Picked a whole shoulder $1.49# seemed like a decent price. I mixed up Pops Brine and put it in and then injects a lot of it along the bone and into the muscle. Figuring on leaving it in for 3 weeks.
So my questions are.
When I smoke would you take the skin off or leave it on. Never did a whole shoulder from fresh only picked up picnic hams that a company used to make.
Next would be how would you smoke it, I have Cookshack Electric, a Rec Tec Pellet and an Old Smokey 22" Charcoal grill.
What wood would you use, I have some oak, pecan, hickory, mesquite, plum, apple.
Will no doubt have more along the way but we will get to them then.