Getting ready for my first pork shoulder

[Stew55024]

I just picked up a bone in pork shoulder seven pounds. I would like to have dinner tomorrow night. Looking for tips. Should I start tonight real slow? Or since its only seven pounds am I better waiting for tomorrow?

I have a timberline 1300. I was wondering if I should use the middle rack and add a drip pan with water to the lower rack? How many hours do you expect the cook to take. I live in MN the low is going to be 32 and the high tomorrow 55 with rain. Fun times.

 

[TheGrumpyGriller]

I just did one this past weekend. It was about 9 lbs, maybe a bit left after being trimmed. It took about 12 hours at 225, though E every piece of ,eat is different. I wasn't serving into 2 pm, so it was wrapped upmin my cooler for 4-5 hours, and then pulled.

I had also Injected before starting and it was wrapped in an aluminum pan and foil at 166, taken off at 205 IT.

 

[Stew55024]

Looks delicious

 

[JPSBBQ]

Either path will work fine. Low temp for overnight. Higher temp if you rather wait to start in morning. No need for water pans imo. That said, I suppose it wouldn’t hurt. I just don’t think it adds anything. Very common in electric smokers and stick burners to add moisture to an extremely arid environment. I want my bark to firm up personally and then I wrap. That said, there a million ways to produce delicious pork butt. It’s difficult to not get delicious pork. It’s extremely forgiving. Enjoy!