Pork Shoulder (pork butt) add Pork, Ribs, Brisket and Chicken Rub and smoke around 250 F until internal temperature reaches 190 F. The rule is about 1 hour per pound. Make sure to spray the Pork Shoulder periodically with water or apple juice so it doesn't get dry. I smoke mine fat up.
This is the finished Pork Shoulder, full smoke. I use oak in my smoker so the Pork can take a full smoke cook. No smoker, put it in the oven in a deep pan, seal with tinfoil and cook at 275 for 45 minutes a pound until internal temperature reaches 190 F. The lower the temperaturethe better but nothing under 225 in a oven.
Reverse Sear - best with meat over 2.5 inches think, add Pork, Ribs, Brisket and Chicken Rub and smoke around 225 F until internal temperature reaches 100 F. This will happen fast so it is best to have a meat probe. Then sear the meat on a cast iron skillet until desired wellness is reached. - cook on all sides using tongs. Best medium rare is 130 F but remember to pull the steak a little early because it will continue to cook after you remove it from the heat. No smoker - put it in the oven at 250 F unit 100 F is reached. then sear.
Reverse Sear with the Brisket and Steak Rub.
Fried Chicken with the Pork, Ribs, Brisket and Chicken Rub - sprinkle right after you remove it from the fryer.
Reverse Sear