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Pork Shoulder

 
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SmokingPiney
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Joined: 15 Aug 2015
Posts: 52
Location: South Jersey Pine Barrens

PostPosted: Sat Aug 15 15 2:20 am    Post subject: Pork Shoulder Reply with quote

Greetings! New guy here posting a recent cook.......

Pork Shoulder on the Big Green Egg. Rubbed with McCormicks Memphis Pit rub, cooked low and slow over apple wood smoke to an internal temp of 205. Foiled, toweled and coolered for 2 hours before pulling it apart.

It rocked. I made pizza with it the next night. Very Happy




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Last edited by SmokingPiney on Tue Aug 18 15 7:25 am; edited 1 time in total
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Smokin Mike
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Joined: 02 Dec 2008
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Location: Winston-Salem, NC

PostPosted: Sat Aug 15 15 3:01 am    Post subject: Reply with quote

Lookin' good SmokingPiney. Just curious because I cooked a shoulder last week, how much did it weigh and how many hours did it take to get to temp?
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SmokingPiney
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Joined: 15 Aug 2015
Posts: 52
Location: South Jersey Pine Barrens

PostPosted: Sat Aug 15 15 3:03 am    Post subject: Reply with quote

It was a little over 8 pounds. I started it at 250 degrees and the temp climbed to 280 by the time the shoulder hit 205 - 8 and a half hours on the Egg.

Not exactly a "low and slow" but the shoulder was spot on when I pulled it apart.
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Smokin Mike
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PostPosted: Sat Aug 15 15 3:08 am    Post subject: Reply with quote

That must have been the picnic section if it was only 8 pounds. Mine, a whole shoulder, was 17 pounds and I had one helluva stall at 155°. I didn't think it was ever going to come out of it. Ok, thanks for the info.
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SmokingPiney
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Location: South Jersey Pine Barrens

PostPosted: Sat Aug 15 15 3:13 am    Post subject: Reply with quote

I was going to do a full shoulder, but it's just the wife and I at home and I would be farming out lots of pork. I might do a full shoulder this fall and have some friends over.
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Tony
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Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Sat Aug 15 15 4:19 am    Post subject: Reply with quote

SmokingPiney wrote:
I was going to do a full shoulder, but it's just the wife and I at home and I would be farming out lots of pork. I might do a full shoulder this fall and have some friends over.



...Or Cook/Smoke the Whole Shoulder - Pull it - Freeze individual, Vacuum packets for future use, etc. We All here do it All the time! Wink

BTW...Nice Pics, Brother... Enjoy the Fruits of Your Labor! Cool

Best Regards,

Tony Very Happy
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Sat Aug 15 15 6:50 am    Post subject: Reply with quote

Nice job on that cook SmokingPiney.......I only cook for two most of the time....my Vac Sealer gets lots of use. Laughing
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SmokingPiney
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Joined: 15 Aug 2015
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Location: South Jersey Pine Barrens

PostPosted: Sat Aug 15 15 9:53 pm    Post subject: Reply with quote

Thanks, folks!

I might have to look into getting a vac sealer.
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Tony
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Location: Rehoboth Beach ,Delaware

PostPosted: Sat Aug 15 15 10:31 pm    Post subject: Reply with quote

SmokingPiney wrote:
Thanks, folks!

I might have to look into getting a vac sealer.


Yup...Great Investment! look for sales and Deals here...

http://www.foodsaver.com/vacuum-sealers/?gclid=CjwKEAjwxruuBRC9lLGslqjs-HISJAAkq21sq_Cr8g9gnxCLXxvF_XuH1RblpltSvLVetWz-

Good Luck and...

Best Regards,

Tony Very Happy
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