How to cook a whole pork shoulder

gmac

I fellow I know picked up two whole shoulders on sale.  Each weigh about 20 lbs.  He's asked me to cook them some how but he doesn't know what he wants done with them.

I told him we could either try to cure it and then smoke it like a ham or we could smoke it to 155 or so and then he can cut it up any way he wants for smoked pork chops (yes, I know not ideal).  

Anyone else have any other thoughts on what to do with this?  If it was me, I'd just do a huge low and slow for pulled pork and then freeze it but I don't think he wants pulled pork.  Or, cut it into two and smoke the picnic and make butt chops.  

Anyway, let me know what you think.

SmokeyPitt

I would just tell him that a whole shoulder is made for pulled pork and do it that way .  

Canugghead

sausages!

SGH

Sir I agree with you that the whole shoulder is best cooked together and cooked until it pulls. But you asked for a alternative so here goes. First I'm going to presume that you can separate the shoulder. That being said go ahead and separate the picnic from the butt. Coat the picnic in your rub of choice as we all have different taste and refrigerate over night. One hour before cooking remove and let sit at room temp and rub down again with your rub of choice. Bring egg to 225 degrees and stable. Load picnic info egg and cook for 3 hours. At this point place picnic in a shallow pan to finish cooking. Do not cover. If you do not want pulled pork stop the picnic when it reached 170. I find this to be the perfect temp for picnic if of not pulling.
Carve and enjoy a very moiste and different style of picnic. As far as the butt I only cook them to pull. Hope this helps my friend.