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Old 04-27-2013, 08:24 PM   #17
steveooo
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Join Date: Sep 2005
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Quote:
Originally Posted by Baja_Traveler View Post
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!
This just got serious!

Wish I could make it... Not for the spotties, but that pork looks awesome
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