Hey all, I've been mostly a lurker than a participator for the last 2 years. I started out with an ECB which was hit or miss with anything besides Tri-Tip, I finally broke down and got an 18.5" WSM which so far has resulted in excellent results, This will be my first photo log I'm sharing with you.. Please remember I'm a newbie so the photos might not be the most desirable. To start off, It is a smallish bone in pork shoulder--a tad over 4 lbs. That was the largest my Vons had today. So, to Prep I rinsed it under cold water, patted it dry with some paper towels then I slathered on yellow mustard and for rub, I used a product my buddy gave me called Special Sh!t. Never used it with pork shoulder before so I'm interested on how it will taste. My wife got a little ahead of my camera , so this is all I can show at the moment. I'll have more detail in the morning.