Originally Posted by Piobaire
How big is the shoulder? I think one shot of 8-10 hours should do it. If it's not quite done just stick it in the oven to finish as you're not getting more smoke after several hours just heat.
What time of day did you want it to be ready? You could also maybe stick it in overnight (if your type of smoker does not take a lot of tending like mine) then pull it out, foil it, and stick in the oven until you need to eat it.
I was going to get 2 shoulders of 8-10 pounds each (I have 120 or so people coming, so I was going to do brisket and pulled pork). last time I tried a shoulder it wasn't done after 8 hours. my smoker requires a lot of tending, so I have to be watchfull.
maybe I'll smoke it on saturday and just finish it up in the oven over night, then leave it in the smoker just for an hour or two on sunday.
the brisket I have down, it'll be great on sunday - I serve at about 2 pm, and have the meat going at about 6-6:30.