pork shoulder on the BGE

[redneck69]

pp1.jpg

• redneck69
• Dec 27, 2012

pp2.jpg

• redneck69
• Dec 27, 2012

pp3.jpg

• redneck69
• Dec 27, 2012

1st pulled pork off the BGE, held temp like no other, steady at 240 for the whole smoke which took about 11 hours, i used a chipolte rub, mixed with Jeff's rub...2 thumbs up on the flavor combo used cheery wood for flavor

 

[dirtsailor2003]

Looks Fantastic!

 

[driedstick]

That looks awesome, how big of a sholder was it??

 

[redneck69]

This was the biggest one in the store. A 9 pounder

 

[diggingdogfarm]

Looks real good!


~Martin