O O O So Good

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Original poster
Nov 30, 2013
Yesterday was my first pork shoulder smoke. I also did a chicken with a staggered smoke time. The pork was dry rubbed with my own spice rub then let sit for about 3 hours prior to going on. Two of the three small shoulders were done after about 9:30 of smoking low about 230 and then up to 275 with apple juice spritz for the last three hours

One stalled and took 13 cause it stalled.

Pics below

It was awesome!!!

I was worried as we friends come over but I read ALOT on here about temps , wet/dry smoke, ect and it was all great info I really appreciate the people who put their wisdom up here for all to use
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