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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-25-2013, 01:10 AM   #1
Found some matches.
Join Date: 03-30-13
Location: Arlington
Default Pork Shoulder mini wsm

Getting ready for my first smoke in my mini wsm tomorrow. Also my first pork shoulder. The shoulder seemed to be in two pieces before I started trimming the fat. Is this normal? I separated the two pieces and rubbed them down. I am from Texas and dont know a lot about pork. Here are some pics of the pork and a rub and couple of homemade sauces I made.


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Old 07-25-2013, 01:51 AM   #2
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

It isn't normal but it will be ok, I don't trim butts there really isn't a need to I do crown cut the fat cap so it renders well.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 07-25-2013, 06:25 AM   #3
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

looking good.... keep us posted.
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Old 07-25-2013, 12:52 PM   #4
Found some matches.
Join Date: 03-30-13
Location: Arlington

the food is on!

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Old 07-25-2013, 03:20 PM   #5
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Looking great so far!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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