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<blockquote data-quote="snow" data-source="post: 269335" data-attributes="member: 1056"><p>did a big ole pork shoulder in my pitboss last sunday for the queens game,my pitboss smoker/grill runs to hot for my smoking so I put a chunk of 2x4 to prop the grill door open a couple inches...low and slow temp stayed 135 all morning until I went to town for breakfast,came home to a grease fire 550 degress thought all was lost but damn did that roast turned out great nice black flavorful bark(rubbed in porky dry rub with added garlic powder and cummin) put a water tray off to the side to keep the meat moist as she smokes got lucky this time.</p></blockquote><p></p>
[QUOTE="snow, post: 269335, member: 1056"] did a big ole pork shoulder in my pitboss last sunday for the queens game,my pitboss smoker/grill runs to hot for my smoking so I put a chunk of 2x4 to prop the grill door open a couple inches...low and slow temp stayed 135 all morning until I went to town for breakfast,came home to a grease fire 550 degress thought all was lost but damn did that roast turned out great nice black flavorful bark(rubbed in porky dry rub with added garlic powder and cummin) put a water tray off to the side to keep the meat moist as she smokes got lucky this time. [/QUOTE]
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