Pork Shoulder - 2 shoulders, approximately 15 lbs total (from Sam's)

[nolan]

1.) Dry rub shoulders and let reach room temp.
2.) Smoked with pecan wood for 6 hours at 230*
3.) Swapped shelves (put top brisket on bottom shelf and vice versa)
4.) Refilled drip pan with water
5.) Slow cooked at 230* for another six hours
6.) Put both shoulders on bottom rack
7.) Added water to drip pan
8.) Slow cooked at 200* for another six hours (I lowered the temp because I went to bed and I'm a newbie).
9.) After 18 hours in the smoker, the shoulders had not reached an internal temp of 180 to 190*, so I removed from smoker.
10.) I double wrapped each shoulder in foil and put in oven at 200* for another 2 hours.
11.)Removed from oven and let rest for 30 minutes, I chopped, pulled, and rough cut the pork and transferred to crock pot to serve.  BBQ sauce on the side...  The meat was very juicy and flavorful.  I will order more pecan next time.  Awesome smoke flavor (I like pecan more than apple)...

[FLBentRider]

Looks good nolan.

Lots of good food being smoked this weekend.

[nolan]

I've had the Bradley smoker for a couple months and have been practicing nearly every weekend.  My first time out with ribs and brisket didn't end well.  However, on my second attempt for each, they were VERY GOOD for me...  I'm sure I will get better in time but I'm pretty darn happy thus far.  I just posted my successes from the last few weekends...

[Caneyscud]

Nolan,  You've been smoking up a storm.  I've enjoyed seeing all the results.  They've looked mighty tasty!!

[OU812]

Looks great Nolan.

Pecan is the wood I use the most.

[Tenpoint5]

Looks real good.

[SnellySmokesEm]

Nice lookin butts Nolan.  Your a smokin machine.  Keep up the BBQ and keep postin pics...  For some strange reason we all look forward to some good food porn.   ;D ;D ;D