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Smoked two whole pork shoulders yesterday. It was my sons 3rd birthday and I used it as a good excuse to do my first large cook. I used shoulders with the skin on to limit bark since the majority of my consumers were under the age of 5. One shoulder was 11 lbs and the other 10. I injected...

Thanks for the post! I grew up around Ft. Wayne, IN and can remember getting port-a-pit chicken at fairs and fund raisers. My WSM in new to me as well, I can't wait to try to replicate the recipe you posted!