This is an 7.7 lb shoulder from Kroger. I dusted it with salt and pepper, then smoked for 14 hrs. First 3 hrs on smoke boost, then 10.5 hrs at 225 and then the final half hour at 275. I filled a drip pan with water and set it on the grates for the entire smoke. Fat cap up the entire smoke. Didn't wrap. Pulled off at 203°, wrapped in foil and towel or 30 mins. It was so moist and flavorful. I usually put a pretty heavy rub on it, but this turned out pretty amazing with just salt and pepper.