Quote:
Originally Posted by Great Expectations
A shoulder is the easiest meat to smoke, keep it below 275 degrees and pull it off when the internal temp hits 200 degrees (or 190 if you wrap it in foil and towels then put in a cooler for a few hours).
I've been injecting mine with Coke (soda not drug) the last few times and it makes it a little sweeter. Compliments a spicy rub well.
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IMO, that is way too high of a temperature to be smoking a shoulder at. I just smoked two a couple days ago and I always smoke them at ~195 until the temperature stabilizes at 175-185 and then increase the temp closer to 275. It takes quite a bit longer but slow and low is the only way to go when smoking. I don't think bringing is necessary but I did brine but the last two I did on a recommendation from a friend and I did like the result. I was able to get a serious bark on the shoulders and the meat was still incredibly moist and basically pulled itself when it came time to pull the pork.
Take it for what it's worth, but I have been doing them under 200 degrees for a long time and everyone loves them. I took one of the shoulders to a group of about 20 people that work for me and the entire shoulder was gone in less than 10 minutes.