Quote Originally Posted by Gman View Post
It's been my experience as well and I think this is due to our elevation.

It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.
Not really, it's due to size / weight of meat being smoked. I don't usually go over a 5 - 7 lb brisket of pork shoulder for the two of us. Probably because i take 5 lb off a brisket to brine a weekish for corned beef or pastrami. 1/2 a whole(12+ lbs) pork shoulder is cut for green chili or sausage.