Rained a lot so I didn't get back to the pork shoulder until yesterday morning at 3:30 AM. Smoker was up to temp by 4:00 AM while shoulder came to room temp by 5:00 AM the shoulder was in the smoker, at 6:00 I added smoke to the now warm shoulder. A mix of oak, orange, and corn cob. Using the MES cold smoker attachment. It took 7 hours at 225 degrees to get to 160 inturnal temp at which time I transferred the shoulder into a disposable aluminum pan fat side down, with a cup of the injection ingredients plus a bit more cherry Dr. Pepper, probed it and covered it tightly with foil. At 9:30 PM it hit 206 internal temp, 161/2 hours at 225.
I wrapped the shoulder in stretch wrap and two layers of tin foil and placed it in the bottom of a good quality cooler and packed it to the top with towels and set it aside. Meanwhile I poured those pan juices into a jar and set them in the refrigerator. This morning at 6:30 I removed the shoulder from the cooler and unwrapped it. It was still to hot to handle bear handed. It was tender and juicy as always with a sweet taste, but to make it even more juicy and flavorful I scoped the fat off the refrigerated juices heated them up and added them to the pulled meat which incidentally I pulled with my fingers with no effort.
I am not good at remembering to take pictures so all I often manage is a before and after shot.
Her is 101/4 pounds of pulled pork less fat and bone.