Hey all! Below are pictures of the pork shoulder I smoked yesterday. It's the first smoke I've done since modifying my ECB, and I couldn't be happier with the results. Thank you all so much for your help and advice! This was a 4.75 lb shoulder that I smoked for 7-1/2 hours using applewood chips. The rub and mop sauce were from Backroads and Sidestreets by "Famous Dave" Anderson, and for the sauce I used the mustardy sauce from the cookbook The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. Excellent eating, my best job yet!