Folks,[p]First, thanks for the help with Cat's Baby Backs, they were delicious! I am picking up a whole pork shoulder tonight after work, and need to know about cooking times. I plan on going with a rub and then cook direct at about 250. I assume the times would be the same as for a butt, i.e. 2 to 2.5 hours per pound, does that sound about right? Any specific tips on going direct? I have only done indirect with butts, but I doubt any of my racks or pans are big enough for a whole shoulder. BTW, I was able to pick this up with one phone call, thanks to having a real meat market in my town. Good reason to support your local meat market, if you ask me.[p]David B.