Pork Shoulder - 12 hour smoke?

[TomKnollRFV]

Oh I will forever always inject pork butts after trying it. Creole Garlic Butter directly injected is out of this world and a 6 pound butt was gone overnight in effect. If you want to start tinkering on how to improve your pulled pork; that won't hurt.

 

[zwiller]

If considering injecting, also look into phosphate but a simple apple juice injection is quite impressive. Takes the "oink" out as my wife says.

 

[SmokinAl]

I inject my butts & cook them at 270-280. I like the texture of the meat much better smoked at a higher temp. I did it the first time by accident cause I had just got my Lang & it liked to run at 270-280 so instead of trying to choke it down I just let it go & the butt I smoked that day was one of the best I have ever done. So that is how I do them now. I have since learned that by building a much smaller fire to start with & adding smaller splits I can run the Lang at 225 all day long, but I prefer the hot & fast method for both butts & brisket.
Al