Pork shoulder is pretty easy to smoke. I smoke mine in a pan, sitting in their own juices. Some smoke them on a rack with a pan underneath to catch the juice. I also trim most of the fat off & place it on a rack above the pork, so as it renders it will drip on the pork & baste it as it cooks. Personally I don't foil, because I like thick bark. But you can wrap it in foil around 165-170 IT (just cover the pan it's in with foil) with some liquid & it will cook faster. When the IT is around 205 you should be able to wiggle the bone very easily, and the bone should pull out clean. At 205 take out of smoker & cover with foil for an hour or so, then pull & use some finishing sauce. Chef Jimmy J has a real good one. Here it is.
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
Hope this helps!
Al
