1st pork shoulder. Thanks for the archive of advice here.

Hot for Peacher smoked peach rub from Fire and Smoke Society with mustard binder. 225 for about 11.5 hours. Internal temp was 194F. Just had a breakfast burrito (pork, eggs, cheese, and avocado). I’ve got the Sportsman’s Warehouse Camp Chef. Picked it up used for next to nothing.