Found some bone-in pork shoulders on sale for .99/lb., so I grabbed 4 and smoked 2 yesterday! (2 hit the freezer for an event to be named later!) These were all about 6 pounders. Rubbed with salt, pepper and brown sugar. Into the smoker they went at about 9:40am with some hickory for smoke... Got a really nice stable temp going... Foiled at 165* (one hit IT at about 8:30 pm, the other around 9:30pm). Oddly enough, they both hit the 195* mark at the same time, though -- around 11:30 pm. Ya just never know. That's why it's done when it's done. A total of about 14 hours. Here they are all wrapped up for a snooze: So now I have a decision: wait up for another hour to pull and then refrigerate, or get up really early to pull and refrigerate. I decided to wait up. These puppies fell apart perfectly, and the bones came out clean as a whistle. Juicy and tender. The aroma was driving the poor dog nuts even AFTER he got the bone out of the chuckie I finished smoking earlier in the evening! Here is one of them all ready to go! I have TWO of these pans in my fridge!!! Saved the drippings, too: I will skim the fat off tomorrow. Couldn't resist a quick late night taste-test, don't ya know!!! Great color, fantastic flavor -- couldn't me much happier unless my family would let me add more heat to the rub! As it stands, I have to add it as a condiment rather than an ingredient. Oh, well. I cook to please family and friends before myself. Much of this batch is for dinner tomorrow evening with friends and family. Then: FIREWORKS!!!! Thanks for looking! Have a happy 4th!!!