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Thank you for the notes they are very helpful. Has anyone used Harry Soo's recipe? It seems like a lot more steps, is it worth taking the meat off wrapping them up in tin foil and put back on the grill to cook?

That sounds good, thanks for the advice.

I plan on putting the meat on around 12 tomorrow night, is it to early to inject it tonight before 12. Then it would have the rub and injection for longer than 24 hours, is that too long and the meat would turn to mush?

Does anyone brine their pork shoulder? If I need to put more coals on should they be lite or not before I put them in?

This is only the second thing I am cooking on my 18", I have cooked ribs several times but pulled pork is the longest cook I have done. I bought two pork shoulders bone in, each weighing 9.5 lbs., should I put them both on the top rack or use both racks? Any other advice that might help me...