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

Thanks, Bill. That's about what I remember having done, although I do like
a rub of garlic powder, s & p.

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