Smoked 2 five lb pork shoulders this weekend. I put about 4 hours of smoke on them and then gave them the texas crunch and finished them in the oven at 250 to an IT 200. Rested them and pulled them and the were fantastic. I got high marks from some neighbors. My ? is , when is the right time to stop giving it smoke and just heat in the crunch, Time, IT, Color? I thought they came out black again. I switched to turbinado in my rub and got TBS for most of the smoke. I just see some of these meats on these shows and they have a beautiful color in them. Im using a modded up brinkman charcoal that holds temp well with cowboy chunk charcoal and apple wood. Has anyone heard of mojobricks? Its a cleaner burning wood compressed into blocks.