The meat: Pork Shoulder (2.5 lbs) The equipment: a 14.5" Weber smokey Joe Chips: Hickory. I've marinated the pork about 15 hrs in a basic rub (though, I was debating whether to use cumin or not and I did and now it just smells like cumin...not a fan). I have no clue what I'm doing other than reading this forum. I'll post progress and pictures throughout the day. I'd love hints and tips and encouragement as I go. I'm not doing any mopping or spraying this time. Just smoke and I think that vinegar-based finishing sauce.