Smoked a 9lb pork shoulder saturday for 11 hrs over hickory with a spicey dryrub I let sit for 2 days. Misted it with apple cider through the entire somking process. The next dat I put it in the oven on 200 for 5 hrs then pulled it. Unbelievable. Usually I serve right from the smoker to prevent an uprising by my guests. An array of BBQ sauces to follow of course and plenty of...
BEEEEER!