Having a house warming party so my family and the ole hide's family are both coming over. Figured I'd finally tackle my first smoked pork shoulder for the occasion. Two 7lbs bone in shoulders. Applied the rub at 5pm today, been in the fridge wrapped in Saran wrap since and will be until about 3:30am. Then the smoke will start, hoping to eat around 5:30pm so I'm thinking that should give me enough time. Hoping to not wrap at all and smoke in the 225-240 range. My only question is should I put water or some sort of liquid in my water pan or leave it empty? Supposed to be in the 40s all of tomorrow so holding a steady temp shouldn't be too much of a problem. Also, the rub I used contains brown sugar, black pepper, white sugar, paprika, garlic powder, onion powder, & kosher salt. Will be using a mix of apple and hickory wood. Any advice you guys have would be greatly appreciated. Hoping to be able to attach Q Views as well. Alright, I'm gonna try to get a few hours of shut eye!