alright, i've got my first pork shoulder (7.5 lb bone-in picnic) slathered down with mustard and covered with rub. it's wrapped in saran wrap and sitting in the fridge overnight. there looks to be a decent amount of fat on it, but not too much; also a quarter-inch-thick or so covering on one side that is either a section of skin or the fabled fat-cap (or they are one in the same?). i intend to smoke tomorrow along with my greek-style fatty entry for the throwdown (http://www.smokingmeatforums.com/for...ad.php?t=75219) and a small, 1 lb chub of pork sausage stuffed with cheese and covered with a little mustard and rub for breakfast. this will be my biggest smoke yet and i will also be using a new smoker, an unmodified SnP. i almost decided to stay in my comfort zone and use my ECB, but then i figured a person only lives once, right? any guess as as to when i should put this on if i want it done at about 6pm tomorrow? i am figuring cooking temperature of 240-250 degrees. i'm almost thinking i have to put it on at 6am, but that seems too early.