Smoked pork shoulder, first try.

my first pork shoulders, I brined in 50/50 apple cider & apple juice, a little brown sugar, a sliced lemon & orange and black pepper. let it sit 8hrs.
rubbed it with Byrons Butt Rub then put it on my pellet smoker set at 180 for a couple hours, then 225 for a few before putting them in a pan with some of the
brine and covering with foil until it reached 203-210. took about 12hrs. let it rest for a couple hours on the counter covered with old towels.
pulled apart so easy with the tongs. family said it was some of the best pulled pork they ever had. wife even was bragging about the cherry wood taste.
I cant say how it tasted as I still cant smell or taste anything since having the Covid. I can say it was TENDER! and juicy! mmm dang Im hungry just typing this.