Smoking 3 pork shoulders. Each about 10lbs. One for home, one for daughters dance class pot luck and one for my neighbors. Picnic still has the shank and the skin. Kind of a pain in the ass but is $.89/lb. I skin the roast. Inject with apple juice and fish sauce. Dry brine with salt for 24hrs or so. Put the skin back on because I use it as a heat shield for the first 3/4's of the cook. I will be smoking this between 300-325 max. Then flip it and take the skin off. I will use a mix of cherry and apple chunks along with charcoal of course. Cooking at the higher temp I should have all 3 done in 7 or so hours. These are needed Sunday so not going on the smoke until tomorrow. Will try to update if I remember. The injection. With some granulated garlic. Skinnned Knife and syringe for @Bro Skin back on, then wrapped and in the fridge. For anyone that does not know what they look like out of the cryovac. I forgot to get a pic.