It finished and it went great. The picnic took 12.5 hrs. It pulled very easily but was definitely different than a butt. No foil is the only way I'm going to do it from now on. It probably takes longer but the end result is awesome bark and smoke flavor throughout. I used the new sauce described below and it was exactly what I've been looking for. This is the way I'll do butts from here on out. Here are the pics, of the finished shoulder, ribs before they got put in the smoker, some buck board bacon for brunch on the 5th and chicken wings that were smoked and then fried (they were excellent I encourage all to try!), and my plate after it had been loaded down. The food was prepared for the 4th and my Grandpa's 80th birthday. Happy 4th to everyone!t Nation we live in!
I cooked the shoulder and the ribs in the UDS and put them both in the smoker right after I lit the coals. This way I didn't have to worry about temp spikes, moving around in a hurry, etc. The temps stayed around 225 to 250 in the rain with and EZ Up tent to shield it. I also used my Smoke Hollow as a warmer and cooked the wings and rib trimmings in there also. It was handy.
Ribs before they went in the smoker, Sorry no finished pics of the ribs, it was pouring down rain and already had a few beers. You can see them on the final plate.
Wings, they we're the best wings I've had. Please try them.
Buckboard bacon before being chilled and sliced, I used slice country style ribs deboned and then cured with Hi-Mountain cure for 5 days. The family loved it. No leftovers of that.
The finished plate, It had all homemade sides, absolutely awesome meal.