Picnic shoulders were a 1.69/lb, so I picked up a 6.5 pounder. Rubbed with Jeff's rub the night before and got up early and started the MES30. 50/50 hickory apple in the AMNPS. I put in a new damper system in my chimney vent and it was first time smoking, temps ran a bit hotter than used to I fell asleep again and woke 4 hours later, smoker temp was 260 and IT probed 170 so it was into foil wrap with apple juice and temp down to 240. Finished after 7 hours at 205 and 2 hour rest in the cooler, pulled and added the juice back in. Next up is Jeff's mac an cheese, subbed in cream cheese for the cheddar in the cheese sauce and added smoked rib skirt with the bacon. t. Into the smoker with apple pellets. I'll put the pulled pork in again covered to reheat. Should be eating in an hour or so!