A couple of $0.89/lb pork shoulders, Filled the WSM full of charcoal, opened the vents all of the way and let er rip. Pork was simply seasoned with Lawry's Seasoning salt, black pepper and a couple of chunks of peach wood for smoke.
8 hours later my probe went in like butter.
Let it rest 1.5 hours before pulling
Made a sandwich, topped with a little homemade slaw, hot sauce and a splash of BBQ sauce, Also had some leftover red beans.