Pork Shoulder Roast

I prefer to remove all visible fat that way I waste no bark. Just be patient it will take awhile to cook. What temp are you cooking at and to what IT?

Don't be afraid to cook at a higher temp275-300 even, it helps to push past the stall. If you want to pull the pork 200-205 is usally the sweet spot. Are you going to wrap the meat? If your undecided I suggest cutting it in half and try both ways to find out what you like best.

AJ,

I am assuming you want to do pulled pork, taking it to 195. When I do pp, I prefer to leave the fat cap on. I rub it the night before, and put it on the smoker with the cap up. This is a personal preference, but I also foil at 165 IT, which makes the bark softer. The nice thing about pulled pork is it is pretty forgiving, but also can taste fantastic using one of many recipes.

Use the search bar and study up on what you want to make. There are some great guys (and gals) here that will all help if you need, but there is no need to fret. Over thinking quite often is just that, overthinking. Relax, have some fun, and you will learn more as you go, just like we all have.

Mark