Well here are some pictures of my pork shoulder that I did today! It was a 6.75lbs I make a nice dry rub for it, wrapped it and it sat for about 30 hrs, I scored the fat which there wasnt plenty of, placed it in the smoker, took about 7 hours at 225-250 ish. I foiled the bad boy at 171* and took it off at 204* and placed it in a cooler wrapped in a towel for 1 hr and 30 mins. The bone pulled right out and I pulled it!
Some pulled pork sandwiches with slaw, provolone cheese, and hawaiian sweet bread!