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Instructions |
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Marinate with 3-beer rub for 24 hours
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Set the smoker to 225 degrees. Start with apple chips and finish with Hickory chips. Baste with apple juice every time the wood chips get replenished.
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At 165 degrees, stop smoke and wrap the shoulder in tin foil. Put back on smoker until internal temp is 200 (about 10 hours).
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Take off smoker and rest for 45 minutes, wrapped in foil.
After 45 minutes, pull the bone out and pull or chop the meat.
Keep in crock pot on low temp to keep warm.
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Serving
Suggestions |
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Serve on soft rolls with BBQ sauce.
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Originally Submitted
12/9/2011
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