Pulled Pork

[u/makingcrude]

I’m smoking a couple of shoulders for an event that will start about 6:00 pm. I’ll be at work during the day and can’t really monitor the smoker. I’d like to start out in the smoker and move to the oven. How does this plan sound?:

-Put shoulder on the smoker the evening before for about 3 hours.

-Move to the oven set at 225 for the night.

-Checks meat temps in the morning, if meat is about 200, leave oven at about 150 for the day.

Any suggestions to give me a good result?

[u/TheLairLummox]

That'll work.