Just wanted to share... I did 15 lbs - 2x~7.5ish lbs boneless Pork Shoulder roasts (Costco Cryovac) on Friday for a Neighborhood BBQ on Saturday Evening. Rubbed the Shoulder in Worcestershire and some TexasBBQ Rub
, onto the Weber Smokey Mountain Smoker with a full bowl of Charcoal and mix of Mesquite/Hickory and Cherry Chunks. Lid went on about 12:30 on Friday. Didn't even open it until about Noon on Saturday. Took the Pork out, quadruple foil in Aluminum foil, into a Hot Cooler wrapper in a Warm towel. Out of Foil about 6PM to pull, server and devour. Fed my Whole Neigborhood and probaby have 2-3 lbs left!
I use the BBQguru Fan Control. Set the Pit temp to 210-220 and just let it ride. Goes right at 24ish hours for the two roasts...Great every time! I foil the connection points of the smoker to try to keep as much extra air out and smoke flowing from the fire, past the meat and out the lid.