The gathering last weekend left me wanting to fire up the smoker this weekend. Plus, the weather was gorgeous (83 degrees, 30% humidity). Purchased these roasts at Winn Dixie where they were on sale @ $0.99/lb. I've never smoked pork shoulder before, only pork butt. Took two of them and rubbed them with Jeff's rub, and left the third naked. Also took one of the three of them and gave them the Capt Dan score and placed it fat cap up, just to see how it affects the meat. Been spritzing with 100% apple juice every 90 min or so. After 6 hours and 30 minutes the roasts are at an internal temp ranging from 158-161. The internal smoker temp is hovering around 230 degrees and am using cherry and a small amt of oak. I'm going to take them to 170 before foiling, and will only foil two of them and take the 3rd all the way to 205 with straight smoke. Jeff (Rio Grande) was talking about never foiling his butts when he smokes them and takes them to around 200, so I'm going to give this a try on one of the shoulders. Thanks for taking a peek. Will post more later!