CraigC
is one Smokin' Farker
- Joined
- Aug 6, 2009
- Location
- SE coast FL
I'm using a whole, boneless pork shoulder, about 5#. It went in the fridge overnight with an achiote marinade. Took it out around 6:00 am to warm up. I fired up the Egg around 6:30 am using lump. As the Egg heated up, I prepped the pork.
Put it on at 7:45 am. Updates to follow.
Put it on at 7:45 am. Updates to follow.