Lil 4lb pork shoulder took about 10 hours to hit 200 today on the recteq bullseye at 225, no problem though put it in before work and come home to this little bundle of joy.

Dusted my own little rub mix, little heavier on the black pepper. Not sure who else does this but when I’m trimming it (took fat cap off, I just like it that way) I kind of loosen up some of the connective tissue between muscles to get more air flow and then more bark in the end