I've a question about the various cook times I've seen throughout the Pork Sticky thread... Many people cook their shoulders at a much higher temp than I've ever considered cooking - above 250. In fact one gentleman mentioned 285-315! I've always run my shoulders at 220-230 for very long periods. My current method is to run a 8-9# for 16-18 hours and it comes out wonderfully. I used to only run to 10-12 hours at 225, but increased my time and the product is even better. Now, that being said - what would be the general difference at a shoulder done at 225 for 18 hours vs a similar one done at 275 for say 8 hours? Is the only difference the time? Does a hot/shorter cook time allow the connective tissue to melt down and turn into yummy goodness? If the product results are the same, I'd surely rather not cook 18 hours, although it's no problem to put it into a MES at 10PM and let it ride... Anyone care to offer opinions (or better - facts) about the pros & cons of these two schools of thought?