And we're back.... After about 6 hours take a meat thermometer and stick it deep into your shoulder. If the temperature is 170, the meat is cooked all the way through. The meat is good to take off at this time, but if you like pulled pork rather than chopped pork, let it smoke for at least 3 more hours.
Once you pull the meat of the smoker wrap it in aluminum foil and let it rest in a cooler or oven for at least 15 minutes. While the meat is resting you could check on whichever side items you choose to have with the meat, or toast some buns for a sandwich.
Now that some time is passed, take out the wrapped meat and unwrap it. Now you can pull out the bone and get chopping or pulling. Serve it up with your favorite bbq sauce. I recommend a sweet mustard sauce.
Take it off the grill once the meat core temperature is 170 F
Let it rest for at least 15 minutes then unwrap.
And chop it up. If you cook for a very long time (9 hours or more) you may be able to pull the bone right out and pull the meat apart with your hands or shred with a fork.
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