This is my plan folks, please correct me if I am wrong.
Smoke two 6 lb shoulders (10 hour brine) on my electric smoker for 12 hours starting at midnight tonight at 210 degrees. Around noon tomorrow I plan to pull them off and keep them going on low in a slow cooker until about 6pm. Due to time constraints and other stuff I got going on this is the plan I got. I'm worried it may be too dry by then. Anyone offer any suggestions? Thanks!