Smoking my first pork shoulder tomorrow ETA pics of finished product

Use a good meat thermometer

Keep the cooking temp between 225-325

Don't over or under cook, many remove from heat at 203°

Drink beer

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These are all things I plan to do...although I read pull at 190. And I may sub beer for bourbon...hopefully the swap dosent adversely affect the end product... thanks!

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Don't over think it. It'll be great!

I do my butts hot and fast (325°) so not sure if I'm the person to answer your question.

But it always better to have ample time and let it rest and keep warm rather than start too late and keep people waiting.

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I know every shoulder is gonna be different due to different marbling, but it's an 8 lb bone in.... safe to estimate about 1-1/2 hour per lb ?

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Can never really tell. I have had 9 pound ones take 8 hours and I've had them take 14 hours. But yeah 1 to 1/2 is a safe bet.

If you plan to eat it tomorrow evening you better have it on the smoker around 6. It'll need time to rest and cool before you can pull it. An hour or so.

Every one will have different tips, but here are some of mine.

1. Put your rub on the night before and let it chill in the fridge over night. Save some rub that hasn't touched the meat to sprinkle on after you pull it.

2. Cook around 230 to 250.

3. Only let the smoke hit it until it gets up to around 165. This is usually about 4 or 5 hours. After that it may get a little too much of the smokey flavor. Alot of people wrap it at this point to help with the stall and cut the smoke. Use unwaxed butcher paper instead of foil if you can find some. It'll help keep the bark crispy. I dont wrap mine anymore, I have an eletric smoker so I just take the pellets out if there are any left burning.

4. I pull at 195, I used to pull at 203. But I've found the meat is a little to tender for me at that point. Just up to how you like it.

1. You really can't mess up smoking a butt

2. Make carnitas with leftovers if you have any

3. As previously stated, drink beer

Do yourself another favor..

Pour Mrs Braggs or other high quality apple cider vinegar into a mason jar, a tablespoon of red chili flakes, a teaspoon of salt, a teaspoon of garlic powder, shake it up and let it sit overnight.

Put two slices of Sunbeam white bread on your plate, scoop of pulled pork, use a spoon to drizzle the vinegar over the pork. Add a side of your choice, eat, take nap, wake up, drink another beer, make another plate, go to bed for the night.

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I do my butts hot and fast (325°)

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Try hot and slow. 325 for 14 hours. Then probe. Once the fat renders it will re render once internal hits 345 degrees or so. Melt in your mouth.

Try to stay around 225 DEGREES DURING the smoke. Plan for 1.5 hours per pound. Take it off when internal temp reaches 202-203. Wrap in foil and let it sit for 2 hours in ice chest. Pulled pork at it's finest.

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ETA- also, set it out on counter the night before so in the morning it is room temp when it hits the grill. It will shave an hour off your cook time.

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Nope