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The Road to Reuben: Bonus Pork Shoulder

I decided to smoke a pork shoulder while I had the smoker running. I made a rub using fairly standard ingredients and hung it in the Pit Barrel Cooker.
After several hours I put it in the Texas Crutch, wrapped in foil and bathed in chicken stock.
The result was wonderfully smoked and deliciously porky. The meat was tender and moist with just enough tug in a bite.

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