Gonna try smoked pork shoulder for pulled pork: tips?

Let's see cook for at least 10 hours until the fat is absorbed in the meat. I feel like a rub isn't necessary on pork shoulder because there is so much internal meat. Lastly I love famous Dave's BBQ sauce but most people really like sweet baby rays,

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I rub some oil onto the butt after rinsing and patting dry, then apply the rub into the oil/surface of the butt until it's a nice paste. Refrigerate it overnight if possible, at least a few hours if no

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I agree with this. I have used oil before, but I find a nice mustard slathering followed by a rub tends to have more bark. Put in the fridge overnight or 5 t0 5 hours. I have injected with apple juice and rub mixed together, but not much difference. Preference mainly

I cook mine at 225, until internal temp is 175, wrap tightly with foil, put back in smoker till 190ish. The bone will pull out clean, then let it set for an hour, then pull. Then sometimes I serve with sauce on the side, or lightly sauce before serving. I find too much sauce takes away from the natural flavor of the pork.

Time wise all depends on many factors, temp outside, what type of smoker are you using, does it require constant temp adjusment etc..

Happy Smoking

I've done a picnic, and found that the smoked pork has a nice ham flavor. Still pulls nicely.

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All you need to know

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Great website

I have a Brinkmann gas smoker, works pretty well. Nothing too fancy, I also have an old smoke'n pit that I use with charcoal/hickory logs. Works great for briskets

I wouldn't suggest using a hard wood like hickory. I typically use fruit woods (apple, cherry, etc).

Well, as far as easy I would stay with the Boston Butt. It pulls much easier. As far as the Rub, you can go online and find a recipe, or buy it locally. I place the Boston Butt in a big stainless steel bin and I rub liberally all over, getting into cracks. When you do more than one, you can use the left over rub from the previous butt and rub that into the cracks. Keep on putting it on and shake. Once whole butt is covered well you can put in directly to smoker, or let set overnight. Don't let it set too long because the salt in the rub can draw out the moisture. I smoke with Oak @ 225 for 10-12 hours depending on size and outdoor temperature. If you want to, you can spray with apple juice occasionally, but i'd only open the pit to spray when your smoking area exceeds the temperature desired, because if your'e looking your not cooking. I pull the pork. I never chop it up. Serve on poor mans White Bread or Bun. Fancy buns and breads interfere with BBQ taste. Always smoke inderect heat and have a water tray for temp control and to inject moisture into the cooking chamber. As far as a good BBQ sauce, try to get one w/o liquid smoke. Why the hell spend 12 hours smoking a cut of meat only to have the BBQ sauce that has LS alter the taste of your product - just saying.
Good Luck

yep, definately brown sugar, paprika should be the staples, among other ingredients to be un-named

Thanks for all the replies. Currently about four hours in on an 8 lb butt. I used a brown sugar based rub. It tasted pretty damn good. I've been experimenting with mixed woods lately, so I went with 2 part hickory, 1 part cherry blend. I find the hickory burns faster than others I've used.

Just applied the first spray of a combo oil, apple cider vinegar, Apple juice and spice mix. It's looking awesome. We got regular buns and French bread as options, and of.course, cole slaw.

The heat was fluctuating a good bit in the beginning, but I got it on cruise control at about 220 now. My only concern at this point is being able to stay awake for the game!

Happy eating and Who Dat!

I am having a blast. Got it for Christmas and haven't missed a weekend. I'm usually an impatient, results person, but I am discovering the joy of the process. If only my wimp dog would have been able to stay up and hang out, it would be a great night/morning.

I do have a thermopen. I've read the magic number is between 180-195 for easy pulling. I probably won't stick it until about 10 hours in.