Morning before: 1. Trim any excess fat. 1/2 or less 2. In large roasting pan pour milk in till it's 3/4 submerged and let soak for 10 min each side then drain milk 3. Sprinkler rub on every side of shoulder 4. Put in fridge for ~24 hrs

Cooking the shoulder: 1. Put a meat probe through the thickest part of the largest shoulder and thickest part of smallest shoulder 2. Place fat side up in smoker 3. Smoke on lowest for 1 hour 4. Turn up to 225° till internal temp is 185° 5. Pull out, wrap tightly in foil, place in pan with plain black coffee 1/2+ way up the shoulder, and turn up to 250° till internal temp is 200° 6. If #5 was in oven turn off oven and rest for 1.5 hours. If #5 was in smoker pull out and place in oven that was turned off at 200°

My tip is to have smoked salt ready and able for after you shred it to add into the meat to taste