First pork shoulder on a used MAK grill (one star general) I picked up on CL. Meat was a 9lb bone-in pork butt after trimming. I used amazing ribs recipe, smoked at 225 with smoke tube (until it burned out), increased temp to 250 at 4hrs when I went to bed, and again when I woke up during the stall. Took about 15.5 hours total. I wrapped at 190 and increased temperature again as the bark was set and I wanted to get out with my kids for the afternoon. Held in a Coleman cooler with a towel over it from 11am to 430 PM, pulled at 160 degrees. Couldn’t be happier with outcome.
by JustMuscle