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Unread 09-04-2009, 09:19 AM   #29
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by DrNorm View Post
I started small. To be honest they were not whole pork shoulders (no bone); and they were only a couple of pounds. But I waited untill they just sorta fell apart so to speak and the meat was knife tender. We ate most of it after it had cooled down the same night!
Trust me, there is nothing wrong with starting small... It can be intimidating... Just trust in your skills and if you have a question, ask it. It's that easy.

BTW... If you enjoyed it, you did it right.
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Jeff
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Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

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