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Most tolerant joint?

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Guys Im going to try a low and slow joint.  However i'm pretty sure i'll screw it up somehow either through incompetence on my part,  or being called away from home, therefore lets assume the temperature of the smoke fluctuates during the cooking process.    I have a meat thermometer so I can check the final temp but is there one particular meat/joint that could suffer mistreatment? 

What Id anticipate the most likely scenario is we start at 120.. I get called out, temp goes up to say 150..  coals run out, so temp drops to 80 i get back and finish off the meat back at 120 till it hits its done temp.




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As above and lamb shoulder can be quite forgiving and doesn't take as long as pork

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