This cook produced an insanely tasty bark! Smokey flavor but not over powering! The time was roughly about 13 hours. Rub the shoulder with your favorite rub, binders are optional. Set your pellet smoker to around 180 to 225 degrees. After it reaches about 180 degrees internal, bump the temp up to 275 degrees. Once it reaches 200 degrees, pull it off the smoker and wrap in foil and let it rest for about two hours in a cooler. Take it out and shred it up! Wonderful flavor and very juicy!

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