My first post - hope I am in the right spot... This is my 5th smoke with my Old Country BBQ "Wrangler" smoker, and my first time smoking an entire pork shoulder. It is a 19# pork shoulder. I trimmed the skin/fat for the one side that had it and scored what was left on the "arm". Seasoned it with some commercial rub, injected it with salt, sugar, vinegar, mustard, apple juice, jalapeno powder, garlic, and onion salt. Made a "mop sauce" with KC Masterpiece "Memphis" style sauce, beer, vinegar and apple juice. I have no idea how long it will take, but was going to post some pics of it's progression throughout the smoke. I welcome any suggestions and look forward to receiving feedback. Smoking at 285-300 today.