Help! First Low n Slow Picnic Shoulder

Unknown

I need advice from the fourm on attempting my first overnight low and slow pork shoulder cook. Need recommendations on cooking temps, cooking time, sauses, brining vs. no brining, etc.[p]I want to start the cook late this afternoon or this evening so that i can serve my family sometime late tomorrow. Also, would like to use leftovers to make first batch of ABTs for tomorrow evening.[p]Need everyones input![p]Thanks.[p]Lance

Dave

Lance in ATL,[p]Go to Tim M's website & look at the recipes on the left hand side for Pork http://www.tm52.com/bge/[p] Dave

Grumpa

Lance in ATL,[p]I put out a post this morning concerning my first attempt at a butt. My fire went out last night so I had to start from scratch this morning. I bought an 8lb butt, some yellow mustard and a bottle of Dizzy Dust from Dizzy Pig. Rub the meat with the mustard, sprinkle on the Dust and you are good to go.[p]The cooking is another issue. I am using hickory as the smoking wood. I am also using a remote thermometer. A way cool little item. Right now the butt has been out there for 2.5 hours and the dome is at 278* with a meat temp of 164*. I went to the pool so the temp ran up some but my goal is 250* for the dome and 200* for the meat. The Naked Whiz has suggested that the daisy wheel be cracked and the slider open the width of a credit card. That is what I will be using. I plan on cooking until Noon tomorrow - 20 hours total - and then wrapping it in foil and putting it in a cooler until dinner tomorrow night.[p]Good luck and don't be disappointed if it doesn't work the first time out.