Hello All, I am going to attempt a pork shoulder in the morning......So I figured I would ask a few Questions before hand. I searched on pork shoulder, found tons of info, but to be truthful, they took me all over the place in terms of how to , when to and what to do. I am using a vertical smoker, and have a ~4-5 lbs shoulder ready for rub. Here is what I was able to gleem: Rub the shoulder the day before. (Was thinking about injecting with robusto Italian dressing) Smoke at 225. ( I have a bag of cherry chunks) (should I put it in a foil pan?) Use a spritzer- (was planning apple juice, but how often?) Foil and add moisture at internal temp of 165. ( add moisture?? how and what? Continue to cook in foil until 190-205 internal temp. Wrap in towel and put in cooler for 1 hour. Thanks in advance......I will post pix as I go!!