There’s a big difference between competition and home bbq. The biggest difference is that there isn’t a lot of stress when it comes to the home bbq. For some reason, the temps are working and you have all the ingredients needed. Today I smoked some pork shoulder. Instead of putting it in whole, I decided to butterfly it and season the inside. The rule when seasoning the inside of any meat is to fully cook it to avoid getting sick.
Really simple, I used my favorite rub. Then smoked the shoulder for 4.5 hours at 225 degrees. It was a true set it and forget it cook.
