[65gto69]

Originally Posted by Bob Rutledge

Sounds great. For pulled pork, instead of shoulders, you should pick up some Boston Butts. On a slow smoker, start at 5PM, take em off at 5PM the next day. Some of the best chopped/pulled pork I have ever eaten.

http://www.grillsdirect.com/barbecue...kersmoker1.cfm

This is the smoker I use, and can cook 6 Butts. Hope it will turn out great for you.

Every year my wife and I get shoulders and make enough pulled pork to hold us through the fall, winter and spring.

When I first got the smoker about 6 years ago, it was a learning experience to get the pork shoulders done just right. Took a few shoulders but after the 3rd one I got it all figured out. When they are done I can pull the shoulder bone right out without a shred of meat on it and the pork itself feels and jiggles like jello, so soft and tender it melts in your mouth.

Thanks for the recommendation on the boston butt, will have to try that on the next smoke.

Here is the smoker I use.

http://www.chargriller.com/index.php...emart&Itemid=2

My friend and I have smoking competitions to see who can make the best pork or brisket. He use the smokey mountain smoker, and use the chargriller smokin' pro.

Mark