Smoking a pork shoulder roast (bone-in) for my first time.
I've seen timing should be about1-1.5 hours per pound - this puppy is about 3.5 pounds, so thinking around 5 hrs (though with the warmer weather down here, my times have been considerably less than I initially calculated. I'm shooting for internal temp of about 205 degrees, so we'll see.
About how long should I wait before foiling the meat (or should I even foil this small of a hunk)? If I do foil it, do I put any liquid in the foil? I know I do for ribs but not sure about the pulled pork...