Started off smoking a 10.5 pound pork shoulder on Sunday. Injected with Yoshida's, Apple juice, and a splash of apple vinager. Rubbed with a modified BRITU rub and smoked with Apple wood and lump coal in the MES at 250° until 195° internal. For whatever reason 195° is the right pulling temp for me at 5'600 feet. Into the smoker at 6AM. Out of the smoker and looking good! Pulled with my bear claws after resting for 2 hours. I am becoming a fan of smoking in foil trays. Both of my last smokes came out juicier than ever. This meat was not just juicy but sopping wet! You do however lose a bit of bark, but well worth it in my opinion. This is my version of easy carnita's. Take a portion of pulled pork. Put it in a pan on medium high with a couple tablespoons of real butter. A few shakes of Chili powder, cumin, garlic powder, and oregano, and fry until you get just a bit of searing action. Fry up a few corn tortilla's.. Avacado, onion, and a few dashes of chipotle tabasco, and you have some taco's from heaven! Thanks for looking!