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Author Topic: Pork shoulder  (Read 1976 times)

Online Mortalis5509

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Pork shoulder
« on: December 11, 2016, 12:52:39 AM »
I'm doing a 20 pound shoulder in the egg for the resturant party. Toward the end I'll throw 2 whole chickens below it. Goes on Sunday. Put olive oil on then a rub. Going to use water and apple cider vinegar in the drip pan. I'll mix wet apple Wood chips throughout the lump wood.

Bought it from Bentleys meat market in winder.



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« Last Edit: December 11, 2016, 12:53:12 AM by Mortalis5509 »
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Online clark123456

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Re: Pork shoulder
« Reply #1 on: December 11, 2016, 05:59:50 AM »
Nice!
Clark
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Online Mortalis5509

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Re: Pork shoulder
« Reply #2 on: December 11, 2016, 08:15:08 PM »


Not done!

This is a pic at 125 internal temp at 8 hours.

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Online Mortalis5509

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Re: Pork shoulder
« Reply #3 on: December 13, 2016, 11:12:50 AM »


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Online clark123456

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Re: Pork shoulder
« Reply #4 on: December 13, 2016, 11:28:22 AM »
Hell Yeah!
Clark
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Online Anvilsam

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Re: Pork shoulder
« Reply #5 on: December 13, 2016, 12:19:31 PM »
Looks awesome


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Offline Jeepster1407

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Re: Pork shoulder
« Reply #6 on: December 13, 2016, 12:20:48 PM »
Yumm


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Online DOUG

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Re: Pork shoulder
« Reply #7 on: December 13, 2016, 12:31:31 PM »
Lets see inside the crust

Online tcdawg

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Re: Pork shoulder
« Reply #8 on: December 13, 2016, 01:03:33 PM »


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Black Gold!

Online Mortalis5509

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Re: Pork shoulder
« Reply #9 on: December 13, 2016, 01:05:32 PM »
I forgot to take a picture of that. Bone came clean.

27 hour cook time. I used rockwood http://www.nakedwhiz.com/lumprankpoll.htm
I filled it up and have a 1/4th of a large green egg worth of lump left. Never cooked anything that long and the lump did pretty well. First time that I have used it. Got it at ACE in braselton if anyone wants to know where it came from.
« Last Edit: December 13, 2016, 01:07:01 PM by Mortalis5509 »
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Online Raisinhead

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Re: Pork shoulder
« Reply #10 on: December 13, 2016, 01:27:33 PM »
I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?
Jay
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Online Mortalis5509

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Re: Pork shoulder
« Reply #11 on: December 13, 2016, 03:34:46 PM »
I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?
I ran out of time. It had been on 27 hours and was 187. I put 2 small whole chickens underneath it and that cooled it down. I had a lot on there for a large. If I do that much again, where chicken and pork I need a higher temp than 230'ish. Just the shoulder at 230 is fine. The chickens just directed too much heat around it. I finished it a little in the at the restaurant for a few minutes. At 6am I melted 1/2 stick of butter, water and apple juice and poured it over it. Think it was 160 something at that point.

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