Smoked Pronghorn Shoulder

1. Dry Rub Application:

   • Mix all spices thoroughly
   • Coverage: Coat entire shoulder evenly
   • Time: Apply 12-24 hours before smoking

2. Smoking Setup:

   • Maintain 225-250°F with steady smoke
   • Wood selection: Hickory for strong smoke, oak for milder
   • Duration: Plan 12-16 hours total cooking time

3. Temperature Management:

   • Target: 203°F internal for proper texture
   • Stall management: Wrap in butcher paper at 160°F
   • Patience: Low and slow cannot be rushed

4. Resting Process:

   • Rest wrapped in cooler 2 hours minimum
   • Carryover cooking: Temperature continues to rise
   • Juice redistribution: Critical for moist results

Service: Pull apart with forks, serve on buns with BBQ sauce Traditional Sides: Coleslaw, baked beans, cornbread