I am attemping to smoke an 8 lb shoulder from wild pig we took earlier in the year. I smothered it in Jeff's rub and am smoking it with hickory and cherry (hopefully to get some killer pulled pork). Not sure how it will come out as the only other attempt at ended up coming out with good flavor but extremely tough - to much so to really eat. I thought I might smoke this one to about 150 degrees and then transfer it to a crock pot to finish it off. I am thinking of doing this because the meat I have cooked in the crockpot previously has come out extremely tender but I do miss that smoked flavor. Any suggestions, opinions, or ideas would be appreciated - this is test run for a much larger butt I have in the freezer that I am supposed to cook up for 22 people later in December.