Trim up the shoulder, remove the rind and any large chunks of hard fat.
Add a binder, then season with a good quality course salt and pepper (we used our 50/50 Salt Pepper ‘Go Full Texan rub)
We went hot and fast with this one and pre heated the smoker to 160c/320f at this higher heat, make sure you’re set up for indirect. The shoulder is a good distance from the heat source. use a deflector if you have one.
After an hour or two, once the bark and rub has set, mop with Lane’s Itsa Vinegar or any good homemade vinegar based sauce. Mop every half an hour or so.
if you think the shoulder is copping a bit to much heat, boat the shoulder in foil and add some liquid (water and a bit of sauce will do)
When the internal is 90c/195f take it out and let it rest for at least 30min.
Once its rested and you’re ready to eat, Chop the whole shoulder into fine pieces and add about ½ Cup of Vinegar sauce. Eat as is, or add to a toasted bun with a couple of pickles. Enjoy!
