*I apologize if this ends up getting posted twice-I tried to post about 15 minutes ago and it never showed up on the forum. Tomorrow I'm having my folks over for an early Mother's Day dinner. My wife picked up a 9lb shoulder yesterday (it was all they had left and at $1.10 a pound it was reasonable) and she's going to do the rub around 4:00 p.m. today. Let me start out by describing my equipment: Yard sale special $20 Brinkmann electric (barely used!) gourmet smoker with store bought hickory chips as fuel. I plan on using apple cider in place of water in the pan-not sure if it will help but what the hell. My plan for tomorrow is to get up at 4:00 a.m., pull the meat out and let it sit on the counter while the smoker heats up. I want to get it in by 4:30 because my folks are coming at 3:00 p.m. and we're planning to eat between 5:00 and 6:00. The pulled pork sticky said that 1.5 hours per pound is the rule of thumb for pork shoulders, so that should work for a 9lber I think. I plan on smoking to 165 degrees F, foiling, finishing in the oven, and packing in the cooler as per the sticky. Any advice, tips, or tricks would be greatly appreciated. I have plenty of burgers and hot dogs on standby in case something goes horribly wrong, but hopefully this will be a good first try.