I did a 10# shoulder from Walmart the night before last, That was the worst cut of meat I have ever seen. There was so much fat in it, it took it to 155 it in the smoker I used Royal Oak hardwood lump for the base of the fire and kept feeding small chunks of Oak to control the temp, at 155 I wrapped it and put it in my oven preheated to 265 (I had intended to drop it back down 225 but at 3 am I was about brain dead) I got up at 7 and my probe were at 197 and 199 I did drop it back to 225. At 9 they hit 201 and 203, The party didn't start till 2 so I shut the oven off and covered the foiled shoulder with a towle to keep it warm and went back to bed. Got back up at 11 both probe still at 190. Plenty of juice available. My biggest issue was the amount of fat still in it and how little smoke flavor it had. Not sure what happend. Nice smoke ring where it could get to the meat, just not a whole lot of smoke flavor, I'm done with Walmart meat. I still think I used plenty of wood just more often and smaller chunks, gonna have to do some testing. I have pictures just haven't pulled them from the camera yet just did some reading of older posts and found one issue I think, I didn't remove the layer of skin, seems like the layer of skin protected it from the smoke so only about half of it got smoked.