Sorry for being so out of focus, still learning how to do this on the phone.
This was the other half of a 13 lb pork shoulder that marinated for 24 hours in a brine, then was in a cookshack electric smoker with a combination of apple and mesquite wood for about 14 hours. It's so juicy and tender, the smell and taste are amazing!!! Definitely going to do this one again :-)
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