I'd have to say over the years my favorite piece of meat to smoke is a nice pork shoulder. I've tried a lot of different recipes and have enjoyed them all. I'm smoking a nice 6 lb shoulder right now, this is the first one I have brined (12 hours, 1/2 cup salt, 1/2 cup brown sugar, 2 tbs of your favorite rub, 2 bay leaves). After brining I rinsed it off, pat dried with paper towels and applied some grill mates pork rub and brown sugar. Now I usually prepare my own rubs but I was a little lazy this time and just went with the grill mates which I've used before and it was very good. The shoulder is on my WSM with Royal Oak and some wild cherry wood, 225 degrees. I'd like to know your guys favorite recipes or tips for a nice, tasty, moist pork shoulder. I'll let you know how mine comes out and try to take some Q-view.
