First pork shoulder smoke

[aerostef]

I just finished my 1st pork butt and was quite happy with the result.

As it was my first, I bought a cheap cut from the local supermarket. A 3kg shoulder but already rolled and without the bone.

I prepared the rub last night with:
paprika
cayenne
oregano
salt
sugar
garlic salt
chilli powder+flakes
cumin
mustard powder

The recipe is from a booked called "cured" from Lindy Wildsmith

I smoked it for 2 hours and cooked it at 105C for around 7 hours.IT was 75C at the end of the cook. The result was good although the meat didn't "pull" as easilly as I thought it would.
- Did I take it out too soon?

I have pics but can't seem to be able to attach it to the post?

[FLBentRider]

Try this to get your pictures going http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768

If you were looking for pulled pork, you want 87C to 93C (190-200F)

[aerostef]

Thanks!