01:17 The prep 3 trays and some rub (Sugar, salt, Herbs & spices).
01:46 The meat 3 12lb shoulders from our local pig farm.
02:11 Ready rubbed lol and off to the smoker to cook at 130C in oak smoke.
17:48 15hrs 37 minutes later out of the smoker and resting.
18:24 Ready to pull.
Just one of the joints, love the colour.
The end result with jar of finishing sauce, MMMMM what more can be said.
The master at work, surprisingly awake being as I hardly slept in 36 hrs at this point, the sacrifices some people make
LOL
Ready to serve, complete with smokey homemade baked beans (twice cooked), a piquant bbq sauce and Potato rolls by
