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Pulled Pork Cook

Laxin16
Laxin16 Posts: 62
edited July 2014 in EggHead Forum
1st time doing a pork shoulder on the BGE. Here's the cook specs 
  • 9-lbs picnic shoulder ( Store was out of Butts)
  • Removed the skin cap leaving a nice layer of fat 
  • Rubbed with my pork rub and injected with apple cider vinegar, Apple juice and my rub 
  • Marinated for 15hrs 
  • Fired up the BGE and dialed her down to 225
  • used Wicked Good Charcoal and Apple wood chunks
  • Started at 5am and we are at 158 at 10:43am. 
More pics and info when the cook is complete! 

Laxin

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