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how about my first low&slow shoulder
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egghead2004
Posts: 430
mmmm 7.5 pounds 16http://webpages.charter.net/ddegon/picnic shoulder raw 040730.JPG hours 198 internal when removed[p]
http://webpages.charter.net/ddegon/picnic shoulder @198 040731.JPG
http://webpages.charter.net/ddegon/picnic shoulder @198 040731.JPG
Comments
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egghead 200d,[p]There is a little freeware program called XnView (someone on this board clued me into it) that does a quick job of getting those photos sized.[p]I don't mind the size, but it makes the dogs bark when it first pops up.
[ul][li]Pic Sizer[/ul] -
pivotizer,
Thanks, I was wondering how to make them smaller..[p]Dane
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egghead2004,[p]No problem, btw - the food looks great.
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egghead2004,
Looks real good. How long did it cook? What temp?
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egghead2004,[p]I cooked a whole shoulder last weekend, man what a treat. I typically cook butts, have done a whole sholder in the past but in the WAY past. I actually think I like those better than a butt. Mine was cooked at 260 for about 15 hours, I think it was a 9 pounder, temp on the way out was 185. What are your thoughs on the flavor of the shoulder vs. the butt, much difference?[p]Troy
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sprinter,
I've never had a butt, I'll try one soon though. This one cooked at 225 for at least 8 hours or so. I was not home all day and returned to a temp of 275 and an internal of 198 when I came home. Total cook time was 16 hours for a 7.5 pounds.
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egghead2004,[p]sounds great. What I love about the egg is that we can discuss / debate the merits of using a charcoal cooker at temps between 200 and 250 and the benefits therein. I mean, who else is debating whether a butt is better at 250 for 18 hours dome temp or 23 hours at 225 dome temp? [p]It's like critiqueing (sp) ted williams hitting or Sandy Koufax pitching. [p]Perfection sometimes leads to the absurd, but I like it.
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