Texas seems to think that the best at everything. I don’t really see it. Sure, it’s a big state. They also seem to think they’re the best at smoking proteins. They are good, but I think mine are better.
Here’s what I do. I usually smoke two pork shoulders at the same time. After trimming the fat, I smoke them low and slow. I lather them in a spicy sriracha sauce and then liberally coat them in my special spices, including garlic and different peppers. Then they are wrapped to marinade between 6 and 12 hours, with the spices seeping into the meat.
Recently I have been using apple or cherry woods at 225° F. After putting on the smoker I don’t look at them again for 4 hours. After 4 hours I start spraying them with apple juice to keep them moist. After about 7 to 8 hours they should reach 165 degrees. At that point I will wrap them and just let them cook until they reach 205°. This usually takes a total o 14-15 hours. Then they come out of the smoker and sit for another hour so that juices all set.
I unwrap them and sample. Both will be twice pulled, with some set aside to eat and some freezer wrapped for later.
And that’s the secret to my award-winning pulled pork. If you’re ever at Gypsy’s Retreat, be sure to place your request.
Cheers,
2WANDRRs
2WANDRRs 
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