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Think about 1.5 hrs /lb, as a rough guide on a picnic.

A full 16-17 lb shoulder is about 16-18 hrs.

That's at a pretty consistent 225� oven temp.

That's if you aren't opening the door and playing with it a bunch.

When you get above 185�,try to twist or pull the bone.

You have to decide how pullable you want.

You may want to leave it another few degrees?
Yes, it was very tasty...when I started to shred the pork shoulder, I was amazed how tender it pratically fell apart.

I tried using a vinegar sauce I found in a bbq book and didn't really like the out come. The one vinegar sauce I really liked was a place I found in Holland had just the right amount of sweat and bitter taste.

Then I tried the bbq sauce I received with my model 50 and it was just OK (the bbq sauce is great with chicken wings).

So, my next question is what is a great sauce for my pork shoulder?
I just made this one the other night... a nice vinegar based sauce with a little sweetness and a little heat. I don't where I got it, but think it might of been the "Smoke and Spice" book.

It's easy to make and awesome on a smoked shoulder sandwich.

* 3 tablespoons butter
* 1/4 cup minced onion
* 1 cup white vinegar
* 1 cup tomato sauce
* 1/4 cup Worcestershire sauce
* 2 teaspoons sugar (I used Splenda instead)
* 1 teaspoon salt
* 1/2 teaspoon fresh ground black pepper
* 1/8 teaspoon cayenne
* 1 dash Tabasco sauce


In a saucepan, melt the butter over medium heat. Add the onions and saut� until the onions begin to turn golden.

Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

I made up a batch of Smokin's Virgin Mustard sauce a couple of years ago, and it was excellent. I've tried several vinegar sauce recipes and they really didn't suit my tastes. I usually go with a traditional (for the midwest) tomato based sauce, but I love mustard, so I decided to give Smokin's recipe a go. Well worth the effort, IMHO. Very balanced, but has a good mustard flavor.

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