On 03 Jun 2007 07:35:46 GMT, Nick Cramer >
wrote:

>Don't know if I can find a leg, might end up with a shoulder or???
>
>Grate temp? Meat temp for rare? Graeme? Thanks.

About 6 weeks ago, I smoked a shoulder (frozen).
Grate temp was about 250, took about 6 hours; took it out when the
fork turned.
No rub, no spices or sauce. Was excellent, and made great sandwhiches.

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