It took me I think nine attempts, but finally....

[electro's horse]

I perfectly smoked a pork shoulder. Pulled apart like a dream.

Really I think I have a shitty green egg. I've looked in to it and apparently every single one is different, and they can be whiny as hell. I would always have a lot of trouble getting them to 195 internal temp. I have the medium size one, some people claim the size just doesn't work for what it's supposed to do. 

I had to re-add charcoal, but I finally got it into the promised land and my god did it pull apart easy. Trick this time was I let the grill heat up for about 90 minutes before I added the meat to it. Held it at 295-310 for 8 hours without a problem.

Anyway, time for bigger and better things. 

[cookinwithgas]

my buddy has an egg, but I think its the small one, and he has been doing some great things with it I hear, if you have any questions I can get you all together

 

[Ja Rhule]

[davos]

Arsen = win

 

[davos]

I had poke, acai, kale, and kombucha with a wheat grass shot, then slacked, and had a bongo circle...

...said the complete opposite persona of this thread 

[electro's horse]

10 hours ago, ARSEN said:

Aren't those kinda close to the fence?

[Ja Rhule]

41 minutes ago, electro's horse said:

Aren't those kinda close to the fence?

Nope, I'm smoking meat, not making a bonfire. 

[thefuzz]

14 hours ago, electro's horse said:

I perfectly smoked a pork shoulder. Pulled apart like a dream.

Really I think I have a shitty green egg. I've looked in to it and apparently every single one is different, and they can be whiny as hell. I would always have a lot of trouble getting them to 195 internal temp. I have the medium size one, some people claim the size just doesn't work for what it's supposed to do. 

I had to re-add charcoal, but I finally got it into the promised land and my god did it pull apart easy. Trick this time was I let the grill heat up for about 90 minutes before I added the meat to it. Held it at 295-310 for 8 hours without a problem.

Anyway, time for bigger and better things. 

Why so high on the cook temp?

Were you stalling?

[Ja Rhule]

Low and slow.

I cook at 220-230 until internal temp reaches 195* then I wrap it in foil and cook for 2 more hours until internal temp reaches 210-215.  Take it out and let it sit in foil for 40 more mins then proceed using bear claws.

[thefuzz]

2 hours ago, ARSEN said:

Low and slow.

I cook at 220-230 until internal temp reaches 195* then I wrap it in foil and cook for 2 more hours until internal temp reaches 210-215.  Take it out and let it sit in foil for 40 more mins then proceed using bear claws.

Same.

 

I don't do the wrap as much any longer, as it will get a little "wet"....and I prefer a little more crunch.  I will let mine rest up to 2 hours sometimes though.

[pstall]

Im a huge coal fan. No gas grill at all but i have yet to try a shoulder. 

Nice work fiz.

[electro's horse]

4 hours ago, thefuzz said:

Why so high on the cook temp?

Were you stalling?

I suspect my egg is about 30-40 degrees colder than it says. I need to calibrate the thermometer. 

Like a 6 pound butt shouldn't take 8ish hours to get to 195 at 295, right?

[thefuzz]

1 minute ago, electro's horse said:

I suspect my egg is about 30-40 degrees colder than it says. I need to calibrate the thermometer. 

Like a 6 pound butt shouldn't take 8ish hours to get to 195 at 295, right?

Yea, you need to buy another probe, and just it for grill temp.  I like sticking it through something like a potato to keep the tip in the air.

It's weird...sometimes it's 6 or 8 hours, and sometimes it's 12....just really no way to know as each cut can be a bit different...then comes the stalling sometimes...that will make you pull your hair out.