New to the forum. So I got a MES for christmas this year and couldn't wait to get outside to use this thing. This is my first smoker and first voyage into the smoker world. Last weekend I did a 4 lb. pork shoulder. I rubbed it down with a rub of cumin, chili powder, granulated garlic, onion powder, paprika, brown sugar, white pepper, black pepper, and salt.
Shot of the pork after a 5.5 hour smoke
All shredded and plated up