Here's my Short-pork
done overnight. Twelve hours @185 before it got wrapped and put back on the pit with the dampers nearly closed shut for the next 6 hours. Removed and rested for an hour.
I did an injection and rub on a 7 pound pork shoulder (picnic with bone-in).
Ahhh a beer break!
After 12 hours:
Chopped and sauced about 5 pounds:
The end product on a kaiser roll and coleslaw: