started off by covering the pork shoulder with enchalida sauce, a thin layer, than i took my dry rub mix and spread it all over and wrapped up and placed in the fridge over night. i usually inject the sauce but my injector took a dump. this morning i heated up my new MES 40 to 230 degrees and switched between apple and mesquite wood every hour and a half here's the shoulder 5 hours in i got the internal temp up to 190 and double wrapped in foil and took it to 200 degrees after letting it set for 40 minutes wrapped in a towel here is the finished pork. this meat was so tender in crumbled on me pulling it out of the tin foil. i did not get any pics of the stuffing and rolling process, it was hard to do with only me lol. but i did end up making a dozen with cheese and onions. i ate 3 of these without blinking an eye..my tank is full, my wife and her friend ate 2 each. they could not believe how juicy and tender the meat was. i still have half the pork left over. i need to come up with some odd ball receipt to use it up. i have to say using the MES 40 was simple, just add wood every hour and half and check the water pan. i can't wait to try some ribs!