I have been "q" ing for a few years now and have picked up many tips and secrets to perfect BBQ. The truth is that whatever works for you is great BBQ. But this is what i do...
For Pork Shoulder and Pulled Pork Sandwiches:
I inject with apple juice since I will be cooking the meat for 10+ up to 14 - 15 hrs. I dont care that this cut of meat "may" stay moist based on the internal fat content. Until there is a way to know the amount of fat in an individual piece of meat i will be injecting. The secret to a pork injection is apple juice and Worcestershire's sauce. Dont inject with a salty solution. Once its in you can't take it out and the finished meat can become too salty. Salty brines and injections also cause the meat to lose valuable moisture. Don't do it. I use 2 tablespoons or worcestershires sauce to a cup of apple juice. Inject then refrigerate over night. The next morning you apply olive oil and then a Rub to your meat. I use a sugar based rub for pork shoulder. Use whatever rub you like.
Back in the fridge till the next day. Fire up your cooker to 225-250 and keep it there during the duration of the cook. Use a constant read digital thermometer for the meat and the cooker at grate level. I use a Maverick ET-732 wireless thermometer. Here is the secret. Take the meat to an internal temp 203-205. take out your instant read digital thermometer and check in different parts of the butt and make sure all readings are over 195.
Take them off the smoker, double wrap them in Heavy aluminum foil. wrap them in a towel and place them in a cooler for at least an hour, or up to three.
Un wrap, Pull, Sauce (or not), samwich em up with some fresh homemade cole slaw and voila.
Portion leftovers in Ziplock bags and freeze.
