Fully seasoned, Memphis rub, after sitting in the fridge for 2 days. Brought up to room temp. before going into Bradley 6 rack smoker. Had to pull the shoulder out after 11 hrs. at an IT of 160. I wanted to try and get the IT up to 180 before removing but I didn't want to over cook it thru the night. Oven temp was 210 with 2 apple and 1 hickory smoke, in that order for 4 hrs. I did the FTC over night in the furnace room, approx. 9 hrs. Nice and moist with a bit of juice after unwrapping that went into the BBQ sauce. I wish I had started smoking years ago!!