So after reading the pork sticky, and a few threads I think I have a decent grasp on what to do with the pork shoulder. Is it appropriate to use an injection with the pork shoulder or is that something I shouldn't do? If it is something that is appropriate when should I inject it? 12 hours before when I add the rub/mustard? I was thinking of doing something simple like garlic, apple juice, butter, and maybe a dash of apple cider vinegar.
The rub I will use a locally made rub here in the Upper Sandusky, OH area. It works great with chicken, poultry, eggs, and just about anything you can imagine. I'll probably add a few things to it as well. If adding mustard, someone had mentioned that the mustard flavor doesn't carry over. Therefore, does it really matter if I use a spicy brown vs yellow vs dijon?
I have a weber 18.5 charcoal smoker, which I think I have a better grasp on thanks to a few from another thread.
Plan on 225-250, but just don't know how long it will take to cook. Again, the weight is 2.5-3lb. Any thoughts or guesses?
Thanks for any advice!