I finally decided to try Harry Soos' SYD (Slap Yo Daddies) pork shoulder instructions. It's old school, but it wiggled like a shimmy shimmy dancer when I thumped it ... um, um. Go look at the info on tVWBB.com. As I recall you hold 225 'til 160-170, foil wrap w/ apple juice & sugar, etc., take it on to 203 and pull it ... or some such. It's all there on the web site. If you want, I'll look up MY cook time in my log. I used a WSM on a nice sunny day, light wind. It should easily hold for 2-4 hours in a faux-Cambro. SJ