So one advantage of the pandemic and sheltering in place is that I'm able to work on my BBQ techniques. The second is that because the government forced certain meat producers to stay open you can get pork for cheap. I got a 4.5lb pork shoulder for $4.81 yesterday. So I got the electric smoker dialed in. I made some killer ribs last weekend and I had the pork shoulder sitting in the fridge with the rub over night, went in the smoker an hour ago so time to let low and slow work its magic. Any one else working on their craft?