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Pork Shoulder

tactical_66tactical_66 Posts: 206
edited July 2012 in EggHead Forum
Just got home from a wedding. Now it is time to smoke this pork shoulder. 8# rubbed and on the egg at 260 degree dome temp tuntil 190 to 200 degree internal temp. Now off to bed.

Photobucket Pictures, Images and Photos


  • tactical_66tactical_66 Posts: 206
    Woke up to check the temp and it held steady at 260 deg overnight.
  • lousubcaplousubcap Posts: 16,548
    Nicely done on dialing it in...enjoy the jourrney and especially the end results of this adventure.  Sounds like you (someone has to take credit!) and the BGE have it well under control.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • tactical_66tactical_66 Posts: 206
    Thanks. The egg was an awesome addition this year. My buddy has one and I was always at his place for foo, beer and friends. Now we return the favor.
  • tactical_66tactical_66 Posts: 206
    Bone in pork shoulder complete after 13 hrs.

    Photobucket Pictures, Images and Photos
  • BrownieBrownie Posts: 1,023
    Looking good.
  • awesome. Great job on the temp control
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • FxLynchFxLynch Posts: 433
    Looks awesome, nice job there.
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