Forget about calculator art, upvote pulled smoked pork!

~4 lbs of pork shoulder sans rub with cherry wood in a hickory seasoned Weber Smokey Mountain. 11 hours at ~235 degrees (misjudged load and had to refuel after stall), pulled at 202 center temp and she jiggled like jello. Rested in foil until cool enough to work with and fork shredded.

Dog tax