Pulled Pork is good, it's just not BBQ.
Get a fresh ham or picnic ham if you can.
Remove the skin and put it flat in the bottom of the pan. Set the ham face down on it to keep it from drying out. After smoking a couple of hours, cook at 220* for 8 hours or so.
Tell that to some of those Michigan folks I remember the first time I had BBQ it was stringy and when I moved to NY I could not find it made that way at least where I frequent.
Ok Swerv, we need to get this straight. Explain to me how to differentiate between those cuts and how they have been treated.
A fresh shoulder to me, is a shoulder of pork that is still pork like a pork chop.
A fresh ham is another part of the pig, and in the Ham or leg, and is smoked but usually baked.
What to you is a picnic?
A smoked shoulder to me is smoked and then brine cured, and I usually only put them in a New England boiled dinner. In other words, water cooked, not baked.
You started a good argument between me and Al.. and I hope you're happy.. lol.