With your smokenator it should be easy. Maintaining your temps is the hardest part. I now have the MES but used to smoke everything on a
Weber kettle. I didn't have the smokenator, I created my own divider that allowed me to feed charcoal through the hinged grated it worked ok, but I'm sure the smokenator gives you more control.
A couple of tips
• Inject the Pork Shoulder, just plain apple juice is ok, depending on how fine the needle is in the injector you can add spices if the needle can handle it.
This will keep the inside meat nice and tender and add a sweet flavor to the meat.
• I like to buy Pork Butt/shoulder with blade, bone = flavor. You never see it, but I like to tie my Pork shoulder with butchers twine same as a roast. Why?
In my
weber kettle controlling heat was an up/down thing, and you have to be able to turn the pork, to prevent over cooking on one side. I often would do two big butts and wouldn't have room for a roast rack, so the Pork Shoulders would be sitting on the Weber grate. When it came time for turning I never had to worry about the tender meat falling apart, thanks to tying. I also believe the meat is finished more evenly when tied.
• Use a digital remote probe thermometer to monitor weber heat and internal temp of meat. I used a wood cork in one of the lid exhaust vents with a small hole drilled thru the cork for the thermometer (that one was a dial type with 7" probe for kettle temp.
• After first 2 hours spritz or mop with your fav mop liquid once every hour, again just plain apple juice is good. Try to do your charcoal/wood chip adjustments at same time to keep lid opening to a minimum.
• If you finish the pork long before it will be eaten, don't shred it until right before your are ready to warm and serve. Just leave it double wrapped in foil those juices will be there.
