The two pork shoulders (7.8 pound and 8.4 pound) are rubbed down and vacuum packed. Tomorrow both will be put in the Cuisinart Mini-WSF-like smoker for the first leg of the smoke. At 165 degrees they will get foiled and moved to the MES 40 for finishing. I want to see how pulled pork tastes when it has been smoked over charcoal and wood chunks. Once wrapped in foil, they can't absorb any more smoke, so the MES makes sense to finish them off (no fussing with temperatures or coals which are approaching end of life). I will be using hickory and apple wood chunks added to the charcoal. I have high hopes. Pictures will be posted as it gets done.