Pulled pork w/ skin

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Original poster
Jul 1, 2007
First, pardon me if I'm not doing this right. I'm new to the forum.
I bought a whole pork shoulder to smoke for the holiday. It has the skin on it. Do I just put rub on the skin, score the skin then rub it, or what for the best results? Also, it's about 9.5 lbs. I figure about 14 to 15 hours at 225 will be a good guess. Does that sound fairly close?
Hit roll call and get a proper introduction, as far as the skin, remove it and leave about a 1/4" of fat and rub,cooking time is close, foil at 160* and finish to 205* for pulled pork!
BTW, Welcome to the SMF
What bubba said but also quit adding smoke at 140' and spray with liquid (I use apple juice) once every hour or so..

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