Attempted to do a pork shoulder this past weekend. Valuable lesson learned. Always make sure your meat stays cold until ready for the smoker. Long story!!! But here it is. Was going to do a pork shoulder for a family get together. Wife requested to have all the grandsons over, so she could get pictures of them with our Black Lab Abby before she passed away. Good time for me to do a qview at the same time. Well pulled the meat out to thaw, got called into work. Needless to say the meat stayed out to long. Everything appeared to be OK. Even though I had my doubts, I made up some of my rub and put it in fridge overnight. In the morning I placed it the smoker. So far so good. Got called back into work. Still thought no problem. Got home from work and everything looked great. Pulled it from the smoker to let sit. Still no noticable problem. Went to slice it and a corner piece fell off, at this point the smell was so BAD that would almost make you sick. Good thing is nobody even got a sample of it before I thru it in trash. At this point is what to feed 6 hungry grandsons. So turned the heat up on my Traegar and it was hamburgers and hot dogs. Lesson learned that if I even think that something is not right it goes in the trash. Grandsons still had a blast. Nobody got sick and was an enjoyable day for everyone. Lost Abby last night. So the wife is glad that we were able to get pictures.