Quote Originally Posted by StagLefty View Post
6 pound shoulder-smoked to 160 internal and then 195 wrapped in foil.Plus in the PBC the meat is hanging and I think that makes a difference. Falling off the bone good !!!

Being a devote Olive Oil base rub guy. I would suggest you try mustard. Never a fan of the stuff, ever. Then decided to give it a try in place of the Oil. Very happy with results, especially how the dry seasoning soaked in.