So, our annual neighborhood smoke-off is coming next weekend. Last year, pulled pork won by someone who cooked it in a crock-pot, which I thought was sacrilegious.....but that's just me. I need any tips you all an give me to make sure this does not happen again. I am starting with a 9.5lb bone in shoulder/picnic. I typically smoke with 1/2 hickory and 1/2 fruit wood. I use Big Green Egg "Down and Dizzy" rub. I cannot inject as my injector that I bought constantly gets clogged with meat. What else can I do?