Just dropped in to the local butcher shop and they had a 14.5 pounder that I couldn't resist. This is the largest bone in shoulder I'll have tried thus far, but I have high hopes for it. Going to pack the fire box to the top and put the drip pan on the standard grate, above the pizza stone on my adjustable rig, then loft the shoulder up into the dome. Got a nice coat of rub on now and the beast is chilling out in the fridge. I'll hit it with one more good coat of rub before it goes on tonight and this time I'm going to try periodic apple juice spritzes come the morning. Wish me luck folks, the last few cooks have been trying, but yielded good results. Hope this one will be smoother.
Cheers all -