I am posting this in the pork section since most of my food is pork I really hope things turn out good. I have my boneless shoulder rubbed down with some brown sugar and susie q brand seasoning and mustard. The BB ribs are rubbed down with olive oil and a smokey applewood seasoning. The tri tip is sitting in some worcestershire garlic and susie q. I want to eat around 4:30 p.m. im gonna fire up the smoker around 6am gonna start off with briquettes then go to lowes for some cherry hickory and something else smoking chips. I have some red oak chips for the tip I hope this will help with the over welming smoke flavor I have had in the past. I have only used wood and had white thick smoke. I just read you want the blue smoke. I hope to achieve that. I will wrap the shoulder in foil after a few hours my GF doesn't care for much smoke flavor she wanted to put it in the crock pot but I told her that wasn't gonna happen lol. Gonna go for the 2-2-1 method. I had already rubbed them down when I realized I forgot to pull the membrane.....F!*&@ing A. should i still do it before smoking them? I plan to wrap everything and let in rest in a cooler for an hour before serving hope it goes well looking for tips thanks.