Smoked shoulder for pulled pork question

[chris]

Originally Posted by dave0320

To start with I use a Cookshack Electric Smoker. Always use at least a 14lb or better Pork Butt, rub mustard oall over it, than liberally rub on your favorite rub. Place it in your smoker and keep at 225 de, until you hit an internal temperature of 195 de. Fil for 25 minutes in a cooler and wrap in towles. I use a pair of "bear-claws" to pull the meat. If you have left-overs, freeze in cryovac bags, and boil frozen for 10 minutes, and it tasts as fresh as went you 1st smoked the butt.

Why the Cookshack Electric Smoker? Thanks