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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-01-2012, 10:02 AM   #16
bmonkman
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Quote:
Originally Posted by fantomlord View Post
try with the water pan empty and foiled next time...I don't think you'll go back. The WSM will hold lower temps without it, and you shouldn't need the water for moisture (especially with shoulder).
and +1 for going higher temp...I've been doing my shoulders in the WSM around the 250-275° range with excellent results.
I will give that a shot - thanks!

Brian
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Unread 12-01-2012, 11:47 AM   #17
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Ok - 4 hours into the cook - temp of the pit holding at 240f and the internal temp of the shoulder is 139f.

I remembered to get some pron this time....

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Unread 12-01-2012, 12:06 PM   #18
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Looks beautiful so far!
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