Hey guys, my husband and I are kinda new to smoking. So far we have done ribs and another pork butt. We are trying to make this one really really good! It is a 11lb pork shoulder butt with bone in. It has been in since 4am and is at 156 degrees right now. Does that sound about right as far as the time and temp goes? I was thinking a bigger one would need more time to get to temp. I just want to make sure we are correct in that we take it out at 165 and foil it? Can we finish it in the oven? If so what temp? Should we add any apple juice, etc to the foil when we do foil it? Then when it reaches 200 in the oven we can remove? Wrap in towels and put in a cooler? Would a Styrofoam cooler work? We cannot seem to find our plastic cooler anywhere!? Also what about a finishing sauce - we like something sweet and savory? I live NC style but husband and guests prefer a sweet and savory style sauce. Any recipes or tips there? Thanks so much!