The way the shoulder was packaged, it appeared to be a normal pork shoulder but alas it is in two strips, each weighing about 3.75lbs. I've never cooked a shoulder that was in two pieces before. I know the cooking time will be less but I'm also wondering if I'm going to have trouble keeping it moist. Smoker is running at 250* right now, but I'm going to try and take it down to about 220* over the course of the cook. I've taken some extra precautions to try to avoid drying it out....injected with 3 cups, slathered in mustard and a water pan. I'm planning on keeping it on the smoke for 2 hours...maybe three if I can drop the temp quickly enough. Should I wrap it in foil before then?