We woke up too early to even think about taking photos when we made the rub and put this whole 13lb pork shoulder on the smoker…. and it was an cold, rainy day so we didn’t want to go outside to take photos, either. It was so cold, in fact, that we had to bring the pork shoulder inside after the first 9 hours on the smoker to finish in the oven. It took 24 hours of cure in bacon brine and 13 hours to cook, but well worth the time spent. Enjoy the photos!