I smoked a pork shoulder. I put it in for about 11 hours. I smoked it to 192 degrees. I used hickory and apple 50/50. This was the best one that I have done. After some bad ones in my last couple attempts this one came out great. It pulled right off the bone, I put a homemade rub on it. I pulled it out after it got to 192 degrees then covered it in foil. I got the pre and post cooked photos, but didn't get the pulled pork photos because people were waiting to dig in.
