Here's a few pics of the pork shoulder I smoked. It was a pretty simple process:
Remove skin & trim fat
Rubbed with Chopper's Pork Rub
Smoked with Mesquite Wood
Held temp at 215-225....80 minutes per pound
Mopped with water and rub mixture every hour. Pulled the pork and ate on toasted buns. (Sorry no pics on the buns....I was too busy eating:)
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