Pork Shoulder UK

RADDY1973

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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 :)
 
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RADDY1973

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Traeger D2 780 Pro
Some pics :)
 

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magoo40

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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.
 

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