For those who dont have my face book...

[hoss]

I has 30 pounds of pork shoulder in the smoker right meow. Gonna cook it for 12 hours, then pull it and serve it on my home made buns.

[Jameseypoo]

Lucky fucking guy.

[Porch Monkey]

what about 30lbs of the Hossauge?

[hoss]

I dont want that smoked in the same manner...

[evildave101]

I has 30 pounds of pork shoulder in the smoker right meow. Gonna cook it for 12 hours, then pull it and serve it on my home made buns.

sounds good and one of these days im gonna try out your "how to" on this

[hoss]

I might ammend that how to sometime, put up a few dry rub recipes and a few more tips that I have picked up here lately.

[_AnGeL_]

I might ammend that how to sometime, put up a few dry rub recipes and a few more tips that I have picked up here lately.

i only rub with lotion or in the shower :fyi:

[evildave101]

I might ammend that how to sometime, put up a few dry rub recipes and a few more tips that I have picked up here lately.

would defiantly be interested in some dry rub recipes

im not to big on the mustard in the how to, but other than that, it looks awesome

[hoss]

would defiantly be interested in some dry rub recipes

im not to big on the mustard in the how to, but other than that, it looks awesome

The mustard is definitly an optional step, some people like it, some people do not...

FWIW, the mustard taste actually cooks out throught the smoking process and it becomes a tasteless facet of the recipe. It is used to help hold the dry rub on and serves no tasteful purpose. I did not use it last time, and the results came out great. I did use it this time and the results (so far) are even better! This batch has an incredibly rich bark on it, and I was able to coat the meat more thoroughly with the rub, and more easily.