Got a 7 3/4 lb. pork shoulder in the fridge marinating in pineapple juice. Been there about 3.5 hours and got about 3.5 more to go. Later this evening I will coat it with mustard and rub with sea salt seasoning with a touch of brown sugar. Wrap it and refrigerate overnite and put it in the smoker about 6am. Plan to post pics starting later tonight. Got my needle valve and will install it tonight. Temps this weekend will be in the 106 to 110 range so I will need the valve for flow control. Will be using bbqbubba's sand in the water pan heat sink approach and hope that will help maintain 250 for this smoke. Looking at 11 to 12 hours to get to 200. Then wrap it in foil and a towel and put it in a cooler overnite and Sunday morning pull it. Thanks to everyone for all your informative posts. Now will see if I can put it all together and create a palatable pulled pork.