I am doing a big load of pulled pork next weekend and want to see what u guys think of my game plan. I have 4 shoulders and 4 hams I am making into pulled pork, 4 masterbuilt propane smokers running at 250 with hickory wood. Plan on putting the hams on at 6am and the shoulders on at 8am Saturday morning. Rubbing them all down with mustard and this dry rub Friday night. - 1/4 cup/60 mL paprika 2 tablespoons/30 mL salt 2 tablespoons/30 mL sugar 2 tablespoons/30 mL brown sugar 2 tablespoons/30 mL ground cumin 2 tablespoons/30 mL chili powder 2 tablespoons/30 mL freshly ground black pepper 1 tablespoon/15 mL cayenne pepper Smoking for 4 hrs and hoping to get the temp around 160. Going to put in foil pans and cover with foil and 1/2 batch of JJ's finishing sauce and then back in the smokers at 275. Going to take them to 205 it and let rest for 3 beers and start pulling with my bear claws. Then I'll dump the rest of JJ's finishing sauce on top and proceed to fill 1 gallon zip lock bags. Once it is all cooled thru they will be going into the freezer and I'll proceed to drink many more beverages. I'm hoping to be done around 6pm.