Smoked Pork Shoulder (Boston Butt)

Round 2 with the smoker today.  16 hour brine, 24 hour rest uncovered in the fridge, rubbed at 0500 this morning and put on the preheated smoker at 0600 at 210 degrees.  Wood chunk flavors of Hickory and Pecan.

12 hours later I removed the piece of awesomeness and let it rest in foil for 1 hour.  The resulting meat was incredibly tender.  Kristen was even impressed.  The internal temp was 178 when I took it off the smoke.  Next time I will wait until it reaches 185 and then the same rest time.  All in all, I was very happy with the results.  Well worth the time and effort, and I had the luxury of it smelling like home all day lol...

Way too much meat for just me and Kristen so next time this will definitely be for a group.  Recipe for the Brine and Rub are located HERE