Pork Shoulder UK

[RADDY1973]

I just got this lovely shoulder from my butcher, i asked for a whole shoulder and he then removed the fat cap and ribs that was attached but leaving in the blade bone. Its defo the biggest I've cooked so was wondering should i go real low and slow up to internal temp of 165f or go the usual way and cook at 250-275 up to 165f, also do you guys wrap or not. Every time i have done shoulder i have cooked at 250f and wrapped at 165f but was thinking of going real low like 180-200 then wrap at 165f then crank up to 250 to finish, i also just got some new pellets so im hoping this will be a great cook

 

[RADDY1973]

Some pics

 

[magoo40]

Low n Slow will give you more smoke exposure, but will also take longer. Either will work depends just depends on how much time you have.

 

[RemE]

Black Cherry Pellets! Should be amazing.