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Happy 4th of July!!

post #1 of 18
Thread Starter 
ujanu5am.jpg

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post #2 of 18
Thread Starter 
u6y9araz.jpg

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post #3 of 18
Beautiful!!! I've got 2 on that I started a little after midnight. Sipping coffee, watching the smoke roll and the sun rise. Thank you to all who have served so I can enjoy this day.
Happy Smokin' to all.
post #4 of 18
Thread Starter 
Agreed! Thank you to our brave men and women!

3 hours in!


a4y6uram.jpg

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post #5 of 18
Looks great! Nice color already.
post #6 of 18
Thread Starter 
Thanks man. I was thinking about wrapping early so I don't loose that color.

My little helper. Been up with me since about 330

vumu9ajy.jpg

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post #7 of 18
Quote:
Originally Posted by JAX04 View Post

Thanks man. I was thinking about wrapping early so I don't loose that color.

My little helper. Been up with me since about 330

vumu9ajy.jpg

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Great looking dog.
post #8 of 18
Thread Starter 
I've got 40-45* more to go on the pork and 5 hours to do it in. 10.5lb shoulder. Now in oven where do you think I should put the temp?

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post #9 of 18

I finished mine at 375* F yesterday.

post #10 of 18
Thread Starter 
You don't think it would go too fast at 375 right now? 5 hours to go and only needing about 45*? Just asking. I've only smoked 5 shoulders now and this is the first this year.

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post #11 of 18

Just watch the temp, pull it when you hit your target temp. maybe try 325 see how it climbs.

post #12 of 18
Thread Starter 
Right on. That worries me a little bit lol. I knew I'd be pressed for time today. Ugh.

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post #13 of 18

Nice looking shoulder!  Good luck and happy 4th!

post #14 of 18
Thread Starter 
Thanks!

Good news. I got the center up to 180 with two hours to spare so I dropped the oven temp back down to an even 200. Try to use up all the time I have.

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post #15 of 18
Thread Starter 
avu6u4ys.jpg

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post #16 of 18
Thread Starter 
I wrapped it up and let it sit for almost 2 hours. Its so good!!!!

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post #17 of 18

Nice pull thanks for showing the finished dish

post #18 of 18
Thread Starter 
Thanks! I messed up. Lol. I will usually cut the shoulder right in half and spread it open for a pic before I pull it.

The pork was def a hit at the party. It was crazy juicy and ultra flavorful.

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