So there she is a 5.5 pound pork shoulder bone in. Little yellow mustard first and capped with grill mates pork rub. Went in at 10 am I put about 1/4 inch of apple juice in the pan with the pork. Plan on every 1-1 1/2 to replenish chips mix of apple and pecan and to spray with apple juice. Any suggestions would be awesome. And go IA State Cyclones!