Pulled pork w/ skin

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uneed2read

Newbie
Original poster
Jul 1, 2007
1
10
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?
Thanks.
 
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
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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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