First smoked pulled pork was a success

Today I smoked a 8.5 pound pork shoulder to pull and 6 chicken breasts. 

I did not have enough time to cook it in the smoker the whole time so I used a "fast" technique  

2 hours in the smoker and. 3 hours in the oven at 350 degrees wrapped in foil with apple juice. Cook until meat is 200 degrees in the center. 

It turned out juicey and tender with a little smoke flavor. Probably my best pulled pork yet. Look out Clem's. 

I'm now using a broiler pan as my wood pan with the cover upside down as a lid, held in place using paper clips. There were too many holes in the lid which caused the wood to ignite and spiked the temp to 350.  I coved 3/4 of lid with foil which helped. I'll need to do something more permanent.  Bricks were used to hold it up which puts it closer to the flames too. The bricks will hold heat nicely as well.