Ok, heres how it turned out. Brined 2 shoulders and 1 ham for 2 days in cooler with water/ice. Brine was 1.5 cups kosher salt, 1.5 cups brown sugar, 2 qts apple juice, couple gallons of water. Shoulders and ham between 12-14lbs each. Friday evening drained water and dried meat off. Covered meat with mustard and homemade rub. Put meat on smoker at midnight using hickory kingsford and stubbs charcoal. Kept temps 200-240. At 6am covered meat with thick bacon and spritzed with apple cider vinegar. Surface of meat seemed a little dry, wished i had covered in bacon earlier but thought it might hinder smoke flavor gettin in meat. both shoulders were around 160 degrees after 11hrs, wrapped in foil and added a cup of apple juice. Pulled shoulders at 15hrs, IT at 203 each. Shoulders rested about 30 mins. Shoulders turned out real good, meat was easy to pull, bone came right out. Meat was a little drier than normal pork shoulder, but had great flavor. Cranked smoker up to 300 and took 17.5 hrs to reach 203 IT on the ham. The ham did not turn out like shoulders, had to cut meat with knife and was drier than shoulder meat. Next time would wrap in bacon immediately and pull ham around 160 degrees and just slice like a ham.