getting ready to try for some PP. i got an 8lb shoulder I'm gonna rub and let sit in the fridge for 10/12 hours and try and have finished for dinner on Thursday around 6pm. its Wednesday 1:15pm now. if i throw it in at 8am Thursday do ya think it would be ready by then? i understand there's some variables and all but just looking for a ballpark figure here. its going in a MES 30 at 225 or so. (if that matters) i plan on trimming most of the fat off the bottom, and might foiling it. as i understand it, No foil gives you more bark, I'm OK with that but does foil help keep it tender? i know it helps with the "stall" if its just a longer cook id rather have the bark. Another thing, what part should be down? I'm putting it on the middle rack. thinking fat down (trimmed fat side down) to help protect the meat. thanks Q people.