We are having a family dinner next week and I am bringing some PP for my part, plus some smoked chix but I'll do that the day of. Took out 5 pork shoulders the other day, got them rubbed down last night and in the smoker nice and early. The sixth hunk of meat is a chuckie ( I'll post it in the beef section ) This was my biggest cook yet. A few hours in and things were looking good. The Horizon was sailing pretty smooth today. Took them to 165 then foiled em till 205 then to the cooler for 2 hours. I was gonna take a pic of em foiled till the wife told me it was stupid, nothing to see but foiled meat she says . Anyhow, another pic. I think these were the most tender shoulders I have ever done. Of course I say that after every cook Got em all pulled and panned up. I did get a taste before I bagged it up and put in the freezer for next Sat. They sure tastes good. No pics of them bagged up ready for the freezer. The wife might think that's a bit weird Thanks for checking out my Q.