Just put two shoulders on 8lbs each, dinner will be good tonight.
Prepped the butts last night and held in the fridge over night. Slathered in mustard, rubbed with salt, pepper, brown sugar, raw sugar, pap, garlic powder, cumin, and a pinch of red pepper.
Plate setter legs up, drip pan on foil balls, dome temp at 250, a handful of hickory chunks (not chips), and away we go.
(not letting me add pics right now will add later)