Well, decided that since my first attempt at brisket turned out so well a few weeks ago, that this weekend it was time to venture into the realm of pulled pork! Will be starting this smoke on early Saturday or Sunday morning with hopes that it will be done mid-late afternoon and be pulled early evening. Equipment: - 22" Weber Kettle grill Here's the ingredients: - Approx 5 lb boneless pork shoulder (Costco - smaller "half" of a 11.5 boneless shoulder) - knowing what I know now, I would have gotten a bone-in, but this is all they had...IMPULSE BUY STRIKES AGAIN! - Bilbos Rub and BBQ sauce - JJ's finishing sauce (want to try both sauces to compare) Plan: - Rub meat night before, wrap tightly in plastic wrap - meat is a little "loose" from them cutting the bone out, so I will tie up with butcher's string/twine just before putting on the grill - cook/smoke indirect with briquettes and hickory chunks..will figure 2 - 2.5 hrs per pound - was able to keep it right at 225-250 degrees with the brisket, hope to do the same here - will plan to NOT wrap, as I would like some good thick bark on this puppy! - no spritzing / mopping to reduce cook time - monitor throughout with probe, and will pull off at around 200 degrees - will foil wrap and then let rest 2 hours in towels and cooler - unwrap and pull So, if anyone sees any problems/improvements with my approach, please let me know. I'd much rather realize them now instead of midway through or worse...afterward. Also, feel free to comment positive or negative about anything...I am not easily offended and really want to learn from you "seasoned" (pun intended) pros! And yes...I will remember the Que-view!