I have two shoulders. 1 butt and 1 picnic. The butt is 8.6 pounds and the picnic is 7 pounds. Injected both with apple cider, Yoshida's, and Tobasco Chipotle. Rubbed with BRITU dust, and set in the fridge over night. Key to the BRITU rub is moderation. Pulled the roasts out early this morning to bring the temps up to room temp. Sprinkled a bit more BRITU dust on them and into the smoker they go. Smoking at 240 to 250 with Lump coal, and apple wood. I am going to chop up the picnic after it hits about 170 to 175 and cover with a version of jeff's sauce that I make with honey and chipotle instead of molasses and pepper. Return to the smoker and make burnt ends out of pork. Well see how it works! The other shoulder is going to be my pulled pork supply for the freezer. Down to one container in the freezer and it looks like thats going into taco's for lunch On to the qview Injected and rubbed yesterday. In the smoker this morning with the coal and applewood. Qview updated as the day goes on!