10lbs of pork shoulder

spincast

Well-Known Member
Picked it up last fall on sale for 99 cents a pound 10.14 for the whole thing
prepped by sitting 24 hours in dry rub, cooked for a total of 10 hours in the smoker, 4 in tin foil 6 naked, special BBQ sauce the last 2 hours, 15 mins rest before carved and served. dissolves on the tongue, with aromas of garlic, smoke, BBQ sauce onion, paprika and thyme

If you can't fish, cooking and eating is next best
 

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What temp did you smoke it at and do you look for an internal temp? I've only done fish and bacon, no shoulders or briskets (yet). TC
 
Started at 225 wrapped in foil when I took the foil off after 4 hours it wasn't quite where I wanted it, so I upped the temp to 275 for 2 hours, then backed it down to 235 for the last 4 hours I don't do internal Temps, all "look of the cook" most of the time I nail it, but every once in a while not so much I do all the cooking and have since I was a kid not sure I recommend my methods to those who don't play in the kitchen a lot I'll see if I can find the site where I got the recipe and post it not that I followed it..
 

here ya go @trky chsr
 
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