So, I have a smoke in progress of a Pre-smoked picnic shoulder. It's my first smoke, and I have a thread about it going on here: http://www.smokingmeatforums.com/t/167945/newbie-smoking-adventures#post_1221523 Anyways, it's been on for a touch over 5 hours now, I've given it a first look a few minutes ago, and this is what I see: Here's my questions: #1: Does this look dry to you? Should I be spritzing it every hour? #2: It's been on for 5 hours at this point. At what point should I start periodically checking IT? All I have to work with is a Weber digital stick thermometer, so I can't just leave it in. #3: Given the type of meat as described in the other thread, what IT should I shoot for, and how long should it take? My goal is pulled pork. #4: I've had it in mind to periodically spritz with Apple juice. Any thoughts? Thanks in advance for any help!