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Pork shoulder with qview

post #1 of 3
Thread Starter 
I smoked a 10 pound pork shoulder this weekend. Went 15 hours to get to a internal temp of 200. I used the following sweet rub, which was excellent.

http://bbq.about.com/od/rubrecipes/r/bl91211a.htm



post #2 of 3
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post #3 of 3
Thread Starter 
We fed a small family reunion of 12 with the pork. Everyone loved it. No sauce needed.

I do have a question. The pork was labeled "shoulder". I'm fairly new to this...is that a butt, or is it a butt and picnic ham? Whatever it was, I pulled easily and had great flavor!

Thanks!
James
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