Last weekends smoke. Started at 9 pm Friday night and finished up Saturday morning around 1 pm. Got two shoulders one was just under 9 lbs and the other approximately 8.5 lbs. Trimmed off the top layer of fat for the first time, thanks to this great forum for the idea. Always thought there was just to much fat in the final shred. Who knew...haha. For the rub just used spicy mustard to coat the shoulders then brown sugar, salt, pepper, onion powder, garlic powder, and ancho chili powder. Used Pecan and Hickory chips to smoke. Still a newb learning how to match chips together but it seemed to have a really good smoke flavor to it. It turned out perfect!! enjoy the Q-View.
