So im having a bunch of family over for New Years dinner, and i decided to do a couple boneless shoulders for pulled pork. I got two 4 lb boneless shoulders, i rubbed them down pretty good with my favorite rub and let them sit in the fridge over night and put them in this morning with a ETA of 6 at the latest. I spray them down with a apple juice/rum mix every hour. They are looking and smelling awesome! Here is some starter pics to get you going. Fresh meat, i have two of these. Shoulders covered in rub and wrapped ready to sit all night. Into the smoker. Now here is what i also did, i had a small peice of loin that has been in a cure for canadian bacon and its ready to smoke. The smoker is too hot for the CB so i did some of this! I put a cooling rack over the top vent of the smoker, and then took a small box, poked a bunch of holes in it and put one of my extra smoker thermometers in the box so i can smoke the CB at the same time! Loin on the rack over the top vent. Covered with the box with the thermo in it. More to come when finshed!