I cooked this pork shoulder roast at 250*F fat cap down, slathered in Whataburger brand mustard, well seasoned with rib and brisket rub, initially cooked 'naked' in my vertical smoker for 2 1/2 hours to get some smoke, spraying every 25 minutes to keep moist, then transferred to a disposable alum pan mostly so it didn't make as much of a mess in the smoker. The pans I had on hand were really too big but they scrunched up enough to close the door. Cooked 2 more hours, continued to spray every 30 minutes with apple juice, then covered, some apple juice/water 50/50 mix in the pan and continued to cook for another 3 hours. When I went to cover it, (with foil, not paper) the fat cap had stuck in the bottom of the alum pan, so I gingerly picked it up and sat that fatty goodness on top of the meat before wrapping it up. I pulled it at 200*F internal temp. It may be the best shoulder I've ever done.
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Just before I wrapped it up tight (aka The Texas crutch) I poured more apple juice in right after this picture then wrapped.
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