I am doing my first whole shoulder this weekend. I know it is going to be a long cook. One question I have is when do you think I should stop putting smoke to it? I will be using a gas smoker. I have read to stop with the smoke at 140 degrees. I have also read to stop at 10 hours? What do you think? I plan on using hickory and some type of fruit wood. Peach or apple maybe. Thanks for the info.