re: Smokehouse/BBQ restaurant quality pork shoulder at home

Try and max it at 225F, make sure to use the larger chunks from the bag and use 4-5 of them.

I usually put on on the hot coals after I get to temp before throwing the pork on and then I stagger the rest out around the center.

If you put them on the outside edges of the coals, then they'll never catch before you get to the stall point before wrapping