Low and slow, wrap at the stall, pull at 203°F.

Pretty simple actually.

Set up your charcoal grill for indirect heat. Snake method or minion method – doesn’t matter which, both work. Target 225-250°F and hold it there. Use wood chunks (hickory, apple, cherry) for smoke, not chips. Chips burn up too fast.

Season the shoulder however you like. Salt and pepper is classic. Put it on, close the lid, and don’t peek for at least 4-5 hours. Every time you open the grill you lose heat and add 15-20 minutes.

When the internal temp hits around 165°F (usually 6-8 hours in), the bark should be set. Wrap it tight in pink butcher paper or foil. Butcher paper keeps bark crunchier, foil softens it. Your call.

Keep cooking until the internal temp reads 203-205°F. That’s the sweet spot where collagen breaks down. Probe should slide in like butter. Rest it wrapped in a cooler for an hour, then pull with your bear claws or forks.

No shortcuts here. The grill does the work. You just babysit the temp.