I have moved Manday 6 to Events forum as an annual event.
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I have always used a pork butt for my pulled pork, but I am smoking a picnic shoulder, right now., because I like the NC BBQ with a little skin in it. My question is do we do anything different. I am smoking at 230 to 240 and plan to cook till it reaches 200 IT. Is there anything else I should do. My picnic is 9 lbs and I am figuring about 13 hours. Does the bone in the picnic speed up the cooking? Thanks. /s/ Floyd -
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