I have an 11.47 pound pork shoulder I want to put on the smoker this week and I plan on using my rib rub on it with a little mustard and honey put on first to give the rub something to fully stick to. I am wondering what temp I will want to run my MES30 at how long per pound am I looking at? Also what are the pros and cons of foiling it and if I choose to do that at what point will I foil it? I am going to brine it for 24 hours in some beer/texas pete. Thanks for any input!