I've only been smoking for about a year, and I've been appointed by the family to start a new smoking tradition on Thanksgiving. I don't mind, heck I'm in love with smoking at this point, but I think I might be over my head here. On the menu: 2 Turkey Breasts 2 Pork Shoulders 1 Smoked Cheese Dip and italian bread The cheese dip is pretty easy and only takes an hour at the end. It's a mixture of italian cheeses, cream cheese, garlic and roma tomatoes. I also throw the bread in foil on the smoker and it turns out really nice....I digress... The real issue for me is going to be the turkey and the pork shoulder at the same time. I've never done either and have a few quick questions. I'm ok on cook times and temps, but I am a little unsure about flavors and injecting. 1) I thought about injecting both the turkey and pork with a mixture of 3 parts apple cider to 1 part Jack Daniels and some brown sugar and salt. Do you guys inject into turkey and pork shoulder? Should I add anything else to the mixture? 2) I know that shoulder takes less babysitting than ribs, but is leaving it on the smoker all there is to it? No foiling? 3) This is just a newbie question. I did a brisket one time and halfway through I put it in a foil tin with some cider and jack daniels and covered it with foil. It got me thinking, should I smoke the turkey and shoulder in a foil tray to allow it to sit in its own juices, or should I just put them on the grates? Sorry for newbie questions, but just learning!