Pork shoulder on at 4 pm for tomorrow afternoon party. I'm running at 225F. I think it should finish up around 6-8 am. No wrap. I'll wire up the EKG so I don't have to get out of bed to check up on it in the wee hours of the morning.
I'll let it cool an hour or two, then pull it, then tray it, pour some seasoned broth over it and smoke/char the pulled pork to get smoke and rub flavor into the interior of the meat.
I'll let it cool an hour or two, then pull it, then tray it, pour some seasoned broth over it and smoke/char the pulled pork to get smoke and rub flavor into the interior of the meat.