Bone-in pork shoulder butt roast first time

[ffpickle]

Ok here goes not new smoking kinda. Have smoked some turkeys on a charcoal smoker. Lots of work tasted great. Moved up to a propane smoker less work but very hard to keep temp steady for me at least. Bought used electric digital smoker Cajun Injector. Today first time with it. So I put rub on it last night. Very early this morning got smoker to temp 250. Put 9# bone-in pork shoulder butt roast on and added some chips. Have read on this great site to cook till 205 IT and not even bother to check for at least 10 hours. Is that it beside just adding chips. Am I missing something or do ya'll have anymore great advice??. Love this site.

 

[SmokinAl]

Sounds like you have everything covered to me.
Don't forget the finishing sauce.
Here is a very popular one on here.

SoFlaQ’uers finishing sauce
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Good luck!
Al

 

[azbohunter]

I love that finishing sause on my pulled pork!

 

[sauced]

Pulled pork, in my opinion, just screams for a finishing sauce. Sounds like you are off to a great start!!