I'm cooking for my son's graduation party Saturday but assuming everything goes as planned (ha, ha) we want to get on the road for Charleston about 10:00, so we will try to stop by for lunch. I assume I just look for the tee shirt in your OP?
I don't do comps but here is my $0.02. I usually trim any really thick fat and try to get it down to about 1/4 inch max before a yellow mustard slather and rub, but that's just me. To pull pork you want it up to +200*; 185* to slice. I prefer pulled (or chunked up like Bono's) so I usually shoot for the higher temp. Are you sure you are doing whole shoulders - a 12-15 pound shoulder can easily take 24 hours at 225*-250*. Butts are a little easier - they cook quicker and have a built in doness tester, when the blade bone wants to come out it's done. Couple of tricks for bark/smoke ring: cook with hardwood if you can and put the meat on right out of the fridge/cooler (you don't want to let pork sit out at room temp anyhow). I find the starting with chilled meat sets the rub and improved the bark/smoke ring and you can't beat resl hardwood for taste.
Good Luck!
