To Inject or not to Inject, that is the Question

Step 1

Slice a criss cross pattern on the fat cap of the pork shoulder, by slicing 1/3 to 1/2 inch deep every inch and then turn the shoulder 90 degrees and slice again

Step 2

Inject one of the shoulders with Tony Chachere's Roasted Garlic and Herb injection

Step 3

Rub each one down with the Tony Charchere's Creole Seasoning (no salt needed)

Step 4

Set up the smoker for 275 and place the two shoulders in the cooker

Step 5

Smoke until they reach 167F-170F and then wrap in pink butcher paper and place back into the cooker

Step 6

Once the shoulders hit 203, remove from the heat and place in an empty cooler, paper and all

Step 7

After at least an hour, pull the pork and do a taste test