Still awake, ended up prepping a second pork shoulder for dinner. Figure it takes about the same work to do one as two so I'm trying a different treatment on the second. First one is injected with apple cider, dry rub of paprika, salt, pepper, and garlic powder. Second is injected with Yuengling and has cayenne added to the rub. Kitchen looks like a bomb went off, but oh well.

Heck ya, got a pork shoulder and two corned beef briskets in the smoke myself this AM.

Are you guys related? One thing ive found with smoking pork shoulders. It's hard to get them wrong. But ive over brined and too much salt in the rub before. Seems like for me going simple works better. Score it in a few places. Dry kosher salt brine over night. Basic brown suger rub when put it in smoker. When the temp stalls out around 175 f, cover. I know some folks who tale it out and finish in oven at this point. Not for summertime cooking though. Unless you like to watch the AC and oven in a battle royale.

I just set the dial to 200 and let it run. I don't bother to glaze, since my wife doesn't like sweet meat, and I let people do their own saucing.

It's a lot harder with a one year old who won't stop screaming/crying/whining. She's cutting more teeth and I'm hearing it nonstop.