A whole pig shoulder is comprised of the butt (upper part) and the picnic (lower part near "bicep"). Get the butt (or Boston butt), and not the picnic. The butt doesn't have any skin on it and it is what is normally used for pulled pork. Cut as much of the fat cap off as you can, there's enough inter-muscular fat to keep it moist. No need to brine as long as you take it low and slow. If you try to rush it with higher smoker temps, you may end up with something drier and tougher. Your rub on the meat will form a bark. More surface area (that's not fat), more bark.
Keep the smoker around 225* - 250* for around 10 -14 hours or until the butt's are 190*-195*. You'll find that the temp will plateau around 160*, but be patient. They will eventualy rise above that and continue the steady climb. Wrap them tightly in aluminum foil and place in a warmed cooler lined with towels to rest for 1 -2 hours. Unwrap and pull. I've had butt's resting in the cooler for over 4 hours and they were still too hot to touch when I finally pulled them.
For temp control using charcoal, look up "Minion method". Using the Minion method, I'm able to keep my Weber bullet steady at 235* without touching anything for 8 hours of the 12 -14 hour cook. Usually I'm jockeying with the heat and air flow at the beginning and the end of the cook.

I think Early Girl is so-so. I've had better breakfasts at Tupelo Honey.

Just got back from Asheville. We ate at Admiral, Plant, and 12 Bones.
Admiral and Plant were both great meals. 12 Bones was good solid BBQ, but I used to think they were better in the past. Maybe I'm becoming too cynical with BBQ the more I travel as well as practice my BBQ technique at home. It was the new Arden location though; I don't know if that has anything to do with it.

I love Central BBQ. One of my favorite BBQ places I've ever been to, and I think I have high standards.

I just saw today, at a WC drive thru, the ad for a cheeseburger with an egg. Unfortunately, they are only available during breakfast hours. I'm gonna have to get a doublebacon jalapeno cheeseburger with an egg. I hate having the Crave.

So, you order a jalapeño cheeseburger and add an egg? Brilliant.
BTW, right now the breakfast sandwiches on the slider buns are 2 for $2.

I'm hearing rumors of Pilsen. They're just so hip ;^)

The best is a filet o fish, add lettuce and pickles, with a shamrock shake and fries. When I want that combo I just ask for the Iconoclast. You've been warned!

Anyone know anything about 3 Floyd's opening a new pub in Chicago? That should be interesting.

I'm a big fan of US farmed raised catfish. While I prefer salmon, sea bass, cod, tuna, snapper, etc., US farm raised catfish is way more sustainable.
Can you imagine if cow, pigs, and chickens were still wild food?

Must of been sober.

Sometimes I'll find whole chickens for $0.59/lb. and buy about 6 of them. I just picked up a couple of corned beef brisket flats for $1.29/lb. After St. Patrick's day, they get cheaper and cheaper.
US farmed raised catfish fillets are usually around $7/lb., but when on sale they can be as cheap as $2 or $3/lb. Tilapia (or basa or swai) from China is usually just as cheap, but I stay away from that stuff. US farmed raised catfish is top feeding, clean, and very sustainable. It doesn't get a lot of love though, probably just a poor marketing campaign.

I never keep frozen burritos in my freezer. The last one I had was bought from a gas station and microwaved in my hotel room. It was, eh, how you say - not so good.

@ipsedixit: you are correct.

The fries get a little soggy, but you eat it with a fork anyway. I was able to soak up the chili liquid with the fries.

I don't think anyone seriously considers Wendy's chili to be anything more than fast food chili. With fries and cheese sauce it does the job.

The new chili cheese fries at Wendy's are amazing. Try them if you're drunk.

White Castle bacon egg and cheese on toast. White Castle has the best breakfast - it's like something you'd make at home.

Order a regular crunchy taco and a bean burrito.
Crush taco while it's still in the wrapper.
Open bean burrito and dump in the taco mess and hot sauces.
Enjoy it and don't feel bad about yourself, because that's some gourmet shit.

The concept seemed brilliant and I was really excited. I've had it and thought the regular taco shells are better. It won't last.

We ate there a couple of years ago while in Asheville. I had the orange-chocolate duck and it was flawless.