Decided to break out my ECB and do a seven pound pork shoulder. Rubbed it with mustard and dry rub last night and then put it on the smoker around 9 a.m. Smoked it until it reached 165F and then wrapped it with foil and added a braising liquid. I used pineapple juice, Worcestershire, some leftover rub, and 4 cloves of minced garlic. Was about 1 1/2 cups of total liquid. Cooked on ECB wrapped until it reached 205F. Took it off and wrapped it with towels and rested it for 3 hours. I drained the liquid and when I went to pull the pork, a huge chuck just fell off. I knew then that this was going to be the best shoulder that I had ever made. As a matter of fact, this is the best BBQ I have ever had. And I made it myself. I never brag or try to talk my food up, but this pulled pork was the best thing I have ever had. The pineapple juice added an incredible sweetness and mixed very well with the garlic and the juices from the pork. Wish I had some pictures to post. I started to take some but forgot halfway through. I took a little bit of knowledge from all of the posts that I have read and turned it into one great pork shoulder. Thanks SMF!