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A different option than cutting in half - remove the money muscle, and cook that separate. It makes for a great presentation to slice these instead of pull (so don't cook them as long), and this will be the best part of your meal.It's not half the shoulder, but it's enough to reduce the cook...

That looks like a good cook! Finding a whole packer with the point is definitely the way to go. If you have a Costco out your way, might want to try there, Costco has been a reliable source for $3/lb prime brisket out my way. 

Those are some of the best "first ribs" I've seen! Nice cook! Looking forward to seeing your pork butt!

Boston butts are a great way to go. Those are looking fantastic! Would love to see the done pics. 

Great advice on getting your temps right, that's a must.  Also note, chuck can come from the neck, upper arm, or shoulder, you notice when you see a chuck roast, they can look very different.  Need to pay attention to the marbling. For the the chuck to retain it's juiciness over these long...

Hi @DannyN, as SmokinAl asked, need to know what kind of smoker you have. Here are a couple other tips: * If you're trying low and slow, don't start with chicken. It's too lean, and finicky to get right. Start with ribs, get some nice fatty spareribs. These are more forgiving, and if you wrap...