Smoking a hog shoulder?

[LuBowhunter]

Any tips? I have some hog on ice and feel like firing up the smoker? I've smoked chicken, ribs, and brisket numerous times just never pork shoulder. Any prep tips? Temp? And seasoning techniques I need to know?

[ABroussard]

Inject it with Cajun butter and cook it like a brisket. Long and low heat. Can't beat it!

[Dr. Evil]

Inject with cajun or some type of marinade. Use lots of dry rub. Smoke for about 3-4 hours at 250. Cover with foil and cook until internal temp reaches 190, or large bone just pulls out. I also spray mine with apple juice every hour. Enjoy!! Will probably take 7-8 hours total.

[Bonesplitter]

I like to cure them before smoking.

[Delirious]

I smoke mine for 3 hours then put it in a turkey basting plastic wrap with Allegro game tame for 4-5 hours in the oven at 250. Falls off the bone, stays moist and then I have pulled pork.

[Geezy Rider]

Brine it for at least 24 hours before smoking it. Rinse off brine then put on your favorite rub. Smoke it for 8-10 hours. Should be fantastic.

[Captain C]

Smoke until internal temp is around 170 and then wrap it up and pull it off the pit when internal temp is around 195-202.

[whiteboycustom]

when i smoke a pork butt i will rub it with mustard, season it with some rub, smoke it @ 230-250 till internal hits 145,double wrap it in foil then smoke it till by briskets are done

[weasel]

Low and slow

[wabmd7]

I've smoked some butts and shoulders in my day and all the above sounds like it would make purty yummy deal to me

put some kind of rub on - not too much, just make sure the meat is all covered. get a spray bottle full of apple juice and spray every hour as mentioned above. foil it up when you get to internal temp of 170-180. when your internal temp gets to 190 it will pull beautifully

keep in mind that after you pull it off the pit that it will continue to cook at least another 10 degrees so dont take it off too late unless you want an awful lot of jerky

keep the pit at 225-250 (no more than 275); I think hickory is the best smoke wood (oak is my second choice) for pulled pork but I am a Carolina boy and I also think that your pulled pork sandwich needs a fat wad of cold crunchy cole slaw on top with some good 1/2 ketchup and 1/2 vinegar sauce that holds like a tomatoe base but runs like a vinegar

dang I'm hungry!!