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Old 04-26-2014, 06:22 PM   #1
CT-Mike
Full Fledged Farker
 
Join Date: 01-11-14
Location: SE CT
Default Need Some Porkly Help

So while I was at work, I asked SWMBO to pick up two butts and two shoulders to smoke tonight as an old military friend is coming to visit tomorrow. I expected bone-in, but this time the commissary had boneless pork shoulder butts and boston butts. So how do I tell these are done if there is no bone for the wiggle test?

Cook plan is to use Chris Lilly's injection and rub, and Fat Johnny's Bastardized Piedmont Sauce.

The 4 pieces of pork weigh from 10-12 lbs each. With this in mind, what time should I be putting these on the Egg to eat at 4 PM tomorrow? Plan on cooking at 250-275 dome temp.

Thanks for all the help.
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