My first shoulder failed and ended up in the trash as I did not make the 140 in 4 cut. Of course it was only after this I learned that many don't put the probe in until the 4 or 5th hour (it make perfect sense of course).
My 8lb 1855 brand shoulder is in fridge rubbed down and wrapped. I am shooting to finish around 4pm tomorrow and will be starting my smoke around midnight (leaning towards more than 1.5 hours per pound)
I will be smoking with apple wood and misting with apple juice & rum. I am planning on not foiling until it goes in the cooler to get maximum bark.
In watching pit masters they said pull at 190 and that 205 is over cooked but everyone seems to go for 205 here....thoughts?
My issue last time was bad chamber probe placement (not near the meat and to close to the chamber wall so I think I got an high temp reading when the temp at the meat was much lower) won't make that mistake again.
Equipment is: master forge propane with door seals, and upgraded water pan and thermometer is a maverick dual probe.
Any feedback on approach is appreciated and Q view will be forth coming.