Dry rubbed overnight, smoked 8 hours to 165, wrapped with butter, brown sugar, and honey. Smoked for another 2-3 hours to get to 203. Used my Chargriller Offset.
Bone pulled pretty smooth, real good.
by 3mdeez
1 Comment
djwdigger
Looks good! I’m doing a wild hog shoulder today on my Treager
1 Comment
Looks good!
I’m doing a wild hog shoulder today on my Treager