I put my first Pork Shoulder on this morning. It is a 2.89 kg (approx. 5.78lbs) bone in Picnic shoulder. I am following the sticky on the pulled pork thread. Last night I coated it in mustard Rubbed it with my rub: Brown sugar Garlic Powder Chili Powder Cumin Onion Powder Cheyanne Pepper I got it on my WSM at 9am. It is currently at 129F. I am spritzing it with a 3-1 mixture of Apple juice and Canadian Club (Rye) every hour. I plan to foil it at 165. Q-View to come.