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A Big Thank You

WillieWillie Posts: 132
edited 9:57AM in EggHead Forum
The Pork Shoulder has been on for eight hours at a steady 240.F Everything looks good thus far, no peeping.
A big thank you to all that have helped me in this my first effort.
Bon Appetit


  • Good luck and enjoy the eats. :)
  • Tick-tock Tick-tock Tick-tock

    Now the hard part...Waiting for the prize to emerge from the Egg. I am heading home from the office to prepare a 'butt' for this weekend.

  • valrunevalrune Posts: 134
    Post the prep and results, I have two bostons in the fridge for next weekend. Enjoy the eats :cheer:
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