8 lb. Chuck shoulder, yellow mustard and rub for a few hours - let rest out of fridge for a few hours. Put on egg at 4AM Sunday cooked at 250 for 13 hours and pulled at 5PM Sunday night - oak and cherry for smoke. I just love this stuff, would take over pulled pork - just the best. So juicy and an unbelievable flavor. If you haven't tried it yet, you should give it a shot.