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So the pulled pork on the LBGE was a hit last night, I have a 10 lb picnic shoulder for next weekend, however the wife would like it so we can slice for this meal instead of pulled.
325F - Indirect for 6-7 hours, until internal is 170F?
Should I brine, or inject, or just rub and cook?
And should I cut the skin with slots before rubbing?