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04-27-2013, 10:59 AM
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#14 |
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Senior Member
Join Date: Nov 2005
Location: Table 17, Bay Park Fish Co.
Posts: 943
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Alright - just about ready! Pork shoulder just came off the smoker - 14 1/2 hours smoked with pitmasters choice (Hickory / cherry / maple) and the new rub recipe. Wrapped up in towels and "resting" for several hours before I pull it. Finishing sauce, custom BBQ sauce made and the coleslaw is in the fridge doing it's thing. See you all tomorrow!
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