Pork shoulder nearly 10 hours on with an internal temp hanging at 161. I also added some rib tips and flaps which are nearly done after 3 1/2 hrs. The thin flaps were actually done and taken off as cook's treats.
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1 comment:
I am drooling with this pix and it's only 7 in the morning! I can't wait to post all are submissions for the PBE challenge.
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