first off, i didn't propery introduce myself so i guess i should. name's chris, 31, been livin in texas for 3 years or so. i've been grilling since i was a teenager but smoking was never something i tried until moving to texas. after buying my smoker i managed to kill a fair dollar value in meat trying to smoke so i haven't really used it much until recently. i was always able to smoke great chicken (whole or cut-up) but ribs or brisket or anything always screwed me up. i've finally learned to control my temp properly so i'm trying to get this smoking thing down. the other day i finally managed a perfect brisket and i was thrilled. now i'm taking the big step of trying the pork shoulder.
anyway, thanks for the advice everyone. i appreciate the quick responses. particularly the part about the plateau, i would have been freakin out tomorrow, lol. debi, i'll be taking a close look at your site, thanks a lot.
i guess i'll figure on it taking 12-15 hours or so and keep a close eye on the temp. thanks again everyone. i'm glad i found this place, expect to hear from me more!