LDAY75300
New member
What I did for the cook...I used 9 pork shoulders, each about 6-10 pounds a piece, trimmed a bunch of the fat back off (was about an inch thick on each) then scored the remaining fat back in about 1.5 inch diagonal cuts. Then I injected each with my injection juice (mix of apple cider vinegar/apple juice/dry rub mix). Then smeared on some yellow mustard as a binder and poured on my own mix of dry rub very liberally on each shoulder. I fit 6 on the main grill and 3 on the top rack. Smoked at 180 from 8:30 at night till around 11:00 am when each of them reached 160 or close to. I then took them out, added some injection juice mix over the shoulders and wrapped them in foil, stuck em back in until they hit 205. I had 6 remote probes plus the Traeger probe, so had most of them covered for temp and pulled them out as each hit closer to 205, then threw them in a cooler. The cook was over around 3:30 pm. By 5:30 I had them at the venue and was able to pull them without any issue at all, the meat came out perfect, was very pleased with them, and the crowd was as well.