Oh man, that looks good! Is it done? How’s that meat church rub?
You weren’t messing around haha
Okay Tony, put it on the at 225 during lunch. Will see how it looks in 5hr or so. If you don’t know, nostr:npub1g3827ewz6d23rlgdhkaslc78gyule52ymcqdyt2hsxdwtlw8dt5q7dfpvg sells spices for sats here on #nostr #grillstr 
Discussion
Not yet, looks like I’m stalled at the moment. I’m at about 170. The Meat Church Homey Hog is good. I like to put it on top something more traditional. The spices from Renegade is really good too. Everyone likes that has tried it. Got about 4 or 5 butts out of one package.
The stall can be a pain for sure. Are you on a pellet grill? If so, you can crank it up now to 250-275 since most of the smoke flavor is set by now. Try wrapping in foil around 185 to finishing it off even faster.
Patience is key, especially when everyone is asking “is it almost done???”
Yeah I’ve put it in the tin foil pan and covered. Gonna turn it up a bit soon. I’m not in a hurry so just taking it slow. I’ll post a pick and tag you when I pull the bone and shred it.
Okay finally pulled and shredded. Bone was basically cooked out of the shoulder. It wasn’t the best shoulder I’ve ever selected for cooking but it pulled well, just a good bit of fat to sort out. Will see if the family notices any difference. Have a great week. It’s been fun talking #grillster. Catch you on the next cook. 🤙🏻🫂 
Enjoy! Let me know if the slower cook makes a difference.