasionally he does know what he's talking about! :laugh: ---kidding, wess. don't kill me. :ermm: )
  • WessBWessB Posts: 6,937
    We're cool Jeff...
  • i know.

    i didn't mean to throw you under the bus in that "other" post. sometimes it;'s too tempting to tweak you.

    tough to have fun on the board and keep it sounding goofy rather than angry or argumentative. i am not one for using smileys, but i need to try.
  • WessBWessB Posts: 6,937
    I did make one lsat reply to you in that one...and I still find myself typing LOL all the time...
  • i didn't read it. figgered i P.'d you O. enough already :whistle:


    ( ireally hate those smileys....) :laugh:
  • what we're trying to say is that it is basically tandard operating procedure to drop the butts into a 250 egg, watch it bottom out at 200, and to do NOTHING but go inside and have another beer. airflow isn't restricted. there's so little air moving thru the egg at 250, that the butts will not impair it. the thermometere is reading the lost dome heat due to the cold meat. it is not an indication of the fire. the fire is the same as it was before he put the butss in. it is getting the same air from below, and is the same size fire (one that can hold an egg at 250).

    once the cold butts stop initially sucking up the dome heat, the thermometer will rise again. the entire time the fire is unchanged, yet the fire appears to have dropped and gone up again.

    if a newbie saw that, and opened the dampers, you'd have a fire that might quickly return the dome temp to the 250 originally desired, but that fire would be a fire much bigger than the original one. once the butts lost their inital chill, you'd see that larger fire rasie dome temps well beyond the 250.

    egg at 250. putt on cold butt. shut dome, don't adjust vents, and walk away.

    your fire is unchanged (except for the brief gulp of air when you open the dome). there's no reason to force the dome back to 250 just because it reads low. the fire is a 250 fire, the dome thermometer just doesn't know it.... it will return to 250 and stay there.
  • WessBWessB Posts: 6,937
    When an egg is "stabalized" you don't need to make any adjustments because the thermometer dropped due to the introduction of meat..and if you think one needs to open the vents because of that scenario then you need to quit offering advice to others because you are totally wrong...
  • CanuggheadCanugghead Posts: 5,949
    Jeff, thanks for another clear insightful explanation. For precisely this reason, when I use my new Stoker for low n slow butts, I plan to not turn it on in the first couple of hours, or use the timed cook feature to set the target temp artifically low (say 50F) in the beginning. Hopefully it'll be more economical on lump usage too since the egg won't be in 'overdrive' mode trying to boost grid/temp to compensate for the cold hunks at the get go. Make sense?

  • EmandM'sDadEmandM'sDad Posts: 648
    Um... Easter keilbasa sounds good. Do you have a recipe you like?
  • If you were using a Stoker or Guru, and given the same type of cook, etc., you would place the pit(or grate)probe as far away on the grate as possible from the meat, so that the cool meat temperature wouldn't artificially ramp up your fire.
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