Just a quick smoked shoulder for dinner yesterday. Did the shoulder up fairly naked to see what the takes would be like. Got in a lot of new Oak and Hickory from Oklahoma and wanted to get back to an oak and hickory smoke and see how the meat made out with no injecting. So this is outside only, Yoshida's, adolfs papain, pepper, chili powder (dark), coriander, cardamom, and garlic minced. Then to the smoke with hickory and oak at two to one. Into the Smoker with the shoulder. And while I was at it might as well use up the rest of the jalapenos by creating some slow smoke chipotles. 12 hours later we have a nice meal ready. But first, on the weekend we usually do what we call happy hour. We spent the spring and early summer working on outdoor kitchen and relaxing spaces. A few pictures of the smoked crab stuffed mushrooms. Finally it is pulled and sauced and ready to eat. We also made a slaw to go with it. The bottle is facing the wrong way, but I like the Head Country hot Barbeque sauce. It is not available in my area so when the wood comes in from Oklahoma I always have a case or two of the Head Country thrown onto the delivery. If you have never tasted this sauce, it is among the top two or three I have ever used. While I sometimes mess with it a little, 95 percent of the time I just sauce and serve. It is that good. Thanks for looking. Was real interesting to get back to a non injected pork shoulder. Very nice flavor with the oak and hickory really coming through and the pork being well PORK.