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First Shoulder - Hard to mess up, but I tried

hartofatigerhartofatiger Posts: 199
edited October 2012 in Pork

First ever shoulder. CYM then Dizzy Dust. Indirect at 250-275. On at 1:40a and went to bed. Up at 6:30a and dome temp was 130F and meat temp 124F. Opened the vents and temp came up in 10 min. Locked back in at 275F. Off at 12:30 and internal temp of 200F. Took a long time for smallish butts (4# and 5+#) thanks to my goof. Turned out amazing. Juicy and the smaller one falling apart. I think that I needed a thicker cover of rub. Next time.

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    GEAUX TIGERS!!!!!!!!!

  • Nice lookin' bark & smoke ring!  Nice job!
    Flint, Michigan
  • Looks darned good to me.  We're not big on pulled pork in Texas, but I think it's becoming more popular.

    Dripping Springs, Texas.
    Just west of Austintatious

  • DonWWDonWW Posts: 323
    Looks darned good to me.  We're not big on pulled pork in Texas, but I think it's becoming more popular.
    +1  I hear more and more people ordering and cooking it.
    XL and Medium BGE.  Dallas, Texas.
  • SmokeyPittSmokeyPitt Posts: 9,862
    Looks like you nailed it from here.  Nice job!  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • henapplehenapple Posts: 15,986
    Nice work
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 26,703
    Pork isn't as popular as beef in Texas because they're not nearly as fun to tip. :)
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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