Picked up a couple shoulders to do pulled pork. 1st one qe pulled and yjawed is a good large one weighing in at 12#. Gave it a rinse cleaned it up and gave it a good rub and let it stick good. Rub waa SPOG added brown sugar, cayenne,and a the last of our New Mexico Hatch Chile powder. Put it on the smoker last night at 11pm at 200f. Had my cross shift mist it last night at with apple juice and Appleton rum mix. This should feed a dozen if us or so.
Will update as we go....