At 9:30, the first shoulder hit an IT of 205 F. A probe went into it like it was soft butter. However, the second shoulder was only at 200 F. It was quite amazing how much tougher it was at just 5 degrees less. I left in in until it hit an IT of 205 F and the probe slipped in great. It was a real learning experience for me about how much difference the IT makes.
I wrapped them in towels and into the cooler for 2 hours.
Here's one of the shoulders out of the cooler.
It was impossible to get it to the cutting board in one piece.
Here are the first few shreds of pulled pork.
Each shoulder almost filled a Kitchen Aid bowl. I may have over-estimated how much I need! Dang, I'll have to save some in the freezer for myself!
Just for completeness, this is the other shoulder.
I was going to use SoFlaQuer's finishing sauce but my rub doesn't have a lot of salt in it and the juices that accumulated in the pan were so flavourful, I just had to use them. I defatted the juices and added some to the pulled pork.
The verdict: Absolutely amazing. The last pulled pork I did was a small butt roast done over the Bradley pucks. The smoke from the AMZNPS gave a much better flavour. The meat was moist, tender and tasted great. The bark held together and was sooooo good.
There were down sides. A larger piece of meat gives slightly less bark. I will never be able to eat pulled pork at the local restaurants again. This is just too much better.
This pork is for a Toastmaster's get together at my home in a couple of weeks so I will be freezing it and reheating it at that time. I am thinking of adding SoFlaQuer's finishing sauce when I reheat it. I will be serving it with KC sauce, Carolina Vinegar sauce and Carolina mustard sauce on the side. There will be buns and one of the two fantastic cole slaws my wife makes.
Thanks again for all the advice.