First long smoke, pork shoulder

I recently fired Gertrude up for my first long smoke; whole pork shoulder. I had the butcher separate the picnic and the butt. I put on rub, then mustard/worcestershire sauce then more rub. I left that in the firdge for about 8 hours, and around 11:00 pm on a Saturday night got the egg ready. I stabilized it at about 230 dome temp, which next time I will do closer to 250. The shoulder was 17 lbs total, but since it was in two pieces, i thought it would take about 16 hours. It ended up being closer to 22, but the temp was a little too low for the first 12 hours or so. I got the dome temp up to 250 after that and it started to take off. I finally got it to 200 internal temp after about 22 hours. The butt almost fell apart taking it off the egg. The scored skin on the picnic helped it stay together. This became dinner for the Winston Salem Bourbon Club a couple days later. Here are some pics of the cook:

getting ready


On the Egg


8 hours in, the next morning


getting close 20 hours


finished product!