This is more of a primer on BBQing a pork shoulder cause I figured that most of y'all knew how to make a sandwich. However it does contain my last smoke log and perhaps will help some of you. Enjoy!

http://www.corrundum.net/post/Pulled-Pork-BBQ-Sandwich.aspx

You inspired me. 12 lbs of pork have been on the smoker for the last three hours. Pulled pork out the wazzoo for dinner tomorrow night.

Yeah, a 9 lb butt is a bit much for me in one sitting, but it freezes really well if you have leftovers.

I like reading your stuff JC.

And pork shoulder is a great cut to learn how to smoke. You really can't screw it up. And it teaches someone the fundamentals.

that's a smooth easy read Kid......things i haven't done
tenderize
use a mop (just been doin apple juice in a spray bottle)
just takes alot of practice doesn't it.....i'll hit the store taday we've been off the pork for awhile and need a fix....my grillin has been OK but not great, i'm gonna pay attention to the rub & frig and follow this dead pig thru yer way....thanks

Patience is the key nuke. You can't rush good BBQ, it takes time and nothing will change that. So pull up a chair and a twelve pack then let the smoke do its work.

I really soak down the pork with the mop. It makes a big difference in keeping the juiciness in. The nice thing about tenderizing with a fork is that it drives the spices down into the meat. I use a carving fork instead of a table fork, it gets things in deeper.

question: do you think poking all of the holes in the shoulder could actually cause it to dry out more quickly by giving the liquids an easier path to escape?

I would say no. There is enough fat within the pork to offset it.

One thing you never have to worry about with a pork shoulder/butt is drying it out.

Agreed. All that beautiful fat takes the whole cooking time to render throughout the meat - hard to dry out a decent shoulder.

Yeah, I wouldn't do that to ribs or a tenderloin, but for a shoulder it is not a problem.

Kid,

Used your rub and mop and my own sauce. It turned out great.

Awesome! Yeah, I'm sure that there are any number of sauces that would work well with this.