Nothing much to it. I use a modified version of Meathead's Memphis dust. I add mace and herbs De provence.
Pork shoulder rubbed down with real maple syrup before applying seasoning my rub.
Using lil Smokey this time.
Stalled at 171. I started cooking late.
This was Saturday 9:30 pm. So I turned my oven to 200 degrees, placed the shoulder in my Dutch oven to finish cooking.
Pulled it right in the Dutch oven once it was done.
Buns, fresh out of the oven
Now the Sammich!
Of course we need some brews