Great stuff Bozz! Please keep posting on your BBQ adventures. The work is hard and long, I know, but the end result is meat heaven. I use a boneless pork shoulder for my pulled pork when I don't have 8 hours to smoke it. It usually takes me about 3.5 to 4 hours to get internal temps up, then 20 to 30 minutes at room temp for it to settle. Looking forward to hearing/seeing more of your techniques.
Thanks, I appreciate it. It is still a little too cold here for me to spend a day on the patio, but as soon as it warms up a little I plan on getting another one done!