Hey fellas. I'll be doing my first pork shoulder today. Picked up a 4.5lb boneless roast last night (best I could do on a Friday evening). Rubbed it down with yellow mustard and Jeff's rub before bed. This is my second smoke on the WSM, the wings I had last night turned out incredible. Up at 6:30AM and fired up the WSM. I'll be doing this at 225F - 240F for as long as it takes with no foil over lump charcoal and hickory chunks. I've also got 4lbs of beef jerky in the Big Chief.