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Pork Shoulder

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    Pork Shoulder

    Happy Mothers Day to all you moms out there. Smoking a pork shoulder today in your honor.
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    #2
    Looks like a great day and a great setting for it. Enjoy!

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      #3
      What's that rub?

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      • Grill and Swill
        Grill and Swill commented
        Editing a comment
        Pork Barrel BBQ - All American Seasoning and Rub.
        Went for the savory rub today.

      #4
      What kind of cooker is that?

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      • Grill and Swill
        Grill and Swill commented
        Editing a comment
        Oklahoma Joe's Bronco Drum. Works great with lump charcoal and wood chunks. I have not used my pellet grill since I got it.

      #5
      Beautiful!

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        #6
        Nice setting and great looking cook started.

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          #7
          What size shoulder is that? I scored a 20# shoulder and didn't know if I should split it or cook whole.
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          • Grill and Swill
            Grill and Swill commented
            Editing a comment
            It is about 8 lbs. Going whole with this one, low and slow. Nothing better to do....

          • texastweeter
            texastweeter commented
            Editing a comment
            That's two in one bag, not a single giant one.

          • SMO
            SMO commented
            Editing a comment
            Spot on texastweeter. Two in the bag. Starting cookat 2 am tonight
            Last edited by SMO; May 13, 2020, 07:43 PM.

          #8
          Gorgeous yard. Bet the moms in your life with love the pork !!!

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          • smokin fool
            smokin fool commented
            Editing a comment
            That is a gorgeous yard/view....how did I end up living in this dump....man.

          #9
          any updates on the shoulder???? hungry minds want to know ;-}

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          • Andrrr
            Andrrr commented
            Editing a comment
            Agreed. Let’s see that beautiful meteorite

          #10
          How did it turn out, how long at what temp, and where's the pic

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            #11
            Was not the best shoulder that I have done. Smoked for 10 hours at 225°, could have used another hour. Internal temp only got to 185° in a couple of spots so I only pulled what was easy, cut the rest into slices. Good flavor but not the best bark. I usually use a rub with sugar and that produces a better product in my opinion.
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