Evening all, Niall's the name and i'm from sunny Ireland Mostly a chicken thigh smoker and have it down to a good art now, have done 1 pork shoulder which actually turned out very tasty if i do say so myself. I've always been a big BBQ person but tried my first ever "Pork Butt" or shoulder as we call it on a cheap offset smoker i picked up for €125 off amazon I started off with a full 7kg pork shoulder. My rub consisted of coarse salt, black pepper, paprika, cumin, cayenne pepper, mustard powder, brown sugar & white sugar. My injection, apple juice, apple cider vinegar, water, white sugar, salt & Worcester sauce I deboned the shoulder, took all the fat off and applied my rub on 1 side, 40 mins i wiped off the excess and applied to the other side. I rolled it up very loose enough but tried to keep an even thickness throughout. Added my injection throughout and wrapped in cling film. Left it all overnight. First i lined my smoker with tinfoil and 2 drip trays. I was using hickory wood chunks and apple wood chips I also had a foil tray over the charcoal with apple cider vinegar and water. The pic of this is more for just showing and was fresh chips put on. Opened for the first time after 2 hours I kept the temp in the smoker at about 250f for 6 hours, was very hard to control the temp but managed. Adding wood every 30 mins, used about 2kg hickory chunks and 1kg apple. After 6 hours of rotating every hour and spraying with apple juice it was ready for the next step. Wrapped it in foil and sat in a tray. Inserted the probe inside now and temp was at 154f, injected it again which brought temp to 150f. Covered it and fresh charcoal (cleaned out full heat box at this point) for the next 3 hours. Monitored the temp to make sure it wasn't climbing too fast and my target internal temp was 190-200f. 2 hours 45 mins later it reached temp. Left to rest for 45 mins. Pulled it all, sprayed again with apple juice a few times and added the injection juice from the tray from the last stage. Got perfect smoke ring for my first attempt, served it with a red onion marmalade So what did i learn? Offset smokers need more attention than my kids, a lot of wood as well. Started at 6am on a sunday and i'd say 10 hours or so later i was done.