PP today. Came out great! 6.5lb bone in pork shoulder. Cooked on my modified Brinkmann gourmet between 260-280(wind fluctuated a little). Used royal oak lump for fuel and cherry wood for smoke. Coated with mustard and rubbed with mad hunky general BBQ rub. Cooked on the grate to 160 and foiled to 201. Back on grate to let bark set and shut off airflow to fire and let it rest in the smoker for an hour and pulled and sauced with au jus and a little local spicy cherry BBQ sauce. Love me some PP!
Trimmed,coated, and rubbed
One hour in:
After ready to pull:
Pork was very tender and tasted great.
Thanks fer lookin!