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First pork shoulder need some tips

theman48theman48 Posts: 12
edited June 2012 in Pork
doing my first pork shoulder on the egg tomorrow need some tips on how long and what temp also if i should use a rub or brine it over night


  • BYS1981BYS1981 Posts: 2,530
    I do 250 degrees dome temp.

    General rule of thumb is 2 hrs per pound, but that is a very general rule of thumb.

    I do a spice rub from anywhere to 24 hours before, and do not brine.

    Have fun!
  • TjcoleyTjcoley Posts: 3,528
    Start early, forget the clock and trust the temp. If it's done early you can keep it hot wrapped in foil and placed in a pre-warmed beer cooler for hours.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Rolling EggRolling Egg Posts: 1,995
    Go look at my post from yesterday. I cooked a 21 pounder at 250 dome and it was done at 21 hours.
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