Okay, I've done just chicken so far on this smoker. I wanted to gradually work my way up to pull pork then ultimately Texas brisket. So I marinated 10 lb pork shoulder(it was on sale for same price as a 4 lb. so no brainer) over night with mustard base and store bought rub. I was concerned on time with it being so big that the next morning I cut it in half to reduce time cooking. Also I cranked the heat to 275•, I've read on here low and slow is the best way to go but I started at 8am and didn't want to eat at 10pm if I cooked on a lower temperature. So first 3 hours I fed a mix of pecan and apple chips and had apple juice in water pan. After 3 hours, I inserted probe and IT was already at 160-170. Interesting. I don't how thought with it being that big of a piece it would take longer to get to the "stall" temp for wrapping. Interesting. So I went another hour just in case my probe was off. My probe wasn't off because after an hour the IT kept climbing. By looking at it bark was forming and you could see the juice flowing out. I wrapped and lowered temp to 250• this is after being in smoker for 5 hours. I guess this is what 275• does jeez. Now after 2 1/2 more hours I check and IT is 212• really?! Okay I'm pulling now and wrapping with blankets and getting to cooler for 2 more hours. When I removed shoulder out of cooler and started to pull it was very tender. My BBQ gloves went through it with ease. I didn't even use forks it was that tender. I'm happy with results but this is where I need criticism and tips. I think next time I'll try 225-250 if I get a larger piece of meat and I'll trust my probe for temps and stop worrying about time.