Started @ 8:50 PM on a picnic back in February if I remember correctly...17 hours seems like for my record...9.4lbs~ precooked weight, skinned it out and trimmed some excess fat off...I was fighting burner control valve issues just into the stall in sub-freezing ambient temps...could run it @ 185~205*, which was the lesser of two evils, or, 265~285* as I recall. I was over 140*, so I just let the stall hang out for 6-3/4 hours...bones pulled out clean, pulling took all of about 60 seconds to just toss it with 4" wide meat forks and watch it fall apart before my eyes...there was lots of gelatin in the juices after it cooled...best shoulder I ever did...well worth the super-long night.
Eric