I volunteered to do the meat for christmas at work. When I offered, I expected about 15lbs max, was asked to do 25. I purchased three shoulders yesterday for right around $30. I could only smoke two at a time so I had to do two shifts. First they were rinsed and rubbed with brown sugar/kosher salt and garlic powder. They then got the treatment of maple/hick/cherry for 3 hours each and then went into my oven to finish. I started at 2pm Sunday. As of 7am Monday the internal temp is only 160. I hope to pull them tonight. My whole house had what I would consider and almost bacon like aroma this morning. Ill take pics this evening. I plan to pull it, vac seal and then reheat in boiling water in an industrial kitchen. Since its only Monday. I will freeze till Wed Night, then into the fridge. It will be reheated for lunchtime Friday. Wanna make a finishing sauce but I dont know peoples stance on vinegar. I was thinking of making it, put it in a bottle and then allow people to choose at serving whether to use it or not. Oh... I also made the BBQ sauce, I just winged it, we had it on chicken last night and it was great. Recipe as follows: 48 oz of Ketchup 8 oz Smuckers Blackberry Jam 5 cap fulls of liquid hickory smoke 1/3 cup of Kosher Salt 1 tablespoon of dried chipolte 1 tablespoon of crushed red pepper 2 tablespoons of worchershire 1 cup of apple juice 1 cup blackberry wine( i made this too ) Cooked on low heat for 45mins. Sweet with a late hit of heat.