Decided to take a shot and do some pulled pork for our daughters graduation party tomorrow afternoon...there will be plenty of food, so i am only out $13 for meat if things dont work out. This is my first so wish me luck. Got a 8.6lb bone in pork shoulder. Rubbed with mustard, salt, pepper, brown sugar, all spice, garlic, and chile powder. Now wrapped in the fridge till tonight...planning about 15 hours for the smoke. I also am saving the trimmed fat and pitting it in a pan above the pork...so it drips down during the smoke.