Hi All-
Lately I have been a bit disappointed with the results of my pork shoulders. In order to reduce dryness, I brined it (1/4 cup kosher salt, 1/4 cup brown sugar, 1 qt water) for 24 h. I use a 6 pack size Colman Cooler which just holds a 7-8 lbs shoulder and leave it in the garage (25-30 degrees, winter here). I have had good success adding 3-4 cold packs to the brine (after the salt is dissolved) in the summer. Anyway after brining, I rinsed it off and cooked at 225 indirect. Removed after 18 h @185 degrees internal, wrapped in aluminum and put back into the cooler with a towel. Pulled 4 h later-it was steaming. Best shoulder in some time.
Jim