<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Aaron Rehm:
Looking for any cooking tips for this on a ECB. It's only my 2nd time using the ECB (first was a overnight brisket, figured I may as well start learning the fun way). Thanks for any suggestions. </div></BLOCKQUOTE>
Aaron if you pulled an all nighter on an ECB, you already have things under control!! With the pork shoulder you have being on the smaller side I would cook in the 240º-260º range until you get an internal temperature of around 160º. At that point I would foil until tender, which is typically around 190º, but temps are not guaranteed for doneness, tenderness is. I typically do not foil shoulders, but with your piece being smaller, I feel it will benefit from foil. Good luck!
