OK, today I smoked some ribs, and the bone fell out of the meat and had great taste. I used 3 to 1 of apple juice and Capt Morgan spiced rum to mist the meat with to keep it from drying out.............BIG SUCCESS
On the other hand, I did just as everyone here told me, I cooked pork shoulder till it was 205 internal and I used the same mixture as above to mist the meat with. I wrapped both meats in foil for the final cooking. The shoulder still didn't pull like it should. Is pork butt going to be better and pull easier? I have seen guys on the food channel using pork butt for pulled pork and it literally fell apart.
Any comments are appreciated. Still learning this smoking process.