First smoke on the GMG Daniel Boone Pellet Smoker. I've grilled burgers, dogs, potatoes and corn but hadn't had a chance to smoke... Saturday I picked up a bone-in picnic at the local WallyWorld. Cut off the skin and most of the fat, then rubbed it with SmokinAl's Pork Rub and Mustard. Into the Fridge for 2 hours... Smoker preheating to 225. Shoulder on the smoker at 5:30PM Saturday evening. I sprayed it with water at 5:30, 6:30, 7:30 and 8:30 that night, then stopped spraying. At 1:30 PM the next day (Sunday, 19 hours later) I got impatient (IT was 181) and raised the temperature to 275F. This really started the internal temp climbing. I wonder how much of that was breaking through the last of the stall and how much was the increased temperature of the smoker. No way of knowing, I guess. IT of 203F achieved at ~3:30 PM Sunday. 22 hours of smoking! See below for delicious QView: It had tasty bark and a pink smoke ring. I was pretty pleased with my first effort. More delicious QView... I pulled it with two forks, took no time at all. I made a sandwich, and put the rest in storage. It should last me a couple of weeks of lunches at work. Thanks for reading! And thanks to SmokinAl for the rub recipe and method. I'll be doing this again. I might try 250 on the smoker to be done a little quicker, or try a smaller pork butt. J.D.