Picked up my first boneless pork shoulder from GFS last weekend after realizing my pulled beef supply was empty. I usually get butts from Sam's, this one had a much thicker fat cap than I'm used to. Is that normal for what GFS carries? Rubbed down with mustard, coffee/brown sugar rub, and my basic bbq rub. It's waiting patiently in the fridge for the Spicewine to warm up. Shooting for 250 smoking temp, so I'm starting with my guru set to 275 knowing it will lose some when I throw a big hunk of pork butt in. Gotta love using the weed burner to speed up the temperature climb! Yes, I'm definitely a Man Food Fire fan!