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11 1/2 hours and the temp is 179* and I think they look great two came out of the smoker now for slicing the other two staying in until 200* for pulled pork
I will add pics in the morning
eighteen hours later temp is 200* and done they were so tender I didn't have to pull them I just grabbed the bone and they fell apart. smelled fantastic and tasted better than that. sorry no pics I dropped my camera last night.
now iI have to go to physical therapy and take a nap !!!!!
I took the pork shoulders (picnic roasts) in to the physical therepist when I went for pt on my shoulder and the first one was gone by the time I made the second trip bringing them in so I guess that means they turned out OK Thanks everyone for all of the tips and advise