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Easter pork shoulders

post #1 of 2
Thread Starter 
I started these two 8# shoulders just before 1pm, & we're now at an IT off 180 even though I've been rolling at 250-275 all day according to my iGrill 2. I tested the temp with my Thermapen as well to make sure, & it was identical. Looks like I'm going to be in for a late night since I have to pull it and vacuum seal it tonight. Church is going to come early in the morning, but I hope everyone likes lunch tomorrow. I used Jeff's rub on the meat & Royal Oak lump, pecan, cherry & apple in the pit, & I'll be topping it off with a finishing sauce once it's pulled. I'll post finished pics if I have time tonight. 81212d2caa8ef45ee65fe129ef89ac79.jpgd2104fa89cf5713f4c96732d78678af9.jpgeb5cc7daa6529d183af7f2d2b145ab46.jpg8ba536ef38919a14e87b317520dd7382.jpg5ed4457525ad087b0f2498cf4f5f195b.jpg9ce6aa8b32080a5c8292fa86d5a4a709.jpg0018e18cc4aa4579d36f8e71659df350.jpg
post #2 of 2
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