Ok, I just found this website while searching for tips to improve my game. I started smoking last summer after getting hooked on a food network cooking competition. I have a direct flow horizontal offset smoker. Please don't ask me what brand it is, because I couldn't tell you. It has no frills. We got it for 10 bucks from a church member. I signed up for the 5 day course, but here's the problem.... I already bought my picnic shoulder roast (bone-in, of course), and have planned to have people over tomorrow. So unfortunately, I'm in need of help today!!! I have my own rub recipe. It's good. And I sometimes do the mustard, sometimes I don't. I rub it and let it sit in the fridge overnight. I let it sit out at room temperature for 1-2 hours before smoke time. Am I good so far? I smoke fat side up. Is this correct, or is it a matter of personal preference? I try to smoke between 200 and 250. I stay outside with my smoker to keep an eye on the thermometer. I don't have a good spray recipe for my pork. My husband is diabetic, so all of these apple juice/Dr. Pepper based recipes are out of the question. How necessary is the spray? If it is a must, does anyone have any ideas for sugar free spray? Also, assuming I find a spray recipe, at what point to I begin to use it? I have always smoked my shoulder naked from start to finish. But I saw someone on here recommend a double foil wrap for the last 2 hours. Again, is this pretty necessary to the texture of the meat? I have never been 100% satisfied with my meat's texture (kind of tough, almost rubbery). And lastly, can anyone clear up all of the discrepencies that I've found about cooking time/temp? I've have found many conflicting statements during the course of my online research. I've typically done 1.5 hours per pound until internal temp is 165F. Is this correct? Thanks, in advance, for your help! And thank you for the website!!!