good to hear everyone is doing something for Easter
all sounds like good choices. like pork tenderloin! and Brisket!. I like to inject mine as well.
The New York shoulder has been in the smoker for 8 hours. needs another 10-12.
When I picked it up at the butchers I started worrying if it will fit in my #3, and luckily it did with half an inch to spare on the sides.
I only used salt on all sides , nothing else. smoking it with apple wood, it's still smoking after 8 hours.
I took a couple of pictures after the salting but my phone is dead. I will try to put up some pictures later....
the party starts tomorrow at 3, hope to be ready by then :-)
btw, I just flipped it and it was beautiful on the bottom, the top was just white.... hope that will change....