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Fast shoulder

DWFII
DWFII Posts: 317
in EggHead Forum
I have a 7-8lb. pork shoulder I want to make pulled pork from. I need to do it at about an hour per pound. Wondering what temperature I need to bring and hold the EGG at?

Thoughts? Advice very welcome.
Bespoke boot and shoemaker--45+ years
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    I’d run about 300-325 if you have a high sugar content rub or 350 if no sugar.  The good thing is if you see you’re running behind on time you can wrap in HDAF and speed up the cook or if you’re ahead you can alway FTC.  Enjoy the cook 

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DWFII
    DWFII Posts: 317
    Thanks. I've done this before (and it turned out good) but I couldn't remember if it was at 300° or 350°.

    Memory is the first thing to go. XD
    Bespoke boot and shoemaker--45+ years
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