I'm smoking a 17lb bone in pork shoulder on Saturday in my Masterbuilt vertical propane smoker. I have a dry rub I'm trying, but any other advice would be appreciated. I plan on taking the meat to an it of 205 degrees. Plan on smoking it around 225 to 250 degrees. Should I foil it after a few hrs of smoke or do the whole thing in the smoker? Should I make a mop or spray to apply throughout the process? What about a ballpark cook time? Thanks!