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Message: <blockquote data-quote="NodakBuckeye" data-source="post: 161785" data-attributes="member: 714"><p>I usually smoke around 225-250 for the 1st 4 hours and then increase to 300 ish for shoulder if it is not getting over the plateau or we just don't feel like waiting for 12 hours.  Once the shoulder gets to 195°, it will shred.  Pork shoulder and beef shoulder cuts are more forgiving of a fast, higher temp cook. The trick is keeping it moist and not over cooking it and drying it out at higher temps.</p></blockquote><p></p>

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