EZ123 bbq ->

If you are cooking the whole 12#s... Slice it into 3-4# chunks, about 6" thick X maybe football size. Brine it is a 1/3 Salt, 1/3 Sugar & 1/3 Spice blend diluted in enough water cover and add 1/2 cup white vinegar. brine for 24 hours... on day of cooking, pull meat from brine and discard brine. Then place meat into disposable (easier cleanup) tinfoil turkey roaster. Evenly and generously coat with a low salt seasoning mix and preheat oven to 550. Bake at 550 for 30M and reduce heat to 220F. Cover cooking dish and seal as best you can. Set timer for 240minutes...

I'd check it every 90 minutes and cut it up some. Near the end, you may want to add more sauce of your hot or sweet preferences:

Oh Yeah... and bbq'ing a big ole' shoulder->

Posted by Jon Corbett on Friday, February 19, 2016