I was speaking to somebody about some wood for smoking and BBQing and was given an idea of doing a pullpork 101 kinda like a photo exhibit. Will here's my photo 101 lesson for smoking a pork shoulder for some pull pork. 1st you have to select your cut of pork. Most people select a whole shoulder or a smaller cut know as the picnic of boston butt. These are the upper or lower parts of the shoulder and easier todo if you are a 1st timer or wants a quicker cut to cook. I would suggest the smaller cuts do it is easy to cook and make sure you get a shoulder or picnic/butt that fits your smoker. If you have a sml town butcher , asked them for a select cut. You can also use the pork sirloin for this but it's a drier meat and I would not suggest you try this for the 1st time but wait till you get some experience behind the grill & smoke Here's my whole picnic shoulder from my local store. I think the price was $1.59 per/lb. It's critical that you select a good cut. Look for one with some fat trimming on the side and nicely trimmed. You don't want a cut with no fat. The internal fat ( called marbling ) is helpfull in moisturizing the meat as it slow cooks. It will dissolve and breakdown with the low smoking temps and drip away when on the smoker grates Once you get the meat selected, coat the shoulder with mustard. This helps in holding the dry rubs. seasonings; Then prepare your dryrubs and/or use a store bought. My seasoning are hand blended by myself consisting of various peppers chilli powder, sugar and on this shoulder I 'm trying cinnamon out on it. I have other stuff include but that's my secret Once you get the pork coated. let it sit in the bottom part of the refrig for at least 24-48hours wrapped up. The meat with absorb the rub and drain off some juice buts that cool and desireable. here we go all wrapped up; next page will be the fun part, the cooking it Wanna kill these ads? We can help!