re: how long to smoke a pork shoulder

quote:

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I have found in the past, if you overcook it (like if you leave it on till it gets to 190, as you said and with which I agree), if you take all the drippings back out of the drip pan and slather it all over the pork after you pull it, it will help un-dry it.

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I have cooked a gazillion shoulders/butts, whatever one wants to call the hunk of meat. I have very good results cooking to 190-195, foiling and dry boxing for 45 mins to an hour, then pulling, have never had a dry butt. I run the first hour at 190, then kick it up to 240. A butt at 170-180 will not pull, it needs to be 190 or higher. The things have so much fat they are almost impossible to f'up, especially if you are using a ceramic smoker on low heat.