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<blockquote data-quote="guywhofishes" data-source="post: 31525" data-attributes="member: 337">Just put a generic memphis rub on the night or two before. Slather in mollases and mustard next day. Cook em low/slow 220-230F in oven or big electric roaster until the internal temp is 195 and meat is falling off bone. Let them rest before pulling. Do NOT OVERCOOK TEMP. Get a fast response thermometer probe and use it.Smoking isn't critical if you can't - just supply a smoky bbq sauce as one sauce option.If you can &quot;presmoke&quot; for a while in a grill a few at a time firs, then switch them to roaster/oven to finish, that would help.Buy only bone-in! Bone flavor is key IMO. And NOT the &quot;picnic&quot; (lower) shoulder.Butts refrigerate and reheat great - so wrap them in foil and refrig if you have to make in batches over a couple days. Then warm them all up again in big electric roaster or crock pots but DON'T let the meat go past 200F or it's dry sadness. So plan on plenty of reheat time (bring up to 195 slowly).p.s. Vaunted vinegar is awesome and easy (Google it)</blockquote>

[QUOTE="guywhofishes, post: 31525, member: 337"] Just put a generic memphis rub on the night or two before. Slather in mollases and mustard next day. Cook em low/slow 220-230F in oven or big electric roaster until the internal temp is 195 and meat is falling off bone. Let them rest before pulling. Do NOT OVERCOOK TEMP. Get a fast response thermometer probe and use it. Smoking isn't critical if you can't - just supply a smoky bbq sauce as one sauce option. If you can "presmoke" for a while in a grill a few at a time firs, then switch them to roaster/oven to finish, that would help. Buy only bone-in! Bone flavor is key IMO. And NOT the "picnic" (lower) shoulder. Butts refrigerate and reheat great - so wrap them in foil and refrig if you have to make in batches over a couple days. Then warm them all up again in big electric roaster or crock pots but DON'T let the meat go past 200F or it's dry sadness. So plan on plenty of reheat time (bring up to 195 slowly). p.s. Vaunted vinegar is awesome and easy (Google it) [/QUOTE]

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