Smoked pork shoulder

[firsttimer]

2 5.5 lb. pork shoulder roasts. Covered with mustard then dry rub (Paprika, pappys, oregano, garlic, and thyme) let sit in apple cider vinegar and apple cider overnight. Smoked at @250 with Stubbs lump coal and some apple wood. Sprayed with 1/2 apple cider vinegar and 1/2 orange and sweet spice tea every hour. Smoked for about 10 hours, Bitchin taste!!!! Will definately do it again!!

[m1ashooter]

that does sound really good.