Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I smoke mine up to 160 with rub and mustard then foil wrap and leave in smoker up to 200.... My favorite taco and borito meat by far smoked wild piggy!
you have to smoke the shoulder to at least 180 degrees to get the collagen (fatty connective tissues which can make the meat tough if not broken down by the heat but also help the tast cuz of the fat) broken down.