Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: Mortalis5509 on December 11, 2016, 12:52:39 AM
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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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Nice!
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(http://uploads.tapatalk-cdn.com/20161212/dd1dd2c35c6c015f155764d062fee21a.jpg)
Not done!
This is a pic at 125 internal temp at 8 hours.
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Hell Yeah!
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Looks awesome
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Yumm
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Lets see inside the crust
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Black Gold!
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I forgot to take a picture of that. Bone came clean.
27 hour cook time. I used rockwood http://www.nakedwhiz.com/lumprankpoll.htm (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.
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I like rock wood lump. Scooped up a few bags on Black Friday from ace. What was internal temp when you pulled it off?
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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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