I didn't get to go to Atlanta and I look forward to seeing the pics and hearing the stories. So far, it sounds like it was a bad idea on my part to not go.[p]Anyway, to console myself I decided to do a pulled pork last night. (I don't like the sound of that last sentence, but whatelse can I say.) I have not done one for awhile. Something about cholestrol, high blood pressure, weight gain, etc. [p]I put on a six pound bone-in fresh shoulder (the non-butt end) with chunks of hickory at the lowest temp I could manage during the sixth inning of the world series (go Yanks!). I was using Martha Stewart lump (maple sugar wood) and it ran a little hot. I could only get the temps down to 250 dome temp. [p]When I woke up this morning, the dome temp had gone down to 210 (hooray) and the internal temp was 168. By noon, the internal temp hit 200 and I took it off.[p]I had forgotten how good a pork shoulder can be on the egg. Deep smoked flavor, great texture. The fat cap had become crunchy pork rinds. The meat literally fell off the bone when I brought the meat in the house. [p]It's now cooling in the cooler and we'll do sammies for dinner at 6 or so. [p]I'm imagining the eggfest was like this only tenfold. [p]Well, I'll see everybody next year at Walforf. In the meantime, in between time, I got my pulled pork to see me through.