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I have never brined or injected pork shoulders and have had great results. Not saying it cannot be done, but it is not necessary.
No need to reload lump. Try to use larger pieces in the bottom and fill up the fire ring as much as possible. I just did a 16hr cook using small crappy lump and had enough to finish a 15hr cook.
Only need to FTC shoulders if they get done early. I usually let my shoulder rest for 30 minutes and then pull.
With a good cut of meat i always keep it simple. Salt, pepper, garlic. Reverse Sear method, roast at @ 250 till around 120 degrees. Take off egg, rest. Raise egg temp to 500 and sear. If you are going to spend the money on good meat you want to taste the meat, not the rub/seasoning
Anyone use those little Hawaiian Sweet Rolls or Pretzel Buns? I am thinking the pretzel bun might be to much bun, especially since these will not be swimming in BBQ suace. The hawaiian sweet rolls could be good, but i am afraid they will not hold up well, even with just a little sauce.