[jjirons69]

Cooked (smoked) a 7lb shoulder yesterday. Saturday night injected (apple juice, salt, sugar, worcheshire) and let it sit overnight. Rubbed it down (paprika, brown sugar, salt, pepper, garlic salt) and had it on the lump by 9 a.m. In my pile of lump, I had some hickory limb sections that looked like 1" slabs of summer sausage. Put it on 260F and left for church. Got home, sitting at 235F. I kept it in the 230F to 250F range and took if off when the fat shoulder part read 190F. Wrapped it in foil, a towel, and put it in a small cooler until 6 p.m. Shredded about half of it and used a variety of home-made sauces. Wife made some awesome coleslaw and these two together made great sandwiches. I was going to take a picture of the cooking, but it was 110F outside with 90% humidity and the camera was at 73F and 50% humidity. Didn't feel like dealing with that. Also, never tried the corn in the microwave trick until last night. It produced some of the best corn on the cob I've ever had (and I've had a LOT).

2 ears in the shuck, microwave for 8 minutes, remove and wrap in a towel for 5 minutes, cut the bottom of the cob stalk off and push the silkless cob out the bottom. Perfect all around and no silk to boot.

BTW, nice looking grub, Brad!