RING IN THE NEW YEAR WITH PULLED PORK

It was a long day, but the results were worth it. Started at 0400 by pulling out and firng up the smoker in the gangway. By 0500 that BIG ole hunk of pork was in and smoking. Using Tim's rub for the shoulder roast. Thanks Tim!
I started with some hickory for the first hour, then some apple on the second hour. The wind gust was a little challenging in keeping 225, but it was worth it. By 1700, me and wifey were enjoy delicious pulled pork sanchwiches.