The pork turned out great!I got my meat grate in my smoker up to 225 then put the meat on about 8:00am. I had 3 different sizes of pork from 6lbs to 9lbs. I decided to put smoke on for 6 hours. I kept my grate temp from 210 to 240 for 6 hours. I spritzed with apple juice once per hour. At the 6 hour mark I checked the meat temp for first time and was supprised to find that all 3 pieces of meat were between 158 and 160 degrees so I spritzed again and wraped in foil. It only took 3 and a half hours to bring meat up to 205 degrees so I pulled them off added another layer of foil then wrapped them in towels then stuck them in a cooler for 1.5 hours. When I started pulling the meat it just fell apart with the slightest effort. I was very happy! I'm still suprised the 9lb shoulder cooked so fast but I know my grate temp was accurate. I do hvac and have alot of temp probes that I know are accurate ,plus I kept 2 probes on the grate to make sure readings were correct. Anyhow the meat was finished 4 hours before I expected so who should complain right? I used Jeffs rub on the meat and used soflaQuer's finishing sauce. I made extra finishing sauce plus Jeffs sauce so people had an option. Everybody was extremely impressed with the pork .Thanks everybody for all of your help.