4th of July pork shoulder update

[Allyn]

First I want to say thanks to everyone for give me some advice on cooking my pork shoulder. Start my shouldered at 1:30 in morning and cooked it for 15 hours and achieved the results that I wanted. When removing it from the smoker And letting it sit for awhile bone pulled right out when pulling it apart was able to keep temp between 250 and 260 after find that the smoke Gage is about 35 degrees off on it's reading. The wife and grandparents really enjoyed it so if there happy o am happy next smoke trying a brisket

 

[Bob Sample]

Congrats on the pork butt. One thing you'll always get here is lots of advise and once in awhile one of us might be right.