I'm stepping out of my comfort zone of chicken and doing my first pulled pork. Still a newbie! Got it in the smoker at 6:15 this morning, 30 minutes later the smoker is resting at 230. The plan is: 1) Picked up a 5.5 pound bone in port shoulder roast on sale. 2) Rubbed it down with Frenches mustered and sprinkled some Bad Byron's rub, wrapped it in plastic, and let it rest over night in the fridge (~10 hours). 3) In the smoker for a estimated 8.5 hours at 230-250. 4) At a internal temp of 100 I will start the hourly spray of 3:1 Apply Juice and Spice Rum. 5) At 165 I will heavily spray and double foil. 6) Continue at 230-250 until internal temp reached 205-208. 7) Remove from smoker (or oven), wrap in towels and place in cooler to rest for 1-2 hours. 8) Pull and EAT! (hopefully around 5pm) See any flaws in the PLAN? Fingers crossed and saying prayers. Pictures to come later!