Did a 8 lbs pork shoulder on Monday for Memorial day with some other things....
Rubbed down and then wrapped. Placed in fridge overnight.
On to the smoker on Memorial Day. (Those are a couple ribs in the top of the pic I did for a personal snack while the wife was working). I don't really have a preference or a strong opinion on cap side up or down. But for this approach I did 3 hours with cap side on top, then flipped it around 120 degrees and left it cap down to get a nice char on that fat.
Around 6 hours in and 170 degrees. This was after I flipped the fat cap side down. I also positioned a pan underneath my rack in the bottom of the chamber to collect the drippings. I dropped the shoulder down into the pan and covered with foil to get up above that 200 degree mark. Took about another hour or so.
Once my wife came home I broke into the pan and pulled the shoulder bone right out. Then broke off about 2lbs and pulled it for dinner. I then left the rest of the shoulder wrapped and cooled down. Put in fridge over night then yesterday took it to the slicer.
And then made a delicious panini:
-Smoked Tomato and Onion mixed with some mayo and hot sauce for some sauce.