Last week I picked up a new Green Mountain Daniel Boone. I have had great luck with my MES but I wanted something a bit larger and more self sufficient for bigger smokes. I picked up a 14 pound pork shoulder from Costco. It turned out to be 2 cuts which was fine by me. Night before last I rubbed them down with some Baron of BBQ rub I have, wrapped them and put them in the fridge for the night. Last night around 10PM I fired up the smoker, pulled the pork from the fridge to let it warm up a bit and I tied them up. I also injected them with some Dr. Pepper. At 11:30ish, the pork went in. Its now 9AM and one of them is at 158* and the other at 145*. I am spraying them with apple juice every hour or so which I started doing at around 8AM.. One thing I like about this smoker/grill is that it only drops about 10* if that after a quick opening after which it rebounds back to temp in a matter of minutes. More pics will come as the smoke progresses but in the mean time, here are some pics and a qView.. Rubbed, wrapped and ready for the fridge. The lighting in my kitchen didn't benefit this picture. This is just before they went on the smoker.. Some qView.. 8 hours into the smoke..