Usually do one every thanksgiving, and it's the first thing that gets gone. A lot of times I'll remove the shank, butterfly it out and remove the bone, saves a couple hours of cooking time. Injection, bacon, butter, apple juice, and foil are the right track. Makes excellent bbq. Whole deer shoulders make good q, too.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: