Two, fresh pork shoulders from McKinnons Market. Each weighed over 8 pounds prior to trimming. Skin on one side. Dry-brined for 12 hours. Seasoned with Memphis Dust. 9 oz of Applewood on at smoke start. Fogo Extra premium charcoal and a little bit of Royal Oak from previous cook to fill gaps. First long cook with PitViper instead of FB fan. The PV is a much better product than the other fan.