I'm doing four pork shoulders on my 18 inch this week for pulled pork sandwiches at church. My plan is to start them Thursday night before I go to bed at about 250 degrees. Because of possible difference in temp between the top bottom racks I will probably switch them on Friday morning. I'm injecting with a mixture of apple juice, apple cider vinegar, worcestershire, maple syrup and seasonings - leaving some for spritzing during the cook. Should I wrap them in butcher paper to help them through the stall or let them go naked?