It is a chilly morning here in Denver, CO. I woke up and poured a cup of coffee; The pork shoulder went on the smoker at 9am -- the morning dew is still frozen to the ground. Seven and a half pounds of gristle-filled meat will be falling apart in around 12 hours. The smell of the smoke is already turning on my ravenous instincts. http://schoolbobqview.shutterfly.com/37 More q-view to come, as the battle progresses! [UPDATE] Well, all finished! Took about 15 hours including resting in the cooler and pulling. The weather started turning on me once the meat hit 155*, and started a long plateau until 165*. In the nick-of-time the meat reached 165* and the beast came down upon me and my poor Master Flame with blistering winds and temperatures quickly dropping into the 20s. I knew I needed to make a move. I double-foiled and into a searing oven at 275 degrees. The Butt reached 200* at 9:00pm, a full 12 hours. Into the cooler in went for an hour and a half, pulled, SoFlaQuer's finishing sauce and into the fridge for lunch tomorrow!