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One shoulder or two?

edited November -1 in EggHead Forum
I'm going to be preparing an 8.5lb pork shoulder for Easter tomorrow. It's going to be a long cook and I'm all prepared for that. What I can't decide is, should I do two butts or just the one?

It won't take any more time to do a second one. We need all the meat, but it freezes well.

What do you guys think? One butt or two?



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