I thought I would post a few pics here. This is my 3rd time doing a shoulder and the first time using a full 7.5 pounder. (other two were 3-4 lbs) THANKS to SMF for the great info here to make this one my best yet. It was done on Nov 9th with the air temp at maybe 40ish. I used Jeff's rub recipe and only put it on the meat for 4-5 hrs and refrigerated. (Next time will go 12+ hrs per info in MEOWEY sticky here) The first pic is after about 10 hrs. I did not foil it at this point per the MEOWEY sticky. I will do this next time. I ended up leaving it on for 14 hrs or so trying to let the meat temp get up to 195-200 but it only got to 180 or so. (we were getting quite hungry) I read about the plateau and tried to be patient. Controlling the ambient temp inside the ECB is a challenge (I tilt the lid and that works okay) but I think I was okay in this area. I also only let it sit 20 min after pulling it off the smoker before pulling it. (we were hungry) But the bone came out clean so I was happy about that. It was fine to eat, too. One of my questions is how does the bark look? Any and all comments welcome! Thanks SMF!