My Sunday BBQ Pork Shoulder, seems to be coming a routine around here, Any way I stuck with my traditional dry rub, experimented with apple juice and coca cola basting as well as apple juice in the water tray and wrapping the shoulder with cola for the last hour and a half. I used peach wood with Kingsford charcoal, with a little cowboy chunk charcoal mixed in. Cooking temp was rather low, 160* highest temp being 240*. I cooked it for 8 hours basting every 2 hours or so, at 175* internal temp I wrapped it in foil with some cola, and cooked it for another hour and a half. After that it went into the cooler for an hour and a half to rest. Followed by a half hour rest on the counter under a towel. I then pulled it and poured the au jus over it. Thinking of adding a dash of apple cider vinegar, but not sure. I think it came out pretty well none the less. More photos can be found here.
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