Hi all, I'm here in the middle of my Labor Day weekend pork butt smoke. Not in any rush, so I got going around 8am this morning. This is my first pork shoulder smoke in my new Weber Smokey Mountain and I've been having a little trouble with temperature fluctuation, but I do think it's my fault as I've been out there playing with the smoke valves all morning. Getting the charcoal going The shoulder was in the fridge overnight with a mustard base and basic rub. about two hours in threw some eggs on too, just as an experiment I'll post some updates as the day progresses.