by Steve » 16 May 2012, 07:27
I always take the rind and fat cap off to give more surface area for rub and thus bark. I believe there is enough fat marbling within the shoulder to promote moisture and flavour. Others will keep the fat ap on, others will cut it off in one piece, rub then place it back on top, there is no right or wrong way.
Injecting is an option. I inject for competition, I sometimes inject for home but only if I want to alter the flavour profile, I don't inject purely to prevent drying it out, I don't find that is needed.
Coals - what are you cooking on? If it's a bullet, then I'd suggest setting up minion method and you should be able to run the whole cook on a single load if the basket is well packed or by adding a few unlit lumps during the cook. If you're cooking on a kettle, it may be better to add small amounts of lit charcoal periodically.