Originally Posted by
Roy Tucker
Like many things, I googled it and read books and tried a lot of things. My first 2-3 attempts at a pork shoulder weren’t great. I was too impatient and tried to speed things along and they were tough. I found it just takes a long time and there is no shortcut for that. Low and slow. I buy a 6-7 lb pork shoulder from Costco, salt and pepper it (don’t do rubs on this), and let it go about 12 hours. I shepard the smoker all day, keep the heat up, and just let it smoke. I take it off, let it rest about an hour, and then trim and pull the whole damn thing. Frankly, by the time I’m done with it, I’m ready to eat a burger or something different. But the crowd is usually clamoring for meat so I set it out. It’s a carnivores delight.