I haven't posted anything since last year and thought it was about time to post something again. As much as I like smoking whole pork shoulders for pulled pork, I do enjoy cutting up the shoulder into smaller pieces and smoking those. Takes about around 6 or so hours at around 250 - 300 degrees. A little hotter than I normally cook things, but found this works out pretty good. I usually smoke for 3 hours, wrap up in tin foil for 1 hours, then take it out for the balance of the time hitting it with the sauce usually the last hour and watching closely to make sure it doesn't burn. Here's some pics of it from this morning. It's still ongoing now. Click on thumbs for bigger pics.