That looks really good, gotta try it soon. How much did the shoulder weigh, what did your temps bounce inbetween, how long into it did you get it to regulate, and what temp did you pull it?
I have a wsm, so answering this stuff will really help me get a feel for how I should go at it.
For me a go to thing to smoke is a pork tenderloin, 20 minutes to throw a marinade together, throw it in a 2 gallon bag overnight, next day get the smoker going, and while its adjusting to temp I pull the loin and pat it dry, throw a rub on it, throw it on and 2.5 hours later it's done for a...
Finished product, went to 148 before I pulled it to make some of the pink disappear for the family folk, took 2 pictures, one with flash one without, our power went out as food was finishing up so I couldn't get decent lighting:
Yeah, I use the ring method and drop lit coals in the center, and I usually fill the water bowl all the way and it keeps it between 225-230, but I kinda got lazy today, only filled the bowl half way, and didn't really pay attention to how many lit coals I used. It ended up starting the cook at...
3rd time using the wsm, been touch and go, I added to much lit charcoal to start and had a hard time getting the temp down.
Started with a marinade:
Marinated over night, took it out around 1, patted it dry and patted on a dry rub and on the smoker it went around 2: