Got the smoker setup right about 230-232. Got the meat on the heat a little before 9am Pacific. Its going to be warm today in Seattle so I will watch the temp this afternoon. Here it is rubbed up and in the cabinet.
EDIT: Realized this should be in the general Pork forum... Its harder to tell on mobile.
Edited by ChalupaBatman - 7/1/15 at 1:40pm