I cook (BBQ) hams, picnics, butts, and whole shoulders. My preference in eating is the whole shoulder. I do really like the ham (as said above). Where I'll generally cook the shoulder into the low 200's, I like/prefer the hams more in the mid 190's; still plenty pullable but not overcooked and dry. That's a big piece of it, keeping the ham moist. I do inject, and I do use foil. Frankly, I've been back and forth a few times over the years as to preference. I think I get burnt out on one and have gone to the other. Matter of fact, think I'll do a hog (but in pieces) cook this summer. I like the idea; 2 whole 22# shoulders, 2 whole 22# fresh hams, perhaps a case of babybacks...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.