Been a while since I posted last, but I thought I would share my day of smoking a few select pork pieces.
From left to right:
Boneless Pork Loin with 2:1:1 Pepper:Salt:Cajun Seasoning
Bone-In Pork Loin Roast with Fiesta Fajita Seasoning
Pork Butt Shoulder with Sweet Rub O' Mine
Will use TI with boneless loin and get that to 150 DegF. Then wrap and rest that and bone-in roast for a few hours. Move TI to shoulder and hope it finishes before I go to bed. It's only 5 lb so hopefully it won't take too long. Open to suggestions from all the pros on here though.
Running the WSM at 235 DegF on apple chunks.
Wish me luck. I'll be back with the final products later :)