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Message: <blockquote data-quote="hardwaterdriller" data-source="post: 118563" data-attributes="member: 1256"><p>This is pretty much the rub I use ^jpv.  Turns out great.  I never brine mine either.  It can take anywhere from 10-14 hours for a 9# shoulder, it just depends.  After it gets a decent bark(7-8 hours), I place it in a foil tray and cover it and then finish it to 203-205 degrees internally.  Using a foil tray helps when it is done and trying to remove it from the smoker so it doesn't fall apart in the smoker.   Then the most important part, let it rest in a cooler for a couple hours.  This keeps all the moisture in.  Then pull and enjoy.  If you ever have to use a knife to "pull" the pork, you didn't cook it long enough.  205 degrees internally seems like the magic number.</p></blockquote><p></p>

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