Its been a while since I fired up the smoker and today was just as good as any. I started off getting a small pork shoulder rubbed down with a quick through together rub. I also smoker some of my personal favorite polish sausages.
Rubbed down and ready
Mes 30 is loaded up running at about 240 with the AMNPS filled with apple wood pellets lit at both ends.
About 2.5 hour later after reaching and internal temp of 160......look at the color on these guys
After 13 hours and a internal temp of 190 HOLY BARK BATMAN
Pulled / Chopped Nice thing about a smaller piece of meat is you get more bark to distribute though the meat.