Here we are, the next day after spicing up the pork shoulder with a dry rub and letting it rest in the fridge overnight. I took the shoulder out of the chill chest and let it come to room temp for about an hour or so. I then added a little more spice to the top, and placed it on a rack inside the smoker with the fat cap up. We added a small amount of wood chips into the hopper to start with, and will add more as the day goes on.
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