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[–] 12689151? 0 points 7 points (+7|-0) ago 

I use a drip pan to catch the rendered fat and baste it over the pork a couple times (every few hours in the second half). The drippings at the end usually get worked into gravy for potatoes.

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[–] The_Duke_of_Dabs 0 points 3 points (+3|-0) ago 

Nice! Bet thats fuckin tasty.

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[–] piratse 0 points 7 points (+7|-0) ago 

People are split on the foil, but I like that it traps in the juices and the steam helps moisten the meat.

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[–] baneofretail 0 points 4 points (+4|-0) ago 

I like to let anything I'm smoking rest in foil for at least an hour after its taken off the smoker. I've found that letting it rest in the foil makes for a juicer end result than wrapping half way through.

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[–] ThisIsMyRealName [S] 0 points 2 points (+2|-0) ago 

Thanks, I'll give that a shot!

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[–] TheodoreKent 0 points 6 points (+6|-0) ago 

Dude, if you plan on cooking it for that long, I honestly wouldn't go anywhere near 240, 200-220 would be a better range for that size of shoulder.

Also, is part of the skin still on? If it is, I wouldn't use the foil, as it will prevent it from crisping up. If not, foil is still a good plan.

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[–] ThisIsMyRealName [S] 0 points 2 points (+2|-0) ago  (edited ago)

Like I said to someone else in the comments,

How long I do it just depends on what the temp probe reads. Eight to twelve is just an estimation based on the external temps and the size of the cut.

I'm aiming for 145-160 internally. One side is fat, the other is meat. I don't think the skin is on.

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[–] lettersofmarque 0 points 3 points (+3|-0) ago  (edited ago)

As others have noted, using aluminum foil reduces the cook time and helps through the "stall" but you soften/reduce the amount of bark, personal choice of the cook. I like more bark so I don't use foil. Also, your final temp should be 190-200 - will be cooked at 145 but won't pull easily until 190. Happy smoking, sounds delicious!

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[–] ThisIsMyRealName [S] 0 points 1 points (+1|-0) ago  (edited ago)

final temp should be 190-200 - will be cooked at 145 but won't pull easily until 190

That's good to know, thanks. Normally I do pulled pork in the crock pot, which is more of a set and forget sort of deal. I never bother measuring the internal temp there because I already just know it's done.

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[–] lettersofmarque 0 points 0 points (+0|-0) ago 

I like the new Bluetooth remote thermometers they have now that will send temp to your phone app, very handy. Regardless of temperature displayed, the true test of done is grabbing a corner with your tongs and giving a pull. If it comes loose, you're done. I've been done at 190 but also had to go over 200 before it would "pull". Maybe somebody here knows but I have no idea why the difference sometimes.

Also, I love the bear claws, because shedding with two forks gives hand cramps like a mother.

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[–] Bitchybadger 0 points 3 points (+3|-0) ago 

I like to use a pan, then tent the meat with foil a few hours into the process. I think it works better with my pellet grill. You can make a spicy vinegar sauce ( adding bourbon makes it tastier) for your pulled pork. I prefer that on my pulled pork.

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[–] ThisIsMyRealName [S] 0 points 1 points (+1|-0) ago 

That sauce sounds pretty good. Care to share the details?

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[–] Bitchybadger 0 points 1 points (+1|-0) ago  (edited ago)

I wing it and go by taste. I use apple cider vinegar, diced pickeled jalapeño with some of the juice, molasses and honey to bind, thicken and balance tartness. Add some bourbon or rum for an added kick. Sorry I can't give you measurements I just came up with it one day. I go by that looks like enough. Forgot , cayanne pepper spice.

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[–] 12689518? 0 points 2 points (+2|-0) ago 

I love me some pig... If I knew how to raise pigs I would raise my own in a hot minute.

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[–] ThisIsMyRealName [S] 0 points 1 points (+1|-0) ago 

Roasting a whole pig over an open fire is one of my goals. They always look so good in all of the pictures I've seen.

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[–] 12689862? 0 points 1 points (+1|-0) ago 

Gotta put an apple in the mouth for effect.

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[–] Plavonica 0 points 2 points (+2|-0) ago 

Nothing too fancy.

The best recipes aren't fancy. Just healthy components to make good food.

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[–] The_Duke_of_Dabs 0 points 2 points (+2|-0) ago 

Also try to keep it between 220 and 240 if youre doing it that long.

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[–] ThisIsMyRealName [S] 0 points 3 points (+3|-0) ago 

How long I do it just depends on what the temp probe reads. Eight to twelve is just an estimation based on the external temps and the size of the cut.

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[–] The_Duke_of_Dabs 0 points 2 points (+2|-0) ago 

Over 140°f is what youre looking for internally

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