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Chris, at what temps did you cook that shoulder to have it done in 12hrs. I typically run my smoker at 240. I'll probably leave myself a few hours for variation. It shouldn't hurt that big of a piece of meat if I have to let it set for and hour or two before pulling/picking. Kruger, thanks...

Never done one before and I've never even seen one before (I'm talking about the big boy, the boston butt and the picnic together). However, I'm set to order a couple from the local meat place but I have a couple of questions. Should I be able to get a whole pork shoulder on the top of my 18.5...