My butcher pal at Winn Dixie "adjusted" the price on this 17LB "Whole pork shoulder arm picnic" in exchange for some bbq, so I don't want to let him down. How would you pros smoke this? It appears to be two identical shoulders, I can put one on each rack of my ecb. Thanks!
post #1 of 23
4/1/07 at 5:26pm