I had a ~pretty good~ first attempt at a pork shoulder yesterday. I put on a light coating of yellow mustard and then rubbed it down with one of our favorite BBQ joint rubs, and let it sit overnight. I smoked it at 225 for about 12 hours until it registered 195 degrees, removed it from the smoker, wrapped in 3 layers of tin foil and a ziplock bag and placed in a cooler for an hour.
I had hoped for a little crispier bark...any suggestions on how to get that?
I also thought the meat was slightly greasy...any ideas why? I want it MOIST...not greasy.