75 degrees today and a 8.5 pound bone in shoulder in the fridge. Had todo it! I decided to smoke at 275 because the wind would be picking up later. I trimmed it and rubbed it and places it on the smoker at 9:30 AM. Currently it's humming along at 275 with internal temp up to 150 after 5 hours. About to hit the stall I am guessing.
Here is a pic of the pre-smoked meat